Product/Service

Konjac flour / glucomannan

Source: Fiber Tech Company Ltd.
As a soluble fiber, konjac has been shown in clinical studies to act beneficially on blood sugar, cholesterol and other risk factors associated with heart disease.
Origin and Structure

Konjac flour is obtained from the tubers of the Amorphophallus species, which grows mainly in China and Japan. The primary component is glucomannan, a soluble fiber consisting of glucose and mannose subunits.

Health Benefits

As a soluble fiber, konjac has been shown in clinical studies to act beneficially on blood sugar, cholesterol and other risk factors associated with heart disease. In addition, konjac flour has a high water holding capacity which may provide a feeling of satiety and aid in weight loss.

Properties

Konjac flour is bland and odorless. It is dispersible in both hot and cold water, and forms a highly viscous solution at low use levels. Solubility increases with heat and mechanical agitation. Konjac can form reversible gels, and with the addition of mild alkali, heat stable gels are formed. Konjac flour is also synergistic with kappa carrageenan, locust bean gum and xanthan gum.

Applications

Gelling agent, thickener, film former, emulsifier, stabilizer and soluble fiber source.

Particle sizes available

Currently, the three most popular particle sizes are 40-80 mesh, 100-250 mesh and <250 mesh. However, we are able to cater to your required specifications.

Regulatory Status

FDA approval as GRAS in the United States Approved by the EU # L295127, E-425 A traditional food in China, Japan and South East Asia

Fiber Tech Company Ltd., 9005 Leslie Street Unit 202, Richmond Hill, ON L4B 1G7. Tel: 905-889-6680; Fax: 905-889-2279.