Konjac

Konjac(Scientific name is Amorphophallus konjac), a perennial tuberous herb belonging to the genus Amorphophallus of Araceae.

Konjac has been known as "Intestinal arenaceous" since ancient times. It has a long history of medicine in China with a history of more than 2000 years recorded in the Records of Famous Doctors written in the end of Han Dynasty . The edible history of konjac was first recorded in the Jin Dynasty with a history of more than 1700 years. Among the various animal gums, vegetable gums, microbial gums and chemically modified gums allowed to be used in China at present, konjac is the only hydrophilic colloid that is not used as an additive and has no scope of use and limited use. Our country had listed konjac as a common food management on August 17, 2004.

Konjac gum is a high molecular weight hydrogel-like polysaccharide extracted from the tuber of various of Konjac, the main ingredient of Konjac is KGM, and has the feature of low-calorie, low protein and low fat. It is widely used in the food industry and made into various food additives due to the features of KGM such as hydrophilious, thickening, stability, emulsification, suspension, gel, film forming and others.

In recently years, the international food structure is adjusting to the direction of fiber food. With the improvement of people’s understanding to health care of fiber food, Konjac will be more widely used in the food industry as a functional food raw material.

Application Scene

Meat products, Dairy products, Candy, Meal substitute,Vegetarian diet, Jelly & Budding, Rice & Flour products, Ice cream, Pharmaceuticals, Daily chemicals, Health care, Organism, Oil, Textile, Tobacco, etc.

Products serious

Konjac fine flour, Koniac gum