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    Konjac

    KONJAC GUM/FLOUR

    Konjac is derived from plants and is usually used in food products such as vegetarian and meat substitutes, dairy products, beverages, noodles, jellies, puddings, desserts, and meat products.

    Konjac Gum

    Konjac (Latin name: Amorphophallus konjac) is a plant of the genus Amorphophallus, Araceae and a perennial tuber herbal plant. The konjac gum?is a high-molecular jelly amylose extracted from the tubers of various types of konjacs. Its main ingredient is glucomannan (KGM). Konjac gum?contains rich water-soluble edible fibers, microelements and 16 amino acids and is low-heat, low-protein and low-fat.

    konjac production base

    The picture is Konjac production base.


    Our Products&Application

    Konjac is derived from plants and is usually used in food products such as vegetarian and meat substitutes, dairy products, beverages, noodles, jellies, puddings, desserts, and meat products. Because of its thickening, gelling, water-holding and water-retaining property, it can prevent the loss of juice in meat products, make the meat texture firm, and extend the shelf life; in jelly products it can for elastic texture when combine with Carrageenan; Konjac products include konjac gum and konjac flour (with different transparency and purity).


    Konjac Application


    Types:

    1.MJ Konjac fine?flour?series

    2.HW Konjac?superfine flour?series

    3. HJ Konjac?gum?Series

    4.?Low viscosity Konjac gum?superfine flour Series


    HW konjac superfine flour

    The picture is one of GreenFresh's HW konjac superfine flour series.





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    Related Products
    KONJAC GUM/FLOUR
    Konjac is derived from plants and is usually used in food products such as vegetarian and meat substitutes, dairy products, beverages, noodles, jellies, puddings, desserts, and meat products.
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    (hora del Este) Estamos disponibles 6 días a la semana

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