Natural Konjaku Flour for Vegan and Paleo Diets

• Customization: Available
• CAS No.: 37200-17-2
• Certification: ISO
• Model NO.: NBHH
• Packaging Material: Paper
• Storage Method: Normal
• Shelf Life: >12 Months
• Application: Drinks, Flour Products, Jelly/Ice Cream
• Application Areas: Food Additive
• Appearance: White Powder
• Keyword: Konjac Gum Powder
• Storage: Cool Dry Place
• Transport Package: 25kg CTN
• Specification: 25KG
• Trademark: NBHH
• Origin: China
• Production Capacity: 300 Tons Per Month

Product Description

Konjaku flour (also known as konjac flour) is a dietary fiber-rich powder derived from the konjac root (Amorphophallus konjac), a plant native to Asia. It is commonly used as a thickener, gelling agent, and dietary supplement due to its high glucomannan content, a type of soluble fiber known for its health benefits.

 

Key Features of Konjaku Flour

Rich in Glucomannan - A powerful soluble fiber that absorbs water and expands in the stomach, promoting satiety.
Low in Calories & Carbs - Popular in weight-loss diets, including keto and low-carb plans.
Gluten-Free & Vegan - Ideal for gluten-free baking and plant-based diets.
Used as a Thickener & Gel Agent - Often used in making shirataki noodles, jellies, and sauces.
Supports Digestive Health - Acts as a prebiotic, promoting gut health.

 

Common Uses of Konjaku Flour

1. Weight Management - Expands in the stomach, reducing appetite and calorie intake.

2. Blood Sugar Control - Helps slow glucose absorption, beneficial for diabetics.

3. Thickening Agent - Used in soups, sauces, and gravies as a natural thickener.

4. Noodles & Rice Substitute - Main ingredient in shirataki noodles (zero-calorie noodles).

5. Baking - Can be used in gluten-free baking to improve texture.

6. Jelly & Desserts - Used in Asian konjac jelly snacks and vegan gelatin replacements.