魔芋胶 (CAS No.37200-17-2)
- 物化性质
- 魔芋胶是从魔芋块茎中提取的高分子量水凝胶状多糖，主要成分为葡甘聚糖（KGM），由甘露糖与葡萄糖以约1.6:1的摩尔比组成。遇水后颗粒胀润破裂并释放聚合物，形成高粘度溶液。具有亲水性、增稠性、稳定性、乳化性、悬浮性、凝胶性和成膜性，可溶于冷水，在碱性条件下加热可形成不可逆凝胶。
- 技术参数
- 外观为白色至淡黄色粉末。 葡甘聚糖含量≥60%（干基）。
English description（英文原文，共 1326 字符）
Product Name:Konjac Gum
English Name:Konjac Gum
CAS No.:37200-17-2
Aliases:Konjac Powder, Konjac Glucomannan, Konjac Mannan
Physical Properties:Konjac gum is a high-molecular-weight hydrogel polysaccharide extracted from konjac tubers. Its main component is glucomannan (KGM), composed of mannose and glucose in a molar ratio of approximately 1.6:1. When exposed to water, the particles swell and rupture to release the polymer, forming a highly viscous solution. It exhibits hydrophilicity, thickening, stabilizing, emulsifying, suspending, gelling and film-forming properties. It is soluble in cold water and forms a thermally irreversible gel when heated under alkaline conditions.
Uses:It is widely used in the food industry as a thickener, stabilizer, binder and gelling agent in products such as jelly, jam, beverages, ice cream, meat products, noodles and baked goods. It is also applied for fruit and vegetable coating preservation, as an animal feed additive, and as a foam stabilizer in beer and a food preservative.
Technical Specifications:
Appearance: white to light yellow powder.
Glucomannan content ≥60% (dry basis).
Molar ratio of mannose to glucose is approximately 1.6:1.0.
Packaging: 25 kg/bag or 25 kg/fiber drum.
Keep sealed and protected from light, store in a cool, dry and ventilated place.
English Name:Konjac Gum
CAS No.:37200-17-2
Aliases:Konjac Powder, Konjac Glucomannan, Konjac Mannan
Physical Properties:Konjac gum is a high-molecular-weight hydrogel polysaccharide extracted from konjac tubers. Its main component is glucomannan (KGM), composed of mannose and glucose in a molar ratio of approximately 1.6:1. When exposed to water, the particles swell and rupture to release the polymer, forming a highly viscous solution. It exhibits hydrophilicity, thickening, stabilizing, emulsifying, suspending, gelling and film-forming properties. It is soluble in cold water and forms a thermally irreversible gel when heated under alkaline conditions.
Uses:It is widely used in the food industry as a thickener, stabilizer, binder and gelling agent in products such as jelly, jam, beverages, ice cream, meat products, noodles and baked goods. It is also applied for fruit and vegetable coating preservation, as an animal feed additive, and as a foam stabilizer in beer and a food preservative.
Technical Specifications:
Appearance: white to light yellow powder.
Glucomannan content ≥60% (dry basis).
Molar ratio of mannose to glucose is approximately 1.6:1.0.
Packaging: 25 kg/bag or 25 kg/fiber drum.
Keep sealed and protected from light, store in a cool, dry and ventilated place.
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常见问题
- 魔芋胶的 CAS 号是多少？
- 魔芋胶的 CAS 号是 37200-17-2。
- 魔芋胶的英文名称是什么？
- 魔芋胶的英文名称为 Konjac Gum。
- 魔芋胶还有哪些别名？
- 魔芋胶又称 魔芋粉、魔芋葡甘聚糖、魔芋甘露聚糖。
- 魔芋胶有哪些供应商和生产厂家？
- 掌上化工当前收录 1 条魔芋胶供应报价，来自 1 家供应商，可按地区、纯度、级别筛选对比。
- 魔芋胶的供应商主要分布在哪些地区？
- 魔芋胶的供应商主要分布在 上海市（1 条） 等地。
- 魔芋胶有哪些级别可选？
- 平台上魔芋胶的供应级别包括 工业级。
- 魔芋胶的报价单位是什么？
- 魔芋胶的报价单位主要有 千克。
- 哪里可以查到魔芋胶的价格？
- 掌上化工魔芋胶产品页汇总了各供应商的最新报价与规格，地址：/chemicals/37200-17-2/。部分供应商价格为电议，可通过页面上的询价功能直接获取。
以上信息由平台根据收录的产品数据自动生成，数据更新时间 。 价格与库存由供应商自行发布，实际交易请以询价结果为准。
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