Konjaku Flour

Appearance:off-white powder
CAS No.:11078-31-2
MF:(C35H49O29)n
EINECS No.:234-394-2
Purity:95%
Test Method:UV
Function:Adsorb cholesterol and bile acids, lowering blood pressure and reducing cardiovascular disease

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Description of Konjaku Flour

Konjac, which is also called JURUO in Chinese, is herbaceous perennial belonging to Araceae. Its major composition is glucomannan contained in its tuber. Konjac glucomannan is extracted from Konjac with white in physical appearance with no odor.It has high viscosity and transparency, and can be quickly dissolved.

Technical Specification of Konjaku Flour

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

Application of Konjaku Flour

Konjac 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.

Packing

25kg fiber drum