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Food grade of konjac gum
1. Classification: Konjac gum, konjac cleanout powder and konjac powder.
2. Appearance: White and odorless powder
3. Viscocity: 3000-36000 mpa. S
4. Particle size: 80--120 mesh
5. Manufacturing Flow Chart of Konjac Gum:
1)Raw materials(fresh konjac)-------Cleanout(by water)-------Peeling------Cut to slice/strips/dices------Heated air-------Comminute(by machine)------Sifting(40---80 mesh)-----Rubbing/Milling-----Sifting-----Konjac flour
2)Konjac flour-----Dip in alcohol(50%) 2hours-----Cleanout(70% alcohol)---------Cleanout again(70% alcohol)----Attenuate(to become thin or fine by machine)----Dehydrate------Cleanout(95% alcohol)-----Dehydrate-----Desiccation(low temperature/vacuum)------Cooling-----Sifting(120mesh)----Homogenize_Inspection-----Packing
6.Packing :25kg of woven bag with inner plastic bag , Loading 16 mts per 20'ft container
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