Konjac Gum | 37220-17-0 ib
Khoom Description
Konjac Gum yog ib hom ntshiab ntuj hydrocolloids, nws yog refined Konjac Gum hmoov ua tiav los ntawm dej cawv nag lossis daus. Konjac Gum cov khoom xyaw tseem ceeb yog Konjac Glucomannan (KGM) nrog siab purity ntau dua 85% ntawm lub hauv paus qhuav. Dawb hauv cov xim, nplua me me, viscosity siab, thiab tsis muaj ntxhiab tsw tshwj xeeb ntawm Konjac, ruaj khov thaum yaj hauv dej. Konjac Gum muaj lub zog viscosity ntawm cov nroj tsuag-raws li dej-soluble gelling tus neeg sawv cev. Fine particle loj, solubility ceev, siab nthuav dav ntawm 100 npaug ntawm nws qhov hnyav, ruaj khov thiab ze li tsis muaj ntxhiab.
Konjac yog dav siv los ua zaub mov thiab khoom noj khoom haus additive:
(1) raws li lub thickener thiab stabilizer ntxiv rau jelly, jam, kua txiv hmab txiv ntoo, kua txiv hmab txiv ntoo, ice cream, ice cream thiab lwm yam dej txias, dej haus, seasoning hmoov, thiab kua zaub;
(2) raws li ib tug binder tuaj yeem muab ntxiv rau cov noodles, noodles, reapers, meatballs, nqaij npua, qhob cij thiab pastries los txhim kho gluten thiab ua kom tshiab;
(3). Nws tuaj yeem muab ntxiv rau ntau yam khoom qab zib, cowhide qab zib thiab siv lead ua suab thaj raws li tus neeg sawv cev gelling, thiab tuaj yeem siv los ua zaub mov bionic;
Specification
| Yam khoom | STANDARD |
| Qhov tshwm sim | Tsis muaj ntxhiab tsw, dawb los yog lub teeb daj zoo hmoov |
| Particle Loj | 95% dhau 120 mesh |
| viscosity (1%, 25 ℃, mPa.s) | Raws li xav tau (25000 ~ 36000) |
| Konjac Glucomannan (KWM) | ≥ 90% |
| pH (1%) | 5.0-7.0 Nws |
| Moisture (%) | ≤ 10 |
| SO2 (g / kg) | ≤ 0.2 |
| Tshauv (%) | ≤ 3.0 |
| Protein (%, Kjeldahl txoj kev) | ≤ 3 |
| Starch (%) | ≤ 3 |
| Lead (Pb) | ≤ 2 mg / kg |
| Arsenic (As) | ≤ 3 mg / kg |
| Ether-soluble khoom (%) | ≤ 0.1 |
| Pwm & Pwm (cfu / g) | ≤ 50 |
| Tag nrho Plate suav (cuf/g) | ≤ 1000 |
| Salmonella spp. / 10g | Tsis zoo |
| E.Coli/ 5 g | Tsis zoo |
