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Konjac Gum |37220-17-0

Konjac Gum |37220-17-0


  • Ituaiga::Mea mafiafia
  • Numera CAS::37220-17-0
  • EINECS Nu.::253-404-6
  • Qty ile 20' FCL: :18MT
  • Min.Poloaiga: :500KG
  • afifiina::25kg/pe
  • Fa'amatalaga Oloa

    Faailoga o oloa

    Fa'amatalaga o oloa

    O le Konjac Gum o se ituaiga o hydrocolloids natura mama, o loʻo faʻamamaina le Konjac Gum paʻu e faʻaaogaina e ala ile ava malosi.O mea autu o le Konjac Gum o Konjac Glucomannan(KGM) ma maualuga le mama o le sili atu i le 85% i luga o se faavae mago.Paʻepaʻe i le lanu, lelei i le lapopoʻa, maualuga le viscosity, ma e leai se manogi faʻapitoa o Konjac, mautu pe a faʻafefe i totonu o le vai.O le Konjac Gum e sili ona malosi le viscosity i totonu o la'au fa'avae vai-soluble gelling agent.Ole lapopo'a lelei, solubility vave, maualuga fa'alautele gafatia e 100 taimi o lona mamafa, mautu ma toetoe a leai se manogi.

    O le Konjac e masani ona faʻaaogaina e fai ma meaʻai ma meaʻai faaopoopo:

    (1) e pei o se mafiafia ma stabilizer e mafai ona faaopoopo i le jelly, siamu, sua, sua fualaau faisua, aisa kulimi, aisa kulimi ma isi meainu malulu, mea inu malosi, faʻamalama paʻu, ma sou paʻu;

    (2) e pei o se fusi e mafai ona faaopoopo i saimini, saiisa araisa, selesele, meatballs, ham, falaoa ma pastries e faʻaleleia ai le kulūlū ma tausia fou;

    (3).E mafai ona faʻaopopo i lole vaivai eseese, suka paʻu povi ma suka tioata e avea o se gelling agent, ma e mafai foi ona faʻaaogaina e fai ai meaʻai bionic;

    Fa'amatalaga

    MEA TULAGA
    Fa'aaliga E leai se manogi, pa'epa'e po'o samasama mumu pauta lelei
    Lapo'a La'au 95% pasi 120 mesh
    Viscosity (1%, 25℃, mPa.s) Pe a mana'omia (25000~ 36000)
    Konjac Glucomannan (KGM) ≥ 90%
    pH (1%) 5.0- 7.0
    Susū (%) ≤ 10
    SO2 (g/kg) ≤ 0.2
    Pefu (%) ≤ 3.0
    Polotini (%, auala Kjeldahl) ≤ 3
    Masoa (%) ≤ 3
    Ta'ita'i (Pb) ≤ 2 mg/kg
    Arsenic (As) ≤ 3 mg/kg
    Mea e mafai ona solu le eter (%) ≤ 0.1
    Faafefete & Mold (cfu/g) ≤ 50
    Faitauga Aofa'i (cuf/g) ≤ 1000
    Salmonella spp./ 10g Le lelei
    E.Coli/ 5g Le lelei

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