Konjac is a perennial herb of genus Konjac in Araceae. The main component is glucomannan, which is a soluble hemicellulose, with low calorie, low protein, high dietary fiber and other characteristics. lt is also rich in more than a dozen of amino acids and trace elements essential to the human body.

Konjac has excellent properties of gelling, thickening, stabilizing and improving quality, which is irreplaceable by other edible gums. It is widely used in meat sausage, jelly pudding, bionic vegetarian food, ice cream, noodle products, convenience products, pastries, confectionery, canned fish and meat, beverages, edible films and soluble fiber in health foods, and has been applied in various fields such as medicine,cosmetics, chemicals,petroleum and textiles.

Applications
Meat sausage, jelly, vegetarian food, frozen seasoned products, rice and noodle products,meal replacement products,etc.