Konjac Compound Flour
Konjac Compound Flour is konjac glucomannan blended with one or more functional ingredients such as carrageenan, xanthan gum, modified starch, calcium hydroxide, or dietary fibre. The blend is designed for a specific finished application and reaches the buyer as a single-bag premix.
Compounding moves complexity out of the food plant. Instead of metering several gums and minor ingredients into a recipe, the formulator adds a single percentage of the compound flour.
We source bulk Konjac Compound Flour from top China manufacturers for our partners. The manufacturer is in Hubei. A smaller requirement can ship in a combined container with other ingredients.
Please send the grade you need, the volume and your destination port, and we will come back with a solution and a price.
or call +86-21-6858 0751
- Packaging
- 25 kg kraft paper bag with PE inner liner
- ISO 9001
- HACCP
- Halal
- Kosher
Specifications
| Item | Specification |
|---|---|
| Appearance | White to cream-colored powder |
| Glucomannan Content | 30–60% |
| Viscosity (1% solution, 30°C) | 5,000–20,000 mPa·s |
| Moisture | ≤ 12.0% |
| Ash Content | ≤ 5.0% |
| pH (1% solution) | 5.0–7.5 |
| Particle Size | ≥ 90% through 60 mesh |
| Sulfur Dioxide | ≤ 900 ppm (per GB standard) |
| Arsenic (as As) | ≤ 1 ppm |
| Lead (as Pb) | ≤ 2 ppm |
| Total Plate Count | ≤ 10,000 CFU/g |
| E. coli | Negative/g |
| 内销电话：027-87863037 出口电话：027-87863032 | 工厂地址：湖北省鄂州市华容区华容创业园 办公地址：湖北省武汉市武昌区中北路86号汉街总部国际C座1001 |
Common Markets Grades
Konjac Compound Flour trades as application-specific blends rather than generic grades.
Konnyaku block compound combines konjac glucomannan with food-grade calcium hydroxide for the traditional Japanese set block.
Plant-based meat compound blends konjac with methylcellulose, soy protein, and modified starch for vegan burger and sausage applications.
Dairy dessert compound combines konjac with kappa-carrageenan and locust bean gum for panna cotta and pudding texture.
Jelly cup compound is built with konjac, carrageenan, and citric acid for ready-to-eat dessert cups.
Noodle compound is konjac glucomannan blended with rice or wheat starch and calcium hydroxide for shirataki and konjac-rice products.
Applications
- Konnyaku and shirataki noodle production with single-bag dosing
- Plant-based meat patties, sausages, and nuggets
- Dairy and dairy-alternative desserts: panna cotta, puddings, jellies
- Ready-to-eat konjac jelly cups and pouches
- Asian-style konjac rice and grain analogues
- Bakery improvers for gluten-free and high-fibre formulations
- Processed meat: surimi, fish balls, and sausage emulsions
- Soup bases and instant gravy mixes
- Dietary fibre supplement blends with prebiotic ingredients
- Pet food gels and meat-chunk binders
China Manufacturers of Konjac Compound Flour
Top Konjac Compound Flour manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
How We Help Source Konjac Compound Flour
Direct Factory Sourcing
We run the whole process: selecting the manufacturer from the top Chinese food ingredient producers, negotiating the price, verifying quality, and coordinating the logistics. You deal with us instead of with several factories at once.
Original Packaging and Documents from the Manufacturer
The manufacturer sends your Konjac Compound Flour out of its own factory in the original packing, through to your destination port. The COA, COO, MSDS, TDS and any certifications reach you from the manufacturer as well.
Free Samples and Lead Time
We send 100 to 500 g free for your own laboratory to test and you cover only the courier, usually within 2 to 3 working days. ETD is usually within 7 to 15 days once the order is confirmed, and we check that date against the factory's own manufacturing schedule before we give it to you.
Combined Shipment
We can load Konjac Compound Flour together with other ingredients such as Carrageenan, Sodium Carboxymethyl Cellulose and Agar Agar into one 20' FCL. If your quantity is small, we can also ship LCL.
Regulatory Status
Each component of the compound must be individually approved for the intended food category in the destination market.
Labelling in most jurisdictions requires declaration of each ingredient in descending order of weight. The product cannot be labelled as a single E number; each gum or additive carries its own designation.
Halal, Kosher, vegan, non-GMO, organic, and gluten-free certifications apply only when every component has been individually certified.
Manufacturing Process
Production starts with separately milled and tested base ingredients: refined konjac flour or gum, plus the chosen functional partners.
The ingredients are weighed into a ribbon blender or conical mixer in the target ratio, with each lot homogenised to a specified uniformity standard. Inline metering systems are used for high-volume blends to give tighter ratio control than batch mixing.
The blend is sieved through a single mesh specification and packaged in moisture-barrier liners. Quality control verifies blend uniformity by sampling at multiple bag positions and testing for each component.
Customised compounds are developed jointly with the customer's R&D team, with iterative trial-batch testing in the customer's pilot kitchen.
