CAS 37220-17-0
Konjac gum
Strong-viscosity gelling agent for dairy desserts, jellies and meat products.
Overview
Konjac gum is part of SAC’s Food Ingredients range, in Hydrocolloids. It is supplied as a Powder.
Strong-viscosity gelling agent for dairy desserts, jellies and meat products.
Food Ingredients · Hydrocolloids
Technical information
| CAS number | 37220-17-0 |
|---|---|
| HS heading | 1302 |
| Physical form | Powder |
Applications and documentation
Used in
- Dairy
- Meat & Prepared Foods
- Bakery & Confectionery
Industries
Synonyms
- E425; konjac glucomannan
SDS and TDS are available on request.
Common questions
What applications is this product used for?
Strong-viscosity gelling agent for dairy desserts, jellies and meat products.
Which grades or packaging options can SAC source?
Grade and packaging are confirmed on quotation for your application. Share your process and targets and we will advise what can be sourced.
Can I request an SDS or TDS?
Yes. SDS and TDS are available on request — use Request a Quote or Contact SAC with the product name.
How do I request a sample or quotation?
Use the buttons on this page. Your product name and CAS number are carried into the contact form automatically.