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Your current position:China ChuangLian Edible Gum Website » Colloid » Konjac gum

  • Konjac gum
  • Alias : konjak, konjaku, konnyaku potato
  • Classification :  Plant Gum
  • Pageviews : 342
  • what is  Konjac gum
  • Konjac gum is made from the root of the konjac plant, which is grown in China, Japan, Korea and Taiwan. It is recommended at thickening and gelling agent for a wide variety of food including as a vegan substitute for gelatin

  • Introduction of colloid :
  • Fresh Konjac contains an average of 13% dry matter and 64% of the dry matter is glucomannan. Glucomannan is a type of soluble dietary fiber. Soluble fibers attract water and form a gel, which slows down digestion. It can delay the emptying of your stomach and makes you feel full, which helps in weight control. Slower empting of the stomach may also affect blood sugar levels and have a beneficial effect ion insulin sensitivity, which may help control diabetes. Konjac can also help lower LDL (“bad”) blood cholesterol by interfering with the absorption of dietary cholesterol.

    Nutritional value

    The konjac gum is made from the root of the konjac plant,which cantains 40% glucomannan gum. This polysaccharide makes konjac jelly highly viscous and may be responsible for many of its putative health benefits as used in traditional Chinese medicine, detoxification, tumour-suppression, blood stasis alleviation and phlegm liquefaction.[1]

    Konjac has almost no calories, but is very high in fiber. Thus, it is often used as a diet food.

    The dietary fiber from the corm of Amorphophallus konjac is used as a component of weight loss supplements.[2] Konjac supplementation at modest levels has been shown to promote increased butyric acid through improved bowel flora ecology and increase bowel movements in constipated adults.[3]

    Fruit jelly

    Konjac can also be made into a popular Asian fruit jelly snack, known variously in the United States as lychee cups or konjac candy.

    Vegan seafood alternative

    Konjac corm powder is used as an ingredient in vegan alternative seafood products. It can be incorporated into animal-product-free versions of scallops, fish, prawns (shrimp), crab, etc. For Chinese cooking, thin strands of konjac can be used as substitute for shark fins when preparing an imitation version of the shark fin soup.[4][5]

    Other uses

    Konjac can also be used for facial massage accessories which are currently popular in Korea and gaining popularity in the West. Most commonly this is through the use of a konjac sponge, which is unique in that it can be used on sensitive skin that may become easily irritated with more common exfoliating tools (such as a loofah or washcloth).

  • References:
  • 1. Chua, M; Baldwin, TC; Hocking, TJ; Chan, K (24 March 2010). "Traditional uses and potential health benefits of Amorphophallus konjac K. Koch ex N.E.Br.". Journal of Ethnopharmacology. 128 (2): 268–78. doi:10.1016/j.jep.2010.01.021. PMID 20079822.

    2. "Amorphophallus Konjac & Weight Loss". Calorie-Count.US. Retrieved 2013-07-09.

    3. Chen, HL; Cheng, HC; Wu, WT; Liu, YJ; Liu, SY (February 2008). "Supplementation of konjac glucomannan into a low-fiber Chinese diet promoted bowel movement and improved colonic ecology in constipated adults: a placebo-controlled, diet-controlled trial.". Journal of the American College of Nutrition. 27 (1): 102–8. doi:10.1080/07315724.2008.10719681. PMID 18460488.

    4. Kho, Kian (2015). Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking. New York: Clarkson Potter. p. 278. ISBN 9780385344692.

    5. Kho, Kian. "Banning Shark Fins from Shark Fin Soup". Red Cook. Retrieved 5 September 2016.


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