Konjac Powder

(scientific name: Amorphophallus Konjac konjac) is a perennial herb of the genus Amorphophallus in the Araceae family. Konjac flour is a water-soluble high molecular polysaccharide-glucomannan (Konjac Glucomannan) extracted from the tuber of konjac. Glucomannan (KGM) is widely used in the food industry as a variety of food additives because of its hydrophilicity, thickening, stability, emulsifying, suspending, gelling and film-forming properties.

konjac powder as a synergetic gelling agent can also improve the strength of carrageenan gel and improve water retention. Can be widely used in jelly, pudding and meat products and other products. After modification, konjac alkali forms heat-resistant gel, which can be used to make konjac vegetarian, such as vegetarian maw, vegetarian kidney flower, vegetarian abalone and vegetarian sea cucumber. The food made by it has the characteristics of low calorie, low fat, high fiber, high viscosity and high swelling, and is welcomed by the market and consumers.

Zhonghai Foods selects high-quality konjac tubers from Yunnan and Indonesia as raw materials for konjac powder. Through advanced processing technology, konjac powder is divided into 6 types: ordinary konjac powder, ordinary konjac powder, ordinary konjac powder, purified konjac powder, purified konjac powder and purified konjac powder. Strict quality management and the accumulation of a wealth of konjac flour in meat products, desserts and vegetarian areas of application solutions, to meet customer demand for konjac flour.