FAQs

Konjac gum in meat products, What key quality indicators should be focused on during procurement?

Request a COA (Certificate of Analysis) from the supplier and prioritize verifying the following 4 core indicators:

1. Glucomannan Purity (KGM Content):

   • Standard: ≥ 90%, preferably ≥ 92%.

   • Why: Purity directly determines the content of the active ingredient and the level of impurities (starch, alkaloids, etc.). It is fundamental to efficacy and flavor.

2. Viscosity:

   • Standard: For a 1% aqueous solution, measured with a Brookfield viscometer at 25°C: ≥ 20,000 mPa·s, preferably ≥ 25,000 mPa·s.

   • Why: Viscosity is a direct reflection of konjac gum's water-holding capacity and thickening effect. Higher viscosity leads to gels formed synergistically with carrageenan that have greater strength and better water retention.

3. Particle Fineness:

   • Standard: ≥ 80 mesh, with a passing rate ≥ 95%.

   • Why: Insufficient fineness leads to slow dissolution and clumping ("fish eyes"), affecting the final product's texture homogeneity.

4. Hygiene and Safety Indicators:

   • Microbiology: Total plate count, mold & yeast, coliforms must comply with the GB 1886.291 (Food Additive - Konjac Gum) standard or equivalent.

   • Sulfur Dioxide Residue: ≤ 30 mg/kg (the lower, the better).

   • Ash Content: ≤ 5.0% (indicates inorganic impurity content).