Konjac Powder / Flour / Gel

Product Description

Konjac is obtained from the tubers (roots) of various species of Amorphophallus, a plant that belongs to the family of the Araceae and was originally from South East Asia. It is the source of a water soluble fibre and has been consumed for more than 2,**0 years in China and Japan as an important part of oriental dishes. Konjac is called JU RUO in Chinese, and called KONNYAKU by the Japanese in accordance with the Chinese pronunciation for JU RUO.

Konjac is a sort of araceae perennial herb, provided with a centuries-old plantation history in the Southwestern and Midwestern regions of China. Main component in Konjac is glucomannan, a kind of food with low calorie, low protein and high dietary fibers, with a dozen of amino acids and microelements necessary for human body. It also has multiple physical and chemical features, such as water solubility, thickening, stability, floating, gelling, film-forming, bonding etc. Therefore, Konjac is both a natural healthy food and perfect food additive. 

As a food and food additive, Konjac is of broad applications: 

As a thickening agent and stabilizer, konjac can be used in jelly, sausage, fruit juice, vegetable juice, ice cream bar and some other cooling drink, solid beverage, seasoning powder and soup power. 

As a bonding agent, konjac can be used in noodles, rice noodles, minced skin, meatballs, sausage, bread and cake so as to strengthen intensity and keep freshness. 

As a gelling agent, konjac can be used in all kind of soft candy, oxhide candy and crystal candy, and can be used in production of bionic foods as well. 

With its film-forming nature, Konjac can be used to produce edible packaging materials and the foods of paper characteristics. 

With its physical and chemical features, Konjac is also widely applied in geographic exploration, papermaking; Building materials, printing and dyeing, daily chemical industry and environmental protection.