Research achievements of konjac hydrogel
The company's scientific researchers have 3 technical advantages in high viscosity, high stability and ultra-low sulfur. The developed high-quality konjac products are widely used in all aspects of the food industry.
High viscosity
Up to 40000 MPa
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
Long term water-soluble viscosity reaches 90%
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 sulfur content has decreased to nearly 0
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.
Upper limit of konjac solution: In the supplying market, most konjac products specify minimum aqueous viscosity as of specification. but unable to state an upper limit. We have managed to produce our items within a viscosity range, so as to bear both lower and upper limit.
In the field of personal health, it is understandable that high viscosity of konjac glucomannan is effective in reducing GI of incorporated foodstuff. We possess know-how to produce sugar free candies or fruit-gums for achieving weight management and diabetes control, also water soluble dietary fiber capsules, as well as delaying (or even preventing) hangover for alcoholic consumers. Such know-how is available for "Corporate Joint-venture". We would be glad to manufacture in our facilities on your behaves.
Konjac research as the core task of enterprises
Since its establishment, Junxing Group has always believed that konjac has made significant contributions to the health of the nation, the food industry, and economic development
Therefore, we regard konjac research as the most core task of our enterprise
03
02
01
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.
At present, it has been discovered that it is the only plant in nature that can extract a large amount of grape, sugar, and corn. Glucosamine is a high-quality soluble plant polysaccharide dietary fiber.
Scientific Research
At present, there are more than 10 types of hydrocolloids, such as xanthan, carrageenan (κ, ι, λ type), gum arabic, guar gum, alginic acid, konjac etc. commonly applied in food industries. Molecular structure of each one is different, so that the viscosity and gelling properties are different. Over the past years, our research team has worked continuously to focus on the purity and viscosity of konjac and successfully produced ultra-high viscosity close to 40,000 mPa.s. Such properties of high viscosity would affect corresponding gellation. Thus addition of merely very low dosages to foods, would replace some other hydrocolloids for displaying different function at role. For example, the concept can be applied in developing a gluten replacement.