Konjac (Amorophophallus Konjac) genus Araceae perennial herb, in our Southwest and Midwest has a long history of cultivation. The main ingredient is glucomannan konjac, is a capable, low-protein, high dietary fiber foods low heat, and rich in a dozen amino acids and trace elements needed by the body, as a functional food, high blood pressure, obesity, diabetes, constipation have a certain effect, you can detoxify the body of toxins and waste, prevention of colon cancer. Also has a water-soluble, thickening, stabilizing, suspension, gel, film, adhesive, and other physical and chemical characteristics, it is a natural health food and food additives is desirable. Currently our konjac documented 19 species, mainly white Amorphophallus konjac and two flower is exploitation.
Konjac use as food and food additives very wide:
As a thickener and stabilizer can be added to jellies, jams, fruit juices, vegetable juices, ice cream, ice cream and other cold drinks, solid drinks, soup seasoning powder and flour;
As the binder can be added to pasta, noodle, twisted leather, meatballs, ham, bread and pastries toenhance muscle strength and keep fresh state;
As a gelling agent can be added to a variety of candy, obstinacy and crystal sugar, it can also be used to make bionic food.