FOODCHEM A : well,when konjac gum and xanthan gum are mixed together with the total concentration of 1% solution,as the content of xanthan gum increases,the viscosity and gel strength of solution are gradually increased, when the ratio of konjac gum and xanthan gum reaches to 3: 2,a gel can be formed in any PH value;When the PH is five,gel strength reaches to the peak,meanwhile,at room temperature of 40 degrees,the solution forms into solid state and 50 degrees in a semi-solid or liquid shape,then cooled to room temperature in a solid state.

FOODCHEM A : yes,we will give you a quotation today, with Data sheet, MSDS, HACCP, Halal, Cosher certificate & last COA of knojac gum.