Coporate Structure MORE
ABOUT US 关于骏兴
Junxing Food Technoloty Enterprise Co., Ltd. is a modern company focusing on the research and development of konjac industry, with headquarter locating in Hong Kong. In addition to the group's role as investment and holding, the company has set up an overseas market department to carry out overseas marketing and related customer service.
In 2018, the company established Junxing Guangdong Agricultural Technology Co., Ltd. in Lechang City, Guangdong Province. We have committed in producing high-quality konjac hydrocolloids, which provides natural konjac hydrocolloids and dietary fiber derivative products for global users. An independent research and development laboratory was set up. We have since developed technology to produce high viscosity, ultra-low sulfur and high stability konjac hydrocolloids. A strict product quality assurance system is established with standardized up-to-date production requirement.
In order to ensure the safety of raw materials for our konjac items, the shareholders of the company have also set up Shaoguan Junhai Agricultural Technology Co., Ltd. in Shaoguan of Guangdong Province. An area of sizable konjac plantation base is engaged to ensure product quality and supply chain stability of our production.
Junxing Group Companies
Hong Kong - Junxing Food Technology Enterprises Ltd.
Lechang Guangdong - Junxing Guangdong Agricultural Technology Co. Ltd.
Shaoguan Guangdong - Shaoguan Junhai Agriculture Research Ltd
Junxing Scientific Research MORE
What is konjac
Core of our operation lies in science and technology. We have gathered a team of professionals, who have been engaged in scientific research of food ingredients especially hydrocolloids with focus in konjac including plantation, extraction, purification and application.
Konjac gum is one of the most precious stabilizers in food industries. The improvement and optimization of the main ingredient polyglucomanan, can be widely and easily used in various foods in enhancing edible quality. Our application study would aim to meet the practical requirements of customers in the market of food industry. On the other hand, the company still insists on improving konjac cultivation improving quality of next generation.
High viscosity
by patented technology purification process , unit aqueous viscosity of 1% our natural konjac can reach 40,000 mPa.s, which may be the highest viscosity plant edible plant extract on earth.
High stability
Stability is improved by removing much more impurities. The viscosity stability of the aqueous solution may reach more than 90% in 36 hours.
Low sulfur technology
The national standard stipulates that the sulfur dioxide residue of konjac flour is < 0.9g/kg. However, ours is reduced to less than 0.1g/kg.