Organic Konjac flour is obtained from the tubers of various species of Amorphophallus. It is a soluble dietary fiber that is similar to pectin in structure and function. konjac flour consists mainly of a hydrocolloidal polysaccharide, glucomannan. Glucomannan is composed of glucose and mannose subunits: inked with B-1, 4 linkages at a molar ratio of i .O 1 .6. It is a slightly branched polysaccharide having a molecular weight of 200,000 to 2,000,000 daltons. Acetyl groups along the glucomannan backbone contribute to solubility properties and are located, on average.
Konjac is a plant that is found in China, Japan, and Indonesia. The plant is part of the genus Amorphophallus. Typically, it thrives in the warmer regions of Asia. The extract of the Konjac root is referred to as Glucomannan. Glucomannan is a fiber-like substance traditionally used in food recipes, but now it is utilized as an alternative means of weight loss.
|PRODUCT NAME||ORGANIC KONJAC FLOUR|
|ORIGIN OF PLANT||Amorphophallus konjac|
|ORIGIN OF COUNTRY||China|
|PHYSICAL / CHEMICAL/ MICROBIOLOGICAL|
|APPEARANCE||White/Milk White free-flowing powder with few black spots|
|PARTICLE SIZE||≥ 90% pass 120 mesh|
|MOISTURE (%)||≤ 8|
|ETHER SOLUBLE MATERIAL (%)||≤0.5|
|50 % ALCOHOL-SOLUBLE (%)||≤0.02|
|HEAVY METALS (PPM)||≤10|
|MOLECULAR WEIGHT||500 000 to 2000 000 daltons|
|PESTICIDE RESIDUE||Complies with NOP & EU organic standard|
|MOLD & YEAST (CFU/GM)||≤50|
|SALMONELLA||Absent in 12.5 g|
|E. COLI||Absent in 5 g|
|STORAGE||The temperature is below 15℃, Relative humidity below 65%|
|SHELF LIFE||24 Months|
|REMARK||Customized specification also can be achieved|
Konjac Flour products are mainly used in producing high value-added food, pharmaceutical, and healthcare products and cosmetics, such as jelly, jam, jelly drops, dairy products, and medicine capsules, etc.