PHYSICAL ANALYSIS	MICROBIAL ANALYSIS
Konjac Glucomannan(KGM)    ≧85%	Total Plate Count:     ≦30000 cfu/g
Moisture                                   ≦10.0%	Moulds and Yeasts:  ≦100 cfu/g
Ash                                           ≦3.0%	Enterobacteriaceae: ≦10000 cfu/g
SO2                                          ≦0.3%	Salmonella species:    N.D.
PH                                            5.0-7.0	Escherichia Coli:         N.D.

Product details

Konjac gum is a kind of hydrogel polysaccharide extracted from the tubers of various konjac plants. It is a kind of non-ionic colloid with high molecular weight. The konjac gum will swell up when meeting water and then burst to release the KGM polymer.Konjac powder producers make this by grinding down dry konjac corms to make flour.

Application
1.Application in food processing，
2. Application in agriculture,
3. Application in medicine，
4. Application in other industries