A301 International Enterprice Center, No. 188, Hua, Changsha
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Konjac Flour
Active Ingredient:
Glucomannan
Specification: *0%
Test Method: UV-VIS
Konjac Flour *0%
Glucomannan
Depending the species, dried
crude konjac flour contains about ****0% Glucomannan as the main
polysaccharide, ****0% starch, **5% fibre, ***4% crude protein,
**5% reduce sugars and 3.**5.3% ash, it is low in vitamins and fat.
Crude konjac flour is cream to light tan in colour with typical
fishy odours .
Konjac flour is obtained from
the tubers (roots) of various species of Amorphophallus, a plant
that belongs to the family of the Araceae and originally from South
East Asia. It is a source of water soluble fibre and has been
consumed for more than 2,**0 years in China and Japan as part of a
healthy diet and important oriental dishes. Konjac is called JU RUO
(pronounced in Chinese) by the Chinese people, and called KONNYAKU
by the Japanese in accordance with the Chinese pronunciation for JU
RUO
