White in physical appearance with no odor, It has high viscosity and transparency, and can be quickly dissolved.
Processing procedure: Refine konjac fine flour and treat it with alcohol, to get rid of impurities like starch, ashy substances, cellulose, pigment and alkaloid, thus to get the high-purity konjac gum. Dry base contents acount for 80%-95% in the product. By using edible alcohol as carrier, the processing procedure adopts modern and advanced techniques, without using any chemical additive, to ensure the quality and purity of the product. According to customers’ requirements, we have also developed low-sulphur products, in which SO2 content is limited under 4ppm(as per E-425ii).
Konjac Gum products are mainly used in producing high value-added food, pharmaceutical and healthcare products and cosmetics, such as jelly, jam, jelly drops, dairy products and medicine capsules, etc.

Off-white or light yellow in appearance, with a few of black speckles. Its particles range approximately from 45 to 100 meshes. It has the unique konjac odor.
The processing procedure starts with the peeling and cleansing of clean, fresh Konjac tubers, which are then sliced into strips or chips. They are later dried by using baking equipment, before being ground by using of special processing machine. Impurities such as starch and fibers are removed in this process and finnally we get konjac fine flour.
Konjac Fine Flour products are mainly used to produce konjac bean curd and vegetarian food. Low-grade konjac fine flour can also be used to manufacture industrial products.