| ≥1 piece |
Used konjac flour as raw material, konjac noodles are deeply popular relying on its rich Dietary Fiber, low calorie, low fat.
Introduction:
Konjac flour is an edible plant fibers but uneasily be digested. konjac flour is low in calories and has characteristics like high water absorbability, high viscosity and high expansion rate. After absorption of gastric juice in the stomach, the expansion rate will reach 20 to 100 times, which will let people have satiety. It fully meets people’s eating pleasure without becoming fat, so there is no need to deliberately go on a diet to achieve a balanced diet in order to achieve the ideal weight loss results.
Application of Shirataki Powder:
Since konjac glucomannan is one kind of typical macromolecule Polysaccharide, it can naturally form a polysaccharide network by itself. Consequently, when mixed with flour, it can act as auxiliary gluten and improve the gluten strength and its elasticity. These properties have established the foundation for its application in flour products such as noodles, dumpling wrappers and bread.
| Product Type: |
Noodles
|
Type: |
Organic Noodles
|
Primary Ingredient: |
Konjac Flour
|
| Style: |
Dried
|
Processing Type: |
Refined
|
Feature: |
Low-Carb,Low-Fat,Low-Salt,Low-Sodium,Normal,Sugar-Free,Rich Dietary Fiber
|
| Certification: |
FDA,GMP,HACCP,ISO,KOSHER,QS,QS, FDA, GMP, HACCP, ISO, KOSHER, HALAL
|
Packaging: |
Bag
|
Weight (kg): |
0.5
|
| Shelf Life: |
24 Months
|
Place of Origin: |
Shaanxi China (Mainland)
|
Brand Name: |
LongFei
|
| Model Number: |
LFN
|
Appearance: |
White Granular Flour
|
Odor: |
Odorless
|
| Mesh: |
40-120
|
Glucomannan(dry basis) %: |
≥80
|
Viscosity, mPa.s: |
20000-25000
|
| Moisture, %: |
≤10
|
SO2, ppm: |
≤200
|
Ash, %: |
≤3.0
|
| PH: |
5.0-7.0
|