konjac glucomannan


Konjac Chips  |  Konjac  Flour


Konjac (Amorphophallus konjac) also known as konjak, konjaku, konnyaku potato, devil’s tongue, voodoo lily, snake palm, or elephant yam (though this name is also used for A. paeoniifolius), is a plant of the genus Amorphophallus.

Amorphophallus konjac is native to subtropical eastern Asia; from Japan to China, and south to Vietnam and Laos. In other countries such as Indonesia, different (tropical) species of konjac grow.

Konjac gum and konjac glucomannan are both obtained from konjac flour, which is the raw unpurified powder from the tubers of various species of Amorphophallus, including Amorphophallus konjac. Konjac gum is obtained from konjac flour through aqueous extraction, while konjac glucomannan is obtained through ethanol extraction.

Konjac flour (konjac gum) contains 70-90% glucomannan as the m

ain polysaccharide, 8% water, 2% starch, 8% cellulose and 1% ash

Konjac powder is widely used in the food industry to make various kinds of food additives due to its properties of hydrophilicity, thickening, stability, emulsifying, gelatinization and film forming

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