Konjac Flour

Quantity Order:

Origin:

China

Payment Method:

Telegraphic Transfer (T/T)

Quantity:

4tons/month

Pack. & Delivery:

25kg/drumor1kg/bag

Konjac Flour

Active Ingredient: Glucomannan
Specification: 90%
Test Method: UV-VIS

Konjac Flour 90% Glucomannan

Depending the species, dried crude konjac flour contains about 49-60% Glucomannan as the main polysaccharide, 10-30% starch, 2-5% fibre, 5-14% crude protein, 3-5% reduce sugars and 3.4-5.3% 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, 000 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
tina@ organic-herb.com

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