Products of other enterprises
Description
konjac gum, from alpine plants --- fresh tubers of the Amorphophallus konjac powder extracted by the alcohol and then purified from the natural high-grade hydrophilic colloid.
● konjac gum , the main ingredient - Glucomannan (KGM), its dry content as high as 80%. With a white color, uniform fine particles, high-viscosity, uniform and stable solution features a unique odor-free konjac.
● its high viscosity, fine particles, dissolved rapidly, with more than 100-fold expansion coefficient, stability, odor-free.
Konjac gum as a food additive in food and the use of very broad:
● as a thickener and stabilizer can be added to jelly, jam, fruit juice, vegetable juice, ice cream, ice cream and cold drinks, solid beverages, seasoning powder and the powder in soup;
● as a binder can be added to the noodles, Vermicelli, Paper Cutter, meatball, ham, bread and cakes in order to strengthen the tendons and keep fresh state; as the gel can be added to a variety of soft sweets, crystal sugar and Niu Pitang , Can also be used to produce bionic food;
● the use of konjac of the film can also be used to produce edible packaging materials, food products such as paper.
● special physical and chemical properties of konjac, has also been widely used in drilling, paper, building materials, printing and dyeing, Japan, and environmental protection industries.
The Company's production of KF varieties, and uses different grades of products, but also in accordance with the requirements of clients required for the production of special products, please visit the specific physical and chemical indicators catalog, or consulting company.
● storage and packaging:
● storage: stored in dry, moisture and the treasury in the dark. Appropriate storage temperature below 25 ℃, relative humidity lower than 65%, to maintain a period of not less than 1 year.
● packaging: a plastic bag inside and outside the paper bags with moisture compound bag.
● Net Weight: bag (me) with a net weight of 20kg.
● konjac gum , the main ingredient - Glucomannan (KGM), its dry content as high as 80%. With a white color, uniform fine particles, high-viscosity, uniform and stable solution features a unique odor-free konjac.
● its high viscosity, fine particles, dissolved rapidly, with more than 100-fold expansion coefficient, stability, odor-free.
Konjac gum as a food additive in food and the use of very broad:
● as a thickener and stabilizer can be added to jelly, jam, fruit juice, vegetable juice, ice cream, ice cream and cold drinks, solid beverages, seasoning powder and the powder in soup;
● as a binder can be added to the noodles, Vermicelli, Paper Cutter, meatball, ham, bread and cakes in order to strengthen the tendons and keep fresh state; as the gel can be added to a variety of soft sweets, crystal sugar and Niu Pitang , Can also be used to produce bionic food;
● the use of konjac of the film can also be used to produce edible packaging materials, food products such as paper.
● special physical and chemical properties of konjac, has also been widely used in drilling, paper, building materials, printing and dyeing, Japan, and environmental protection industries.
The Company's production of KF varieties, and uses different grades of products, but also in accordance with the requirements of clients required for the production of special products, please visit the specific physical and chemical indicators catalog, or consulting company.
● storage and packaging:
● storage: stored in dry, moisture and the treasury in the dark. Appropriate storage temperature below 25 ℃, relative humidity lower than 65%, to maintain a period of not less than 1 year.
● packaging: a plastic bag inside and outside the paper bags with moisture compound bag.
● Net Weight: bag (me) with a net weight of 20kg.
Contact the seller
Konjac Gum Product
We recommend to see