Off-white or light yellow in appearance, with a few of black speckles. Its particles range approximately from 45 to 100 meshes. It has the unique Konjac odor.
The processing procedure starts with the peeling and cleansing of clean, fresh Konjac tubers, which are then sliced into strips or chips. They are later dried by using baking equipment, before being ground by using of special processing machine. Impurities such as starch and fibers are removed in this process and finnally we get konjac fine flour.
Konjac Fine flour products are mainly used to produce konjac bean curd and vegetarian food. Low-grade konjac fine flour can also be used to manufacture industrial products.
Konjac fine flour:
Physical & Chemical Specification
Appearance: White Powder
Particle Size: 95% pass45-100 mesh
Glucomannan(%): 60-70
Viscosity (m. Pas): 3000-15000
Total Ash Content(%): Below 6
Moisture (%): Below 13
Sulfur Dioxide (g/kg): 0.5/0.3/0.3
pH level: 5-7
Ash of not dissolve into acid (%): 1
Arsenic content (ppm): Below 3
Pb content(ppm): Below 1
Total Plate Count (cfu/g): Below 10000
E. Coli: Negative in 5g
Salmonella: Negative in 12.5g
Aflatoxin B1(μ G/kg): 5.0