Konjac flour is riped from the tubers of varied species of Amorphophallus.It is a soluble dietary fiber that’s almost like cellulose in structure and performance.
konjac flour contains primarily of hydrocolloidal carbohydrate, and glucomannan. Glucomannan consists of the glucose and the mannose subunits: and inked with B1 ,and 4 linkage at molar magnitude relation of i .O:1 .6. It’s a rather branched carbohydrate having a relative molecular mass of two hundred thousand to two million daltons. Acetyl radical teams on glucomannan backbone generally contribute to the solubility properties & situated, on and average, every nine to nineteen sugar units. All processes look alike and end with a powder that’s riche in konjac fiber and stands the specification enlisted in the Food and Chemicals Codex
The Food Chemicals Codex enlists konjac flour in the U. S. as a thickener gelling agent, film former, emulsifier and stabilizer. Forward that the konjac flour will replace all the uses of the cellulose and changed cellulose or gelatin. The worse case estimate of konjac flour consumption being food ingredient in the finished foods will be I .2 g per person per day. However, as a result of this, the use of the konjac flour is limited on human beings and wouldn’t substitute for uses of the cellulose and the gelatin, good estimate will be konjac flour will substitute for 1/3 of uses and, will be consumed at level of around 0.4 g/person/day.
The Konjac plant will live up to five years. However, throughout third year of the growth Konjac root matures & produces highest quantity of the konjac fiber. Once the tuber has absolutely matured, it is dug from earth, rinse then peel. The raw root is then chopped into slices then dried through the means of heated or warm air. The dried chips then processed into a powder. To separate the light Konjac starch in the hard glucomannan fiber, and air is blown on dried powder separates 2 carbohydrates. This glucomannan fiber is then refined with alcohol to get rid of any extra starch, alkaloids and alternative materials. The result’s a pure Konjac glucomannan fiber. This extremely refined Konjac fiber has no taste, and might absorb up to two hundred times its weight in water.
In conclusion for us to finally get the konjac powder, many processes must be crossed. This can be useful to those who want to do theirs themselves, but for this to happen you must go to china or japan or Southeast Asia in general.