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Konjac Gum 32000Cps E No. : E425 E-mail:inquiry@foodchem.cn |
Specification
| Items | Standard |
|---|---|
| Appearance | Odorless, white or light yellow fine powder |
| Particle Size | 95% pass 120mesh |
| Konjac Glucomannan(KGM) | ≥91% |
| Viscosity | ≥32000 mPa.s |
| Transparency | ≥50% |
| Moisture | ≤10% |
| Ash | ≤3.0% |
| SO2 | ≤0.3% |
| Lead | ≤1.0mg/kg |
| Arsenic | ≤2.0mg/kg |
| PH | 5.0-7.0 |
| Total Plate Count | ≤3000cfu/g |
| Mould & Yeast | ≤15cfu/g |
Why choose Foodchem
• Wholly owned production plant (1200㎡)
• Halal, Kosher, ISO 9001 certified
• FCL, 2-5mt LCL, long contract, year contract available
• Sales to more than 70 countries
• TOP 10 Food enterprise in China
• Over 9 years of experience
• 1000 ㎡ owned office and 3000 ㎡ warehouse
FAQ
* Is FOODCHEM a manufacturer or trader?
Foodchem both the manufacturer and also traders, FOODCHEM before China Food Additives three traders, some of which are also products of our own generation, for example: gelatin.
* How long can you get reply?
FOODCHEM is very focused on the efficiency of the company, the customer’s requirements do not consult us must reply to a weekday.
* How long can be shipped?
Normally, we will ship in 7-15 days of receipt of the deposit.
* what document can be provide from FOODCHEM?
Under normal circumstances, we provide commercial invoices, packing slips, bills of lading, COA, health certificate and certificate of origin. If you have any special requirements of the market, please contact us.
* What credentials can be provided from FOODCHEM?
FOODCHEM is through ISO2008 9001 certified company for the , we can provide HAPPC, KOSHER, HALAL certificate.
* what kind of payment can be accepted by FOODCHEM?
The most common method of payment is T / T, L / C, D / P, D / A, O / A, and so on.
* What is minimum order quantity?
Different products have different MOQ, from the amount of 500 kg, our customers are overseas distributors and food processing plants, for home use and a small amount of experimental use, please contact your local distributor.
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