You May Also Be Interested In:
Information on Konjac
Konjac glucomannan (KGM) is a water-soluble dietary fiber derived from the root of the
Konjac plant. Konjac foods, made from Konjac Glucomannan, are traditional Chinese foods
with a history spanning over two thousand years. Referred to as Moyu or Juruo in China, and
Konnyaku or Shirataki in Japan, Konjac foods are a popular health food in the Asian
are naturally water soluble fiber with no fat, sugar, starch, or protein.
contain zero net carbohydrates and zero calories.
are wheat and gluten free.
are translucent and gelatinous, with no flavor of their own - they easily absorb the
dominant flavors of any soup or dish.
are instant and come in a variety of styles and shapes - you can simply toss salsa
with Konjac instant pasta for a quick meal.
can be stored in the room temperature for about one year.
How is Konjac Glucomannan unique from other soluble fiber?
Konjac Glucomannan is the most viscosity soluble fiber in nature - it forms an extremely
Konjac Glucomannan has the highest molecular weight of any dietary fiber known to science -
molecular weight is between 200,000-2,000,000 Daltons.
Konjac Glucomannan has the highest water holding capacity of any soluble fiber - up to 100
times its own water weight.
Konjac Glucomannan can form either a reversible or a thermo-non-reversible gel.
Here is COA of our Konjak Gum
Appearance White powder
Viscosity(1% Solution) >32000-35000 mpas
PH level of 1% 7
Moisture <10.5 %
Lead mg/kg <1 mg/kg
As <0.5 mg/kg
Free SO2 g/kg <0.3 g/kg
TPO /g <1000 /g