Konjac is a perennial herbaceous plant of the genus Konjac in the family Tennessee, which belongs to the potato and taro crops in cultivation. Konjac was planted more than 3000 years ago. Mainly grows at an altitude of 400 meters ~ 1500 meters in the mountainous areas, konjac prefer warm and humid, the appropriate temperature for 20 ° C ~ 30 ° C. Konjac contains glucan, starch, protein, a variety of vitamins and potassium, phosphorus, selenium and other trace elements, the economic value of the composition is glucan. Konjac is a plant in nature can be extracted in large quantities of soluble dietary fiber, the purity of dietary fiber can reach more than 95%.
The main component of konjac flour is glucomannan (KGM), whose chemical structure is a high molecular heteropolysaccharide polymerized into the main chain by the molecular ratio of about 15:23 D-glucose and D-mannose residues through the β-1,4 glycosidic bond, with a molecular weight of 200,000 to 2 million Daltons.
Konjac gum is a natural high-purity hydrophilic colloid made from the tubers of Amorophophallus Konjac, a perennial herbaceous plant of the Araceae family. Its main component is glucomannan(KGM) with high purity of more than 85% on dry basis. White in color, fine in particle size, high viscosity and with no special smell of konjac, stable when dissolved in the water.Konjac Gum has the strongest viscosity among the plant -based water -soluble gelling agent. Fine particle size, fast solubility, high expand capability of 100 times of its weight, stable and nearly odorless. It is a low-calorie, low-protein, high-dietary fiber food, and is rich in more than a dozen amino acids and trace elements required by the human body. It has fine and uniform particles, high viscosity, strong stability, and no odor. It also has a variety of physical and chemical properties such as water solubility, thickening, stability, suspension, gelation, film formation, and bonding, so it is a natural health food and an ideal food raw material.
The Function of Konjac Powder
1. Reduce blood lipids
The glucomannan in konjac gum can inhibit cholesterol absorption, thereby reducing blood lipid levels.
2. Reduce blood sugar
The dietary fiber in konjac gum can delay the digestion and absorption of carbohydrates, helping to stabilize blood sugar.
3. Reduce fat
Konjac gum is rich in non-starch polysaccharides, has a low calorie value, and can increase satiety, thereby reducing food intake.
4. Promote digestion
The dietary fiber in konjac gum can promote intestinal peristalsis and improve constipation.
5. Enhance immunity
The alkaloids and various trace elements in konjac gum can stimulate the body to produce interferon and improve the body's disease resistance.
The Application of Konjac Powder
Konjac flour is food with clean label properties
Konjac gum annual up to 40,000 MPA.S, water absorption times up to 40-100 times
Konjac flour has excellent hydration, even in ice water performance will not be significantly reduced
Konjac powder belongs to non-ionic colloid, compared with ionic colloid various ions have less influence on it.
Konjac flour can form a unique toughness of the heat irreversible gel
Konjac flour can also be formed with carrageenan, xanthan gum and other thermally reversible gel
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