Purity 95%: Konjac Gum with a purity of 95% is used in gluten-free bakery formulations, where it enables superior loaf volume and texture.

Viscosity 20000cP: Konjac Gum at 20000cP viscosity grade is used in dairy alternative beverages, where it imparts desirable mouthfeel and suspension stability.

Molecular Weight 1,000,000 Da: Konjac Gum with a molecular weight of 1,000,000 Da is applied in processed meat products, where it enhances water retention and reduces syneresis.

Particle Size 80 mesh: Konjac Gum with 80 mesh particle size is utilized in instant noodle production, where it ensures rapid dissolution and uniform thickening.

Stability Temperature 120°C: Konjac Gum stable at 120°C is incorporated in ready-to-eat meals, where it maintains consistent viscosity during sterilization processes.

pH Stability 3–10: Konjac Gum with a pH stability range of 3–10 is used in acidic fruit gels, where it delivers reliable gelation without degrading.

Melting Point >200°C: Konjac Gum with a melting point above 200°C is used in high-temperature confectionery, where it resists thermal breakdown and maintains structure.

Low Moisture <12%: Konjac Gum with moisture content below 12% is used in powdered drink mixes, where it prevents clumping and extends product shelf-life.

High Solubility: Konjac Gum with high solubility is deployed in pharmaceutical suspensions, where it ensures rapid dispersion and uniform active ingredient delivery.

Ash Content <1%: Konjac Gum with ash content less than 1% is formulated in premium pet food, where it meets stringent purity standards and improves product safety.