Konjac Glucomanna with it's special water holiding capacity, stability, emulsibility, thickening property, suspension property and gel propery can especially adopted in food industry. Not only it can be widely used in ice-cream, jelly, meat products etc .
25kg /bag; Keep in dry place, and in the normal temperature
The product is the natural hydrocolloid with high purity through alcohol purification of the konjac fine flour extracted from the tubers of the alpine plant - fresh konjac. Its main ingredient is glucomannan (KGM) and the dry basis accounts for over 80%.
Citric Acid Monohydrate, Citric Acid Anhydrous, Xanthan Gum, Monosodium Glutamate, Maltodextrin, Ascorbic Acid, Sodium Erythorbate, Sodium Tripolyphosphate(STPP), Sodium Acid Pyrophosphate(SAPP)
Carrageenan, Konjac Gum, Agar-Agar