Specification :

Physical & Chemical Specification:
Items Konjac Refined Powder
Grade Superfine Superfine Grade 1
Granularity( mesh) 50~ 100 50~ 100 50~ 100
Viscosity( cps) e40000 e35000 e30000
Dry-Glucomannan Content ( % ) e95 e90 e85
E. coli Negative in 5g
Salmonella Negative in 10g
Odor odorless Little odor
Color Milky& Ivory powder Light Yellow
Viscosity test conditions 1% solution, constant 25, model NDJ-1 viscometer, spindle4# , 12r/ min

Applied Fields of Konjac in food industry:
Description of food stuff Adopted Functional Characteristic Dosage/ %
Konjac Cake, Konjac Noodles Konjac Stick,
Konjac Slice Konjac Imitating Foodstuff Thermally stability gel 2-4

Jelly, Pudding Thermally reversible gel, Texture agent 0.2-0.8
Baked Foodstuff Film Former, Water-keeping 1
Cream Foam Stabilizer, Gelatinizer 0.2
Ice-cream Gelatinizer, Ice crystal control agent 0.2
Surimi Adhesive, Texture agent 1
Noodles Adhesive, Gelling agent 1
Meat Products Gelling agent, Adhesive 1.5
Cheese Gelatinizer, Texture agent 0.2
Processed Cheese Gelling agent, Gelatinizer, Texture agent 0.2
Salad Seasoning Gelatinizer, Stabilizer 0.5
Fruit Sauce Gelatinizer, Texture agent 0.3
Milk Tea Gelatinizer, Flavor release agent 0.2
Beverage Thickener, Stabilizer, Gelatinizer 0.1
Cream Layer Adhesive 0.5
Tablet, Capsule Dietary fibre 50
Rice Noodles, Dumpling Crust, Wonton Crust Adhesive, Gelling agent 0.3

Jam Gelling agent, Gelatinizer 0.3