Purity 99%: Lotus Mushroom Jelly with purity 99% is used in functional food formulations, where it enhances nutritional value and bioavailability of active compounds.

Viscosity grade 1,200 cps: Lotus Mushroom Jelly with viscosity grade 1,200 cps is used in beverage thickening applications, where it provides improved mouthfeel and suspension stability.

Moisture content <10%: Lotus Mushroom Jelly with moisture content below 10% is used in dry blend supplements, where it ensures extended shelf life and reduced microbial risk.

Particle size d90 <150 μm: Lotus Mushroom Jelly with particle size d90 less than 150 μm is used in instant drink powders, where it enables rapid dissolution and homogeneous mixing.

Melting point 60°C: Lotus Mushroom Jelly with melting point 60°C is used in gelatin-based desserts, where it maintains structural integrity at elevated temperatures.

Stability temperature up to 80°C: Lotus Mushroom Jelly with stability temperature up to 80°C is used in pasteurized products, where it retains texture and functional properties after thermal processing.

Water activity <0.5: Lotus Mushroom Jelly with water activity below 0.5 is used in shelf-stable snack bars, where it prevents moisture migration and microbial spoilage.

Molecular weight 600 kDa: Lotus Mushroom Jelly with molecular weight 600 kDa is used in pharmaceutical gels, where it delivers sustained release and controlled viscosity.

Ash content <2%: Lotus Mushroom Jelly with ash content less than 2% is used in nutraceutical capsules, where it ensures product purity and minimizes inorganic residue.

pH stability range 4-7: Lotus Mushroom Jelly with pH stability range 4-7 is used in acidic beverage systems, where it provides consistent gel formation and clarity.