Konjac is used as a thickener, stabilizer, gelling agent, and water-retention agent between 2.0% 0.5%. It provides better cohesiveness, slice ability and mouthfeel to meat products such as meat balls, sausages, hams and so on.
Specification: Mesh 120; Glucomannan(dry-based) 95%; Viscosity(mPa.s)
30,000; Moisture(%) ≦10%; Ash(%)≦3.0%; Pb(mg/kg) ≦1.0; As(mg/kg) ≦2.0;
SO2(ppm) ≦ZERO; PH 5.0-7.0; TPC(cfu/g) ≦3000; Mold and Yeast(cfu/g)
≦15
inner food grade nylon film,outer kraft;20kg/bag or 25kg/bag
