Key Information
Name
Sosa Konjac Gum
Temperature
Ambient
Version
1.0
Update Date
07/03/2025
Manufacturer
Valrhona UK LTD
Brand
Description
KONJAC GUM IN POWDER
Directions For Use
Pour the powder (previously mixed with other dry ingredients) on water Pour the powder (previously mixed with other dry ingredients) on water while applying vigorous stirring until complete dispersion. Heat to 75-80ºC for complete dissolution. Never pour the liquid onto the powder. Thickener, stabilizer, colloidal agents.Great water absorption capacity. Any liquid. Exclusively for food grade. Soluble in cold water while heating and stirring favor its solubility, insoluble in organic solvents. Has the ability to produce synergies with various additives. Synergy with sucrose and sweet products. Improved by the addition of calcium oxide. Konjac+Kappa (thermo-reversible elastic gel)/Konjac+xanthan(very elastic gel)/Konjac+starch (increase in viscosity that stays both cold and hot) / Thermo-irreversible gelatines with the ability to stick to themselves / Cold jams / Thermo-irreversible sauces and gels.
Storage Conditions
Storage in a dry place (humidity less than 60%). Temperature between 15°C and 25°C. Protect from light and odours.
Storage Conditions After Opening
Is the same than primary shelf life (before opening), provided that storage conditions are respected.
Max Shelf Life
730 Days
Shelf Life From Opening
730 Days
Country of origin
China
Key Information
Nutrition & Composition
Each 100g Contains
Ingredients & Additives
Ingredients
Thickener: konjac flour (E425i)* (100%).
Contains GM Protein
No
Allergens
Dietary Suitability
Inner Component
Internal GTIN
8414933012078
Variable Weight Consumer Item
No
Dimensions (Height x Width x Depth)
165mm x 100mm x 100mm
Weight
600g
Outer Case
GTIN
18414933012075
Units per traded case
6 Units
Gross weight
4.37 kg
Net weight
3.6 kg
Dimensions (Height x Width x Depth)
177mm x 210mm x 315mm
Packaging & Waste
Material/Weight of outer pack
Paper/Cardboard Case (232g)
Transport packaging
Wood Pallet (23000g)