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.