Purity 95%: Konjac Fiber Powder with purity 95% is used in gluten-free bakery formulations, where it improves dough elasticity and texture consistency.

Viscosity grade 3,600 cps: Konjac Fiber Powder with viscosity grade 3,600 cps is used in plant-based meat analogues, where it enhances water retention and product juiciness.

Particle size 100 mesh: Konjac Fiber Powder with particle size 100 mesh is used in low-calorie drink mixes, where it provides smoother mouthfeel and rapid dissolution.

Stability temperature 120°C: Konjac Fiber Powder with stability temperature 120°C is used in ready-to-eat instant noodles, where it maintains gel strength during cooking.

Moisture content <8%: Konjac Fiber Powder with moisture content below 8% is used in dietary fiber supplements, where it ensures long-term shelf stability and prevents caking.

Molecular weight 1,000 kDa: Konjac Fiber Powder with molecular weight 1,000 kDa is used in nutritional bars, where it delivers improved binding and structural integrity.

Ash content ≤1.5%: Konjac Fiber Powder with ash content less than or equal to 1.5% is used in dairy alternative yogurts, where it reduces mineral residue and supports a clean taste profile.

pH value 6.5–7.5: Konjac Fiber Powder with pH value between 6.5 and 7.5 is used in confectionery gels, where it ensures optimal gelation and clarity.

Swelling capacity ≥80 mL/g: Konjac Fiber Powder with swelling capacity greater than or equal to 80 mL/g is used in appetite control capsules, where it maximizes satiety effects.

Heavy metals <10 ppm: Konjac Fiber Powder with heavy metal content below 10 ppm is used in infant food applications, where it guarantees food safety compliance and consumer confidence.