Hubei Yizhi Biotechnology Company

Konjac Amorphophallus konjaku, konnyaku potato, devil's tongue, voodoo lily, snake palm, elephant yam (paeoniifolius) konnyaku shirataki

Konjac Amorphophallus konjac, konjac potato, devil's tongue, voodoo lily, snake palm, elephant yam (paeoniifolius) shirataki konjac

Amorphophallus konjac glucomannan is a kind of food ingredient, food additive and nutritional supplement with clean liable. It is organic, green, natural. We are the professional manufacturer for konjac gum.

Konjac gum, also termed as or Konjac glucomannan(KGM), is a dietary fiber which is based on konjac flour being obtained from the tuber of Amorphophallus konjac by means of drying and milling.  Through further extraction and drying steps konjac flour can be processed until konjac glucomannan is obtained. It is a polysaccharid constisting of the monosaccharides glucose and mannose. It is 100% plant source green and health.Here are some highlights as follows: 1.Treatment of constipation 2. Cholesterol and other lipids 3. Type 2 diabetes 4. Weight loss Konjac flour is soluble in cold water and forms highly viscous solutions. Therefore, konjac flour is used as a thickening agent in soups, sauces, and dressings. As a gelling agent, konjac flour is also used to bind water in meat and vegetarian analogs. The gelling property of konjac flour also allows it to be functional as a fat replacer in many types of processed foods. Additionally, konjac flour is an excellent film former, perfect for batters and breadings.

Our company's status in the industry as below: The only "Famous Brand" enterprise in konjac industry. The only one who built a complete konjac production chain. Productivity: 12,000 tons per year. Member of the Council of the Chinese Konjac Association. Corporation Chief Designer 《Konjac Powder》《Konjac Dietary Fiber》 Yizhi owns 47 patents, including 17 patents for key technical inventions. Certificates ISO, HACCP, HALAL, KOSHER, BRC, FDA, etc.

Konjac gum, also called konjac glucomannan (KGM), is a dietary fiber based on konjac flour obtained from the Amorphophallus konjac tuber by drying and grinding. By further extraction and drying steps, the konjac flour can be processed to obtain konjac glucomannan. It is a polysaccharide composed of the monosaccharides glucose and mannose. It is a 100% vegetable source of greenery and health. Here are some highlights: 1. Treating constipation 2. Cholesterol and other lipids 3. Type 2 diabetes 4. Weight loss Konjac flour is soluble in cold water and forms very viscous solutions. Therefore, konjac flour is used as a thickening agent in soups, sauces and dressings. As a gelling agent, konjac flour is also used to bind water in meat and vegetarian counterparts. The gelling properties of konjac flour also allow it to be used as a fat substitute in many types of processed foods. In addition, konjac flour is an excellent film former, ideal for batters and breadings.