Konjac is a kind of araceae perennial herb, and our country has a long plantaion history in the southwestern and Midwestern regions.  The main component in Konjac is the glucomannan, a kind of food with low content of heat and protein and high content of edible fiber.  It is rich in a dozen of amino acids and microelements necessary for human body, and it has several physical and chemical features, including water solubility, thickening, stability , floating, gelling, filming and gluing.  Therefore, it is both a natural health-keeping food and an ideal food additive.

Konjac has wide applications as food and food additive:

As a bonding agent, it can be used in noodle, rice noodle, minced skin, meat ball, ham sausage, bread and cake,  to strengthen intensity and keep freshness.

As a gelling agent, it can be used in all kinds of soft candy, oxide sweet and crystal sweet.  And it can also be used to produce bionic products.

With its filming nature, we can use Konjac to produce edible packaging materials and paper-based food.

With its physical and chemical features, Konjac is also widely applied in drilling, paper-making, build materials, printing and dyeing, chemical industry for daily supplies and environment protection.