Odorless, white or light yellow fine powder Low calories, low carb, low fat, sugar free, fat free, gluten free, Non-GMO
Amorphophallus konjac, a perennial plant in the family Araceae, is an Asian bulb that has been utilized for more than 1,500 years. Konjac bulk powder is a crushed, water- soluble powder. Polysaccharides and Glucomannan are the two main ingredients of konjac powder. Konjac powder's high fiber content has a number of health advantages. Blood glucose and cholesterol levels are reduced by soluble fiber. Additionally, a high-fiber diet can help control bowel motions, stop hemorrhoids, and stop diverticular illness. Konjac powder can be used in a variety of sectors, including the food industry for the production of jellies and other powdered foods. Then, the healthcare sector as a component to raise sugar resistance, prevent diabetes and obesity, prevent colon cancer.
Our products include Carageenan, Agar Agar, Konjac Gum, and their blended products. Please let me know if you have any questions regarding our company or products. I would like to express a desire to establish business relations with you soon. I am looking forward to hearing from you soon.
Supplier: Konjac gum
Xanthan gum factory with low price
specialized in konjac breeding, planting guidance, selling, depth processing, export trade, industry management as a whole konjac industry chain processing enterprise, the global largest konjac gum and konjac sponge
Supplier: Food ingredients carrageenan, konjac gum and compounded for processed meat, dairy, dessert gel, etc
Buyer: Konjac chips, seaweeds
Curdlan is a microbial fermentation extracellular gum. It is a polymer prepared commercially from a mutant strain of Alcaligenes faecalis var. myxogenes. It is relatively expensive by weight but becoming rather less so. Curdlan gum is tasteless and produces a retortable freezable food elastic gels. It is insoluble in cold water a but aqueous suspensions plasticize and briefly dissolve before producing reversible gels (that is, curdling, hence its name) on heating to around 55 °C ã??Heating at higher temperatures produces more resilient irreversible gels, which then remain on cooling, by the aggregation of the triple-helical structures and syneresis. The 'curds' consist of mixtures of single and triple helices. Salts tend to prevent curdlan from gelling and their presence weakens the final gels
Supplier: Konjac, guar gum
