| ≥1 piece |
Properties:
Can easily be dispersed in hot or cold water
.Forms a highly viscous solution with pH values between 5.0 and 7.0
Swells slowly in water until a gel owning a high resistance to crushing and a high tensile strength is formed
Owns synergetic effects together with carrageenan, guar gum and xanthan gum
Odorless and tasteless
Fields of application:
1.As dietry fiber
2.Jelling, water adsorption and plasticity improvement in bakery and pastry products, in jellies and meat products
3.Water absorption, thickening, emulsifying and stabilizing in could beverages, ice cream, dairy products, catsups and in flavoring powder
4.Viscosity enhancement, the improvement of the water absorption and as dietary fiber in wheat foods, pastries and instant frozen foods
5. film-forming,
| Items | Konjac Particulate Powder | ||||
| Granularity | ≥120 | ≥120 | ≥120 | ≥120 | ≥120 |
| Glucomannan Ddry-based Content% | ≥70 | ≥75 | ≥78 | ≥70 | ≥60 |
| Viscosity(mpa.s) | ≥20000 | ≥20000 | ≥17000 | ≥17000 | ≥5000 |
| Transparency(%) | ≥45 | ≥55 | ≥40 | ≥50 | ≥35 |
| Moisture(%) | ≤13 | ≤13 | ≤13 | ≤13 | ≤13 |
| Ash(%) | ≤4.5 | ≤4.5 | ≤4.5 | ≤4.5 | ≤4.5 |
| SO2(g/kg) | ≤2.0 | ≤2.0 | ≤2.0 | ≤2.0 | ≤2.0 |
| Pb(mg/kg) | ≤1.0 | ≤1.0 | ≤1.0 | ≤1.0 | ≤1.0 |
| As(mg/kg) | ≤3.0 | ≤3.0 | ≤3.0 | ≤3.0 | ≤3.0 |
| PH | 5.0-7.0 | 5.0-7.0 | 5.0-7.0 | 5.0-7.0 | 5.0-7.0 |
| Bacteria Amount | ≤10000 | ≤10000 | ≤10000 | ≤10000 | ≤10000 |
| Mold+Yeast | ≤100 | ≤100 | ≤100 | ≤100 | ≤100 |
| Odor | Less distinctive smell of Konjac | ||||
| Color | Light Yellow Powder | ||||