Konjac Applications in Noodles and Rice Alternatives
Konjac powder and konjac gum are key ingredients in the production of low-calorie, plant-based alternatives like konjac noodles (also known as shirataki noodles) and konjac rice. These products are especially popular in Southeast Asia, where demand is growing for halal-certified, superfood-inspired, and digestive-friendly functional foods.
Rich in glucomannan, konjac provides a natural fiber source that supports weight management, satiety, and blood sugar control, making it ideal for vegan, diabetic-friendly, and clean-label product lines. With their chewy texture, neutral taste, and easy preparation, konjac noodles and rice offer a healthier alternative to traditional starch-based staples.
| Standard 标准 | SAFE-KG30 | SAFE-KG35 | SAFE-KG40 | SAFE-KG45 | SAFE-KG40G |
|---|---|---|---|---|---|
| Mesh 目 | 120 | 120 | 120 | 120 | 120 |
| Glucomannan 葡甘露聚糖(%) | ≥85 | ≥85 | ≥90 | ≥90 | ≥90 |
| Viscosity 粘度(mPa.s) | ≥30000 | ≥35000 | ≥40000 | ≥45000 | ≥40000 High transpareney 高透明度 |
| Transparency透明度(%) | ≥60 | ≥60 | ≥60 | ≥60 | ≥75 |
| Loss on drying 水分(%) | < 10 | < 10 | < 10 | <10 | <10 |
| Ash 灰分(%) | ≥3 | ≥3 | ≥3 | ≥3 | S3 |
| Lead 铅(Pb mg/kg) | ≤0.8 | ≤0.8 | ≤0.8 | ≤0.8 | ≤0.8 |
| Arsenic 砷(As mg/kg) | ≤3.0 | ≤3.0 | ≤3.0 | ≤3.0 | ≤3.0 |
| SO2二氧化硫(g/kg) | <0.9 | <0.9 | <0.9 | <0.9 | <0.9 |
| pH 酸碱度 | 5.0-7.0 | 5.0-7.0 | 5.0-7.0 | 5.0-7.0 | 5.0-7.0 |
| Odour 气味 | having the konjac own odour 有魔芋固有的气味 | ||||
