Konjac gum/Glucomannan

Food additive-Konjac gum;Glucomannan;Konjac flour;Konnyaku.Konjac gum mainly is a glucomannan extracted from the traditional food plant Amorphophallus Konjac tubers.Kevin Food develops and tailor-makes various konjac grade products for specific water-binding, thickening, gelling, and healthy properties, for application in sauce, ice crream, confectionary, water dessert, jelly, processed meat, drink, vegetarian, flour products, tofu, dietary supplement, and pharmaceutical. Konjac Product specs:Appearance:White free flowing powder(Konjac gum)Light yellow free flowing powder(Konjac flour)Smell:Odorless(refined grade)Konjac smell(semi-refined grade) Viscosity(cps): Transparency: Glucomannan(KGM):Grade1 >36000 >65% >95% Grade2 >36000 >84% >95% Grade3 >34000 >65% >92%Grade4 >32000 >65% >90%Grade5 >28000 >65% >85% Semi-refined Konjac gum (Konjac flour): Viscosity(cps): Transparency: Glucomannan(KGM):Type1 >16000 >84% >75% Type2 >12000 >65% >70% Moisture:<10% (refined grade)Ash:<2.0%(refined grade)Sulfite(g/kg):<0.3%Total plate count:<1000cfu/gYeast and Mould:<80Pb:<1.0mg/kgAs:<0.5mg/kgpH(1% sol):6-8