Konjac fine powder
Milky white or light yellow in appearance, with a few black and yellow dots in the middle. Its granularity ranges approximately from 40 to 120 meshes. It has unique konjac smell. Processing procedures: first to peel and clean fresh konjac tubers, and slice them into strips or chips; then dehydrate the konjac strips and chips with baking equipments; finally smsh and grind the dried konjac strips and chips with special processing machines, get rid of impurities like starch and fibers to get konjac fine powder.
Specification | Konjac Fine Powder |
Item No | T-22 | T-18 | T-15 | Y-13 | Y-10 |
Particle Size
(mesh) | 40-120 | 40-120 | 40-120 | 40-120 | 40-120 |
Glucomannan(%) | ≥70 | ≥68 | ≥65 | ≥63 | ≥60 |
Viscosity(mPa.s) | ≥22000 | ≥18000 | ≥15000 | ≥13000 | ≥10000 |
Transparency (%) | | | | | |
Moisture (%) | ≤13 | ≤13 | ≤13 | ≤13 | ≤13 |
Ash(%) | ≤4.5 | ≤4.5 | ≤4.5 | ≤4.5 | ≤4.5 |
Pb(mg/kg) | ≤1.0 | ≤1.0 | ≤1.0 | ≤1.0 | ≤1.0 |
As(mg/kg) | ≤3.0 | ≤3.0 | ≤3.0 | ≤3.0 | ≤3.0 |
SO2(g/kg) | ≤2.0 | ≤2.0 | ≤2.0 | ≤2.0 | ≤2.0 |
PH | 5.0-7.0 | 5.0-7.0 | 5.0-7.0 | 5.0-7.0 | 5.0-7.0 |
Total Plate Count (cfu/g) | ≤10000 | ≤10000 | ≤10000 | ≤10000 | ≤10000 |
Yeast&Mold(cfu/g) | ≤100 | ≤100 | ≤100 | ≤100 | ≤100 |
