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Thickener Arabia gum 1*25 kg/bag CAS:9000-01-5 white powder

Categories Thickening agent
Brand Name: yutao
Model Number: Food grade thickener
Certification: //
Place of Origin: Sultan
MOQ: 25kg/bag
Price: USD12~13/kg
Payment Terms: L/C, T/T
Supply Ability: 100000000ton/year
Delivery Time: a week
Packaging Details: 25kg/bag
CAS: 9000-01-5
Character: A light yellow block or white powder
purpose: Thickening agent
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Thickener Arabia gum 1*25 kg/bag CAS:9000-01-5 white powder

Chinese Name: konjac powder
Chinese alias: konjac powder; konjac Mannan
English Name: Konjak Mannan
Adding water to paste into a transparent, colorless, odorless dextrin added to food food, can increase its viscosity, elasticity and extensibility, strong water absorption, color, good taste, water preservation, preservation, storage resistance. It is also cheaper than adding other vegetable protein, egg protein and starch.
1. konjak noodles: add 0.2% percentage of konjac flour to water, paste into flour, knead into flour, and make regular noodles. Add the konjac flour to make the vermicelli whitening, long cooked, not muddy soup, continuous, smooth and soft. Cooked noodles in the water for 1 days can still remain the same, do not disperse, no mud, the same as before.
2. konjaku bread: gelatinized flour of 0.1% of flour weight is gelatinized into dextrin, added to flour and other ingredients after mixed fermentation. The main function of konjac flour in bread is heat preservation, softness and adhesion. It improves the bulking of bread and increases the volume and elasticity. It is more soft and palatable than ordinary bread. When it is eaten, it does not dry, do not dregs, keep water and keep fresh time more than twice that of common bread. It can improve the quality and grade of bread made from common flour.
3. konjac cake: adding konjac essence powder to make cakes can make the cake keep good water, elasticity and toughness, and increase the volume. When eating, the taste is delicate and tasty and not dregs. Usually longer than ordinary cake storage time longer than four days, so that the quality of cake greatly improved.

White or cream light brown yellow powder. It can be dispersed in hot water or cold water with a pH value of 4.0~7.0 and form a high viscosity solution. Heating and mechanical agitation can increase the solubility. If the same amount of alkali is added to the solution, a heat stable gel can be formed even if heated strongly or insoluble. Yellowish to brown powder. Basically odourless, tasteless. The aqueous solution has a strong tail (drawing) imagination and has a high consistency. There is a certain ability to decompose fiber material. Dissolve in water, insoluble in ethanol and oil

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