Product: Konjaku Flour
Other Name: Glucomannan
CAS No.: 37220-17-0
EINECS No.: 253-404-6
Specification: 65%,95%
Molecular Formula: (C6H10O5)n
Botanical Source: Konjac
Extract Part: Root
Appearance: White powder
Konjaku Flour
Konjac is a kind of perennial herbage plant with low energy, low protein, and high fiber, glucomannan is the main component of konjac. Konjac contains more than ten kinds of amino acid required by human body, microelement and unsaturated fatty acid, it is effective in tumor resisting, blood health keeping and weight-losing.
1.Introduction
Other Name: Glucomannan
CAS No.: 37220-17-0
EINECS No.: 253-404-6
Specification: 65%,95%
Test Method: UV
Molecular Formula: (C6H10O5)n
Botanical Source: Konjac
Extract Part: Root
Appearance: White powder
2.Technical Specification
Iterm | Standards |
Content | 90% min |
Viscosity | 36000 mPas min |
PH value | 6.0-8.0 |
Moisture | 8.0% max |
Ash | 3.0% max |
Pb | 2ppm max |
Ars | 1ppm max |
3.Application:
Konjaku Flour is a kind of soluble dietary fiber can be formed around the food a bartender konjac powder layer, thereby preventing digestive enzymes and food..KM can swell in the water (80-100 times), can inhibit appetite and satiety, decreased food intake.
4.Packing
The product is packed in polythene film bag, and the outer packing is 25 kg woven bag, carton or compound bag
5.Storage and Transportation
Products should be stored in dry, moisture-proof, light-resistant warehouse.The optimum storage temperature is below 20C, with relative humidity below 65%,it should be handled carefully during transportation and handling, and it is forbidden to crash, squeeze and rain.
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