|Payment Terms:||L/C,T/T,Western Union,Paypal|
|Supply Ability:||2000 Ton/Tons per Year|
|Other Names:||konjac glucomannan,konjac glucomannan|
|Place of Origin:||Sichuan China|
|Certificates:||BRC, HACCP, HALAL, KOSHER,JAS, NOP, EC|
|Shelf Life:||2 years|
|Model Number:||konjac gum,konjac gum|
|Feature:||Gluten-Free, Low-Carb, Low-Fat, Low-Salt, Low-Sodium, Sugar-Free|
Preparing Konjac gel:
If konjac powder is added directly to food, it may create lumps. Konjac powder thickens slowly when mixed with cold water but quickly thickens when heated.
Mix konjac powder with cold water or other liquid first, stirring often until fully dissolved. Then add to a hot liquid or food that is cooking. It has no taste of its own so it inherits the flavor of the product.
If you have not used konjac powder as a thickening agent before, it is best to experiment with it by beginning with lesser amounts and adding as necessary until the desired consistency is reached.
Konjac is usually added at 0.25-0.50%.
.2g, 6g, 8g or custom package
3g, 7g or custom package
100g, 150g or 200g big size bag
Inner bag:food grade PE bag
outside: paper-plastics compounds bag
Each carton will stick a label to show the product information