How is Konjac Flour (Konjac
Powder) Made?
The Konjac plant can live up to 5 years. However, during its third year
of growth the Konjac root matures and produces its maximum amount of
glucomannan fiber. When the root has fully matured, the root is removed
from the ground, cleaned then peeled. The peeled root is then cut into
slices then dried via means of warm air. The dried chips are then milled
into a powder. To separate the light Konjac starch from the heavy glucomannan
fiber, air blown over the dried powder separates the two carbohydrates.
The glucomannan fiber is then purified using alcohol to remove any additional
starch, alkaloids and other materials. The result is a pure Konjac glucomannan
fiber. This highly purified Konjac fiber has no taste, and can absorb
up to 200 times its weight in water.
