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Konjac fine powder, also known as konjac flour or konjac mannan, is an extract of konjac. Konjac is beneficial alkaline food, for people who eat too much animal acidic food, with eating food made of konjac, you can achieve the acid-base balance of food, beneficial to human health.
Konjac is a tuber flat round, like a large water chestnut, very nutritious, containing a variety of vitamins and potassium, phosphorus, selenium and other mineral elements, but also contains human needs of konjac polysaccharide, and has a low-calorie, low-fat and high-fibre characteristics.
Mainly produced in the eastern hemisphere tropical, subtropical, China is one of the places of origin, Sichuan, Hubei, Yunnan, Guizhou, Shaanxi, Guangdong, Guangxi, Taiwan and other provinces and mountains are distributed.
Konjac food is not only tasty, pleasant taste, but also weight loss and fitness, treatment of disease and anti-cancer effects, and is known as "magic food", "magic food", "health food". etc.
Uses and functions of Konjac.
1, activate blood stasis konjac is pungent and warm in nature, has the effect of promoting blood flow, preventing stasis. Konjac contains mucin can reduce the accumulation of cholesterol in the body, preventing atherosclerosis and prevention of cardiovascular diseases.
2, anti-cancer swelling konjac has an interfering effect on cancer cell metabolism, drug sensitivity test proved that it is sensitive to pancreatic cancer, colon cancer cells, can dissolve phlegm and soften the hardness, dispel swelling and detoxification, the main treatment of lumps, phlegm nuclei, scrofula and other diseases, can prevent and control cancer.
3, laxative, reduce the absorption of fat konjac fibre can promote gastrointestinal motility, laxative, prevent constipation and reduce intestinal fat absorption, is conducive to the treatment of intestinal diseases, and can reduce the accumulation of cholesterol in the body, on the prevention and treatment of hypertension, coronary arteriosclerosis has important significance.
4, hunger weight loss konjac is a low-calorie food, which contains glucomannan will absorb water to expand, can increase to the original volume of 30 to 100 times, and thus after eating a sense of satiety, can be used for the treatment of diabetes, but also the ideal weight loss food.
Characteristic of Konjac.
White or cream to light brownish yellow powder. Can be dispersed in hot or cold water with pH 4.0~7.0 and form high viscosity solution. Heating and mechanical stirring can increase the solubility.
If a medium amount of alkali is added to the solution, it can form a heat-stable gel that does not melt even when strongly heated. Light yellow to brown powder. Basically odourless and tasteless.
Its aqueous solution has strong trailing (drawing) phenomenon and high consistency. Has a certain decomposition ability to fibrous substances. Soluble in water, insoluble in ethanol and grease. The main components are polysaccharides.
Health Benefits of Konjac powder.
Weight Management Support: Konjac enhances satiety by absorbing water and expanding in the stomach, thus helping to reduce overall food intake. Studies have shown that it can prolong gastric emptying time and increase the time food stays in the stomach, thereby contributing to sustainable weight management.
Glycemic Regulation: Konjac has a low glycemic index, which helps stabilize blood sugar levels, making it particularly beneficial for people with diabetes or insulin resistance.
Cardiovascular Health: Studies have shown that Konjac can lower LDL (“bad”) cholesterol, improve overall blood lipid levels, thereby maintaining heart health and potentially reducing cardiovascular disease risk factors.
Digestive Health: As a prebiotic fiber, konjac nourishes beneficial gut bacteria and promotes regular bowel movements. Emerging research suggests that konjac may offer a new treatment option for conditions such as irritable bowel syndrome.
Anti-inflammatory Properties: Recent studies have highlighted the anti-inflammatory and immunomodulatory effects of konjac, making it a potential treatment for inflammatory bowel disease and other chronic inflammatory diseases.
For those new to konjac, several approaches can help integrate this beneficial ingredient:
Start with Shirataki: Replace traditional pasta with shirataki noodles in your favorite recipes for a low-carb alternative that absorbs flavors well.
Explore Konjac Rice: Use konjac rice as a substitute in grain-based dishes for reduced calories and increased fiber content.
Try Konjac Supplements: Consider glucomannan supplements (with adequate water) before meals to promote satiety and support weight management goals.
Experiment with Konjac Flour: In baking, replace a portion of traditional flour with konjac powder to increase fiber content while maintaining texture
Konjac glucomannan is a water-soluble dietary fiber extracted from the root of the Amorphophallus konjac plant. It's a polysaccharide consisting of D-mannose and D-glucose units that forms highly viscous solutions when mixed with water. In the European Union, it's approved as food additives E 425 i (konjac gum) and E 425 ii (konjac glucomannan).
Konjac promotes weight management primarily through its ability to absorb water and expand in the stomach, creating a feeling of fullness that can reduce overall calorie intake. Research indicates it prolongs gastric emptying and increases food transit time, contributing to sustainable weight management efforts. Additionally, its low calorie content (approximately 3% of the calories found in rice or pasta) makes it an excellent substitute for higher-calorie carbohydrates.
When used properly with adequate water, konjac is generally safe for most people. However, potential side effects may include mild gastrointestinal discomfort, especially when first introducing it to your diet. The most serious risk—though rare with proper use—is intestinal blockage if konjac supplements are taken without sufficient water. People with swallowing difficulties or gastrointestinal obstructions should consult a healthcare provider before using konjac products.
Unlike gelatin (derived from animal sources) or agar (from seaweed), konjac is plant-based, making it suitable for vegan and vegetarian diets. Technologically, konjac-based binders can withstand a broader temperature range (-20°C to 121°C) while maintaining texture and shape compared to agar and gelatin. Konjac also forms gels at room temperature without requiring refrigeration.
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