Standard Herbal Extract

Konjac Powder

Key word:Konjac

Date:2020-12-17Source of articles:未知
                                          Product name: Konjac Powder
                                          Botanical Source: Amorphophallus konjac
                                          Part Used: Tuber
                                          Extraction Solvents: Alcohol
                                          Identification: TLC
                                          Assay: Glucomannan Content (60%-90%)
                                          Viscosity(mPa▪s) 6000-36000
Konjac (Latin name: Amorphophallus konjac) is a plant of the genus Amorphophallus, Araceae and a perennial tuber herbal plant. Konjac gum is a high-molecular weight polysaccharides extracted from the tubers of various types of konjacs and its main ingredient is glucomannan (KGM). Konjac gum contains high water-soluble edible fibers, minerals, trace elements and 16 types of amino acids. It is low-energy, low-protein and low-fat.

KGM has characteristic of hydrophilic, thickening, stabilizing, suspending, gelling and film forming, KGM is widely applied in the food industry, for example, meat products, dairy products, candies, jellies and etc. It is used to improve the texture, mouth feel and gelling effects of food products. Konjac gum is also extensively applied in pharmacy, health care, bioengineering, petroleum, textile, tobacco processing and cosmetic industries.

In recent years, the food market trend is moving towards high fiber. Many researches show that glucomannan, as an edible fiber from konjac prevents rising of blood sugar index, is good for the prevention of diabetes. Moreover, it can also inhibit cholesterol absorption, enhance bile acid metabolism and improve digestion. It is recognized in preventing high blood pressure, high blood fat, obesity and diseases of the digestive system. With more study and better understanding of the health benefits that fiber food offered, konjac, as a functional ingredient of foods, is expected to be more common in food industry in the future.
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