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Commission Directive 2008/84/EC (repealed)Dangos y teitl llawn

Commission Directive 2008/84/EC of 27 August 2008 laying down specific purity criteria on food additives other than colours and sweeteners (Text with EEA relevance) (Codified version) (repealed)

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Changes over time for: E 425(i) KONJAC GUM

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E 425(i) KONJAC GUMU.K.

DefinitionKonjac gum is a water-soluble hydrocolloid obtained from the Konjac flour by aqueous extraction. Konjac flour is the unpurified raw product from the root of the perennial plant Amorphophallus konjac. The main component of Konjac gum is the water-soluble high-molecular-weight polysaccharide glucomannan, which consists of D-mannose and D-glucose units at a molar ratio of 1,6:1,0, connected by β(1-4)-glycosidic bonds. Shorter side chains are attached through β(1-3)-glycosidic bonds, and acetyl groups occur at random at a ratio of about 1 group per 9 to 19 sugar units
Molecular weightThe main component, glucomannan, has an average molecular weight of 200 000 to 2 000 000
AssayNot less than 75 % carbohydrate
DescriptionA white to cream to light tan powder
Identification
A.Solubility
Dispersible in hot or cold water forming a highly viscous solution with a pH between 4,0 and 7,0
B.Gel formation
Add 5 ml of a 4 % sodium borate solution to a 1 % solution of the sample in a test tube, and shake vigorously. A gel forms
C.Formation of heat-stable gel
Prepare a 2 % solution of the sample by heating it in a boiling water bath for 30 min, with continuous agitation and then cooling the solution to room temperature. For each g of the sample used to prepare 30 g of the 2 % solution, add 1 ml of 10 % potassium carbonate solution to the fully hydrated sample at ambient temperature. Heat the mixture in a water bath to 85 oC, and maintain for 2 h without agitation. Under these conditions a thermally stable gel is formed
D.Viscosity (1 % solution)
Not less than 3 kgm-1s-1 at 25 oC
Purity
Loss on dryingNot more than 12 % (105 oC, 5 h)
StarchNot more than 3 %
ProteinNot more than 3 % (N × 5,7)
Determine nitrogen by Kjeldahl method. The percentage of nitrogen in the sample multiplied by 5,7 gives the percent of protein in the sample
Ether-soluble materialNot more than 0,1 %
Total ashNot more than 5,0 % (800 oC, 3 to 4h)
ArsenicNot more than 3 mg/kg
LeadNot more than 2 mg/kg
Salmonella spp.Absent in 12,5 g
E. coliAbsent in 5 g

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