Product Name:Konjac Gum
Usage and Application:Sashimi konyaku, usually served with a miso-based dippingsauce rather than soy sauce.Konjac is grown in India, China, Japan and Koreafor its large starchy corms, used to create a flour and jelly of the same name.It is also used as a vegan substitute for Gelatin.
Specifications:

ITEM	STANDARD
Appearance	Odorless, white or light yellow fine powder
Particle Size	95% pass 120 mesh
Viscosity (1%, 25℃, mPa.s)	As per need (25000~ 36000)
Konjac Glucomannan (KGM)	≥ 90%
pH (1%)	5.0- 7.0
Moisture (%)	≤ 10
SO2 (g/kg)	≤ 0.2
Ash (%)	≤ 3.0
Protein (%, Kjeldahl method)	≤ 3
Starch (%)	≤ 3
Lead (Pb)	≤ 2 mg/kg
Arsenic (As)	≤ 3 mg/kg
Ether-soluble material (%)	≤ 0.1
Yeast & Mould (cfu/ g)	≤ 50
Total Plate Count (cuf/ g)	≤ 1000
Salmonella spp./ 10g	Negative
E.Coli/ 5g	Negative