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Edible Effects of Konjac

2022-03-18 Page view : 131 views

The carbohydrate and protein content of konjac is higher than that of potato and sweet potato, and it also contains iron, calcium, phosphorus, fat, vitamins A and B, etc., and konjac is one of the few tuber crops rich in glucomannan.


Konjac glucomannan has strong swelling ability, the water absorption is 80-120 times of its own mass, and its aqueous solution has strong cohesion and gelation. Konjac glucomannan also has film-forming, plasticity, structure, excipient, emulsifying and water-retaining properties, so it is widely used as food additives, coating agents, disintegrating agents, suspending agents, emulsifiers and water-retaining agents. It can be made into various health foods, such as konjac noodles, konjac tofu and so on.


Low Energy Ready To Eat Spaghetti Pure Instant Konjac Noodles (the calorie content of konjac flour is only about 45% of that of rice and flour), the digestion and absorption are slow, and it can help obese and diabetic people with large appetite to control their diet, which is Low-sugar health food. The konjac glucomannan is prepared into an aqueous solution or the refined glucomannan powder is mixed into the processing process in a certain proportion, and the food can be preserved. It has no effect on the appearance of the food, and has the effect of increasing the flavor. And because glucomannan itself has many unique health-care functions, it can increase the nutritional value of the preserved material.