The working principle of konjac in konjac gum

Konjac gum is used in direct edible food or health care products. The gum is a product extracted by biotechnology and cannot be produced by small workshops. The high-purity gum has a glucomannan content of more than 85-95%, is white, odorless, non-toxic, dissolves quickly, has high transparency, and has high viscosity.

1. As a soluble dietary fiber, KGM can form a protective layer around food, thereby preventing digestive enzymes from reacting with food.

2. KGM can absorb water and swell (80-100 times) in the air, which can suppress appetite, produce a sense of fullness, and reduce food intake.

3. KGM can delay and prevent the absorption of nutrients such as cholesterol and monosaccharides, thereby reducing the synthesis of fat and acid in the body.

4. KGM has the function of moisturizing the intestines and laxative, which can increase the amount of defecation, so it has the effect of intestinal cleansing.

Konjac gum is used in direct edible food or health care products. The gum is a product extracted by biotechnology and cannot be produced by small workshops. The high-purity gum has a glucomannan content of more than 85-95%, is white, odorless, non-toxic, dissolves quickly, has high transparency, and has high viscosity.

Chengdu Root, as a 20-year-old konjac gum manufacturer, can produce high-purity, high-viscosity, high-transparency, sulfur-free konjac gum and konjac flour products for both export and domestic sales. Welcome to contact us and send samples for testing.