high viscosity konjac powder

 High viscosity konjac gum powder(Amorophophallus Konjac .K.Koch)   1.The introduction  for  WRA1202 high viscosity konjac gum powder 1)Introduction:konjac gum is a natural hydrophilic colloid with high purity,which is produced by fine subdividing top-grade konjac fine flour and purifying it with physicalprocedutes.This product is free of alkaloid and has no discernable taste.The content of its major constituent --konjac glucomannan(KGM) ranges from 75% to 87% , or from 85% to 98% on dry weight basis.   2) The WRA 1202 konjac gum is tiny and little. So its extrusion speed is faster. When you make the jelly, control the water temperature is very important. You have to stir the solution before adding glucomannan  powder. Then add the powder slowly at the same time stirring. All the konjac powder have to contact the solution completely, and must be uniform expansion. The WRA 1202 konjac gum powderis used in high-grade jelly, and have good transparency.   2. Manufacturing Flow Chart of Konjac Gum Powder   Raw materials(fresh konjac)-------Cleanout(by water)-------Peeling------Cut to slice/strips/dices------Heated air-------Comminute(by machine)------Sifting(40---80 mesh)-----Rubbing/Milling-----Sifting-----Konjac flour Konjac flour-----Dip in alcohol(50%) 2hours-----Cleanout(70% alcohol)--------- Cleanout again(70% alcohol)----Attenuate(to become thin or fine by machine)---- Dehydrate------Cleanout(95% alcohol)-----Dehydrate-----Desiccation(low temperature/vacuum)------Cooling-----Sifting(120mesh)----Homogenize—Inspection-----Packing   3. Specification of High Viscosity Konjac Gum Powder:

Test Items	Analytical Value
Appearance	WHITE AND ODORLESS POWDER
Viscosity	≥36000          mpa.s
Paritcle Size	120-200      Mesh
Moisture	≤9.8              %
Sulfite ( SO2 )	≤0.2           g/kg
KGM	≥92              %
As	≤0.5            mg/kg
Pb	≤1.0            mg/kg
PH  ( 1% sol )	6- 7

                        4. Application:food additive    1)Binder in noodles , ham sausage.2) Thickner and stablizer in the jelly powder, jam, fruit juice.3)Gels in soft sweets ,sticky candy   5.Picture Show:                                      ...

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