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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 |