Konjac seems to be a very common food, but the consumer market potential of konjac at domestic and overseas is very huge, and consumers also call it "magic food". So why can konjac have such a large market?

First of all, konjac has the "three lows" characteristics of low-calorie, low-fat and low-sugar. Secondly, the main component of konjac-- glucomannan is a high-quality soluble dietary fiber, which has been proven to have various effects such as weight loss and blood lipid regulation. In view of the excellent efficacy of konjac, it is deeply favored by consumers. In addition, due to its unique structure and physical and chemical properties, it can also be used as a thickener, stabilizer, gelling agent, etc., so it has a wide range of application prospects in the food industry.

The Main Effects of Konjac (Glucomannan):

(1) Lose weight. Studies have found that konjac glucomannan can effectively inhibit obesity in mice induced by a high-fat diet. This may be because konjac glucomannan contains very low calories and has a filling effect after the stomach is swelled, which can increase satiety, reduce intake and absorbed calories, so as to achieve the effect of natural weight loss

(2) Laxative. Studies by Zhang Maoyu and others have shown that the consumption of konjac in constipation can increase the daily wet weight of feces (1 g of konjac powder can increase weight approximately 11.4g) and fecal water content, shorten the time of food in the intestines and the average defecation time, and increase bifidus Number of bacilli

(3) Regulate blood cholesterol. Researchers found that the serum total cholesterol, serum triglycerides, and low-density lipoprotein cholesterol levels of mice fed with a lipid-lowering prescription containing konjac, gynostemma, and lotus leaves as the main components were significantly reduced, showing a dose-effect relationship

(4) Assist in lowering blood sugar. By giving konjac glucomannan to mice with type II diabetes, it was found that konjac glucomannan can significantly reduce the blood sugar level of the mice. This may be because the gel formed by konjac glucomannan can increase the viscosity of the digestion, slow down the absorption rate of food in the small intestine, and thereby reduce postprandial blood sugar and insulin surge

(5) Others: enhance immunity, promote lead discharge, etc.

The Applications of Konjac in Food

(1) In cooked meat products. Konjac glucomannan is a natural polymer polysaccharide, which has good emulsification, water retention and gel properties. It is often used as a fat substitute in meat products and can be effective Improve the texture of meat and reduce the fat content in meat products. Adding an appropriate amount of konjac glucomannan to meat products such as sausages, ham sausages, meatballs, etc.can play a role in thickening, improving taste, reducing fat, and improving water retention

(2) In starch products. As a common hydrophilic colloid, konjac glucomannan is also a source of high-quality dietary fiber. Konjac tofu, konjac vermicelli, and konjac flakes are all relatively mature applications. Low-calorie, high-fiber characteristics, high popularity

(3) In gel products. Konjac glucomannan is a soluble plant fiber with low heat and good gelling properties. Therefore, it can be used to develop konjac gel foods, such as jelly, pudding, etc.

(4) In dairy products. CMC, xanthan gum, guar gum, agar, sodium alginate, etc. are generally used as thickeners for yogurt. Studies have found that a certain amount of konjac glucomannan is added to yogurt , It can not only enhance the viscosity of yogurt and keep the stability of yogurt, but also strengthen the flavor of yogurt and further improve its health care function

(5) Others: stabilizers for wine and fruit juices, and preservatives for vegetable and fruit coatings, etc.

Main Products of Konjac from Kingherbs:

Konjac glycan/Konjac extract/konjac glucomannan.