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.

Konjac Plant
Konjac root
(Konjac corm)