Konjac is derived from konjac tuber. It is perennial herbs Amorphophallus Araceae and also called elephant-foot yam, elephant yam and leopard palm. It is deep processing product of konjac powder and its main component is konjac glucomannan-KGM. Konjac is of the highest viscosity among all water-soluble edible plant gums.

Properties
Konjac is milky white to light brown, generally white, with a peculiar odor of konjac and a small amount of impurity. With the unique component KGM and its molecular structure, it is of water-solubility, thickening property, gelling property and film forming.
It has synergy effects with other high molecular polysaccharide, which can effectively improve the structure and performance. Konjac and carrageenan have strong synergy effect, which can remarkably enhance the gelling property and elasticity of carrageenan and reduce the bleeding rate of carrageenan; its effect is stronger than locust beam gum and has a good applied value in food industry. Konjac and xanthan gum have obvious synergy effect in solution. The elasticity of the mixed gum increases by several times and it turns jellylike, which is known as xanthan gum and konjac gum molecular synergistic thickening and gelation. The gelation with konjac has incomparable mouthfeel.

Applications
The excellent and unique properties enable konjac to be widely used in food industry and non-food industries. In food industry, konjac and its complex gum are indispensable food additives in the production of ice cream, jelly and soft sweets. The konjac series products are smooth, tasty, exquisite and elastic. Adding some konjac into ice cream at a certain proportion will make the products be fine, lubricant, stable, of some thickness and hardness, and avoid separating sugar crystal out and forming ice crystal. For the gelling property, it can be used as modifying agent in making products that filled with flour and starch, such as hamsausage, to improve the mouthfeel and the extracting rate. The gelatinous candy added some konjac at a certain proportion is of transparent appearance, soft tissue and long storage time and it is difficult to be sand-like. Besides, as thickening agent and stabilizing agent, it is well used in producing drinks and formulated yoghourt.
It can also be used in medicine, chemical, textile, printing, oil drilling, electronics and other industries, such as making tablets or capsules, agricultural degradable film, rubber imitation, adhesives, water-retaining agent, drying agent, artificial leather paper, rubber plate for printing, dyeing and printing paste and softener in post-processing.
Konjac is a natural preservative and can form film easily. The film not only has the selectiveosmosis for O2, CO2 and C2H2, but also can inhabit the germ and mycete growth. It not only can be used to keep fruit and vegetables fresh, but also can be used to keep meat fresh.
In addition, konjac has good health care functions. After konjac is eaten and enters into human alimentary canal, the hydrolase in small intestine transforms it to oligosaccharide. The oligosaccharide has the function of improving the intestinal conditions. Research shows that KGM, as a kind of dietary fiber, can be successfully used to lower the insulin contents, so konjac products can cure diabetes. Besides, konjac can increase the viscosity of materials in stomach, slow down the speed of gastric emptying, prolong gastric residence time of food and make human feel full quickly so as to avoid obesity. It can also eliminate free radical, delay senility, improve immunity and inhibit tumor growth.

Prospects
The konjac food industry is developing rapidly and the edible value of konjac is fully reflected. From centuries ago, konjac has been a natural raw material of food. However, for current technology and consumer demand, it is still a new ingredient in food. The unique structure of KGM makes the applications and the usage amount of konjac in food, medicine, biology and other fields are expanding year by year.

South Fujian Agar Co., Ltd. is an experienced konjac manufacturer in China. Established in 1985, we have accumulated more than 20 years of experience in the production of agar agar and carrageenan, so we know more about this industry and the gelatine, pectin and services we provide adapt better to the market. With rich experience, we will be your best partner and supplier!