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.
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.
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.
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.
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.