| ≥1 piece |
Glucomannan use mountain Konjac as raw material which is then refined.
Scope of application: candy, jelly, pudding, jam, cold drinks, beverage, juice, flavoring, rice and flour products, capsule, powder flavor, fat, diet food, etc.
Physical and Chemical Index
| item | konjac glucomannan | ||
| 3K | 2K | 1 K | |
| Granularity | 120-200 | ||
| KGM | ≥95% | ≥90% | ≥85% |
| viscositympa.s | ≥36000 | ≥30000 | ≥25000 |
| moisture content | ≤10% | ||
| ash content | ≤2.0% | ||
| arsenic | ≤2ppm | ||
| lead | ≤0.5ppm | ||
| total number of bacteria | ≤500cfu/g | ||
| Yeasts and molds | ≤50cfu/g | ||
| Bacillus coli | negative | ||
| Staphylococcus aureus | negative | ||
| Place of Origin: Sichuan China (Mainland) | Type: Flavoring Agents | Brand Name: Heri |
| Purity: >85 |