Konjac Gum

Konjac (Latin name: Amorphophallus konjac) is a plant of the genus Amorphophallus, Araceae and a perennial tuber herbal plant. The konjac gum is a high-molecular jelly amylose extracted from the tubers of various types of konjacs. Its main ingredient is glucomannan (KGM). Konjac gum contains rich water-soluble edible fibers, microelements and 16 amino acids and is low-heat, low-protein and low-fat.

The picture is Konjac production base.

Our Products&Application

Konjac is derived from plants and is usually used in food products such as vegetarian and meat substitutes, dairy products, beverages, noodles, jellies, puddings, desserts, and meat products. Because of its thickening, gelling, water-holding and water-retaining property, it can prevent the loss of juice in meat products, make the meat texture firm, and extend the shelf life; in jelly products it can for elastic texture when combine with Carrageenan; Konjac products include konjac gum and konjac flour (with different transparency and purity).

Types：

1.MJ Konjac fine flour series

2.HW Konjac superfine flour series

3. HJ Konjac gum Series

4. Low viscosity Konjac gum superfine flour Series

The picture is one of GreenFresh's HW konjac superfine flour series.