Konjac Gum Manufacturer | Konjac Gum Flour

The main source of konjac gum is the konjac plant, which is a natural raw material. Konjac gum does not contain chemicals or additives, making it healthier and more natural. Konjac gum has low-calorie and low-carb properties. It provides almost no calories and is suitable for low-calorie or low-carbohydrate foods. It is odorless and colorless is another advantage. It does not affect the taste or appearance of food or beverages. Konjac gum is rich in dietary fiber, which helps promote intestinal health, lower cholesterol levels, and maintain a feeling of fullness, making it a widely used ingredient in health foods and dietary supplements.

As a natural thickener, it is commonly used in foods, including sauces, condiments, pastries, frozen foods and pastries. Konjac gum can quickly absorb water and form a gel, thereby improving the texture and consistency of the product and increasing the smoothness of the mouthfeel. It remains stable at low temperatures and is suitable for frozen and refrigerated foods. It is also commonly used in dairy products, beverages and jams to improve their consistency and texture. Due to its low calorie, odorless and colorless characteristics, konjac gum is also widely used in low-calorie or low-sugar foods, meeting the needs of modern consumers for health and deliciousness.

The preparation method of konjac gum involves the following steps:

Harvesting and cleaning konjac rhizomes: Harvest konjac rhizomes and clean them thoroughly to remove soil and impurities.

Cutting and Grating: The cleaned rhizomes are cut into small pieces and then grated into a pulp.

Mixing and Steeping: The ground konjac rhizome pulp is mixed with water and soaked for a period of time to separate out the glucose and mannan.

Precipitation and separation: Glucose and mannan are separated by precipitation and separation. Mannan is the main component of konjac gum.

Drying and Crushing: Konjac gum obtained from mannan is dried and crushed into powder for use in food and other products.

Packaging and Distribution: Finally, konjac gum powder is packaged and distributed to food processors and manufacturers for use in a variety of food products and commodities.

The preparation process of konjac gum focuses on hygiene and quality control to ensure the safety and usability of the final product.

Konjac gum is a natural thickener, mainly extracted from the konjac plant. Compared with synthetic thickeners, it is more natural and healthier. It does not contain chemicals or additives. In terms of thickening effect, only a small amount of konjac gum is needed. It can increase the viscosity of food and reduce costs during the production process. Konjac gum is virtually odorless and colorless and does not affect the flavor or appearance of foods, making it ideal for use in a variety of food preparations. Konjac gum is rich in dietary fiber and helps promote intestinal health and weight control, making it uniquely advantageous in health foods and dietary supplements.