Detection of food parameters of konjac gel

This standard specifies the requirements, test methods, inspection rules, marking, packaging, transportation and storage of konjac gel food

This standard is applicable to konjac gel food, which is made from konjac flour as the main raw material, edible starch, edible vegetable oil, edible salt, white granulated sugar, spice (except opium poppy) as the auxiliary material, added with food additives, and processed through the process of preparation, watering, swelling, molding, steaming, boiling, rinsing, brine, seasoning, packaging, sterilization, etc

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BAIJIAN testing process:

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6. If urgent or priority processing is required

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