Konjac is a perennial herb that belongs to the Araceae and Amorphophallus. Konjac powder is watersoluble macromolecular polysaccharide-glucomannan (Konjac Glucomannan) extracted from the tuber of konjac.
Konjac glucomannan is composed of mannose and glucose. Their mole ratio is 1.6:1.0. The main chain is connected via β-1, 4 glucosidic bond. Branched chains are connected via β-1, 3 glucosidic bond. On average, each 9-19 sugar residues are combined via one acetyl in the form of ester.
The main ingredient of konjac powder-water-soluble dietary fiber is hailed as the seventh nutriment. It features low calorie, low fat, high fiber, high viscosity and high repletion feeling.
Konjac powder as a potato starch food features high water absorption rate and high viscosity, so it can serve as the drink and diet food for losing weight. As the collaborative gel, konjac powder can improve the jelly strength of carrageenan and improve the water retaining property. It can be widely applied to jelly, pudding and meat products. After alkali modification, konjac powder will form thermal irreversible gel. So, it can be used for making konjac vegetarian foods like vegetarian cattle stomaches, vegetarian kidneys, vegetarian abalones, vegetarian sea cucumbers, etc.
BLG selects premium konjac tubers from Yunnan Province of China and Indonesia as the raw material of konjac powder and has built konjac collection and preliminary processing bases in Indonesia and Yunan Province. With the advanced processing technology, strict quality management and rich experience in providing konjac powder application solutions for customers in meat, dessert and vegetarian food fields, BlG can meet demands of different customers for konjac powder.
