Konjac is the tubers of "Elephant yam", of Amorphophallus Konjac family, where it is extensively cultivated at southeast part of China. Konjac flour is obtained from milling down dried konjac slices, and then concentrating the active ingredient "glucomannan" by wind-blowing away the lighter starch particles. This is used extensively to make some traditional foodstuffs in China and some Asian countries.

Konjac gum is the purified form of konjac flour. The glucomannan is further separated from starch by additional physical methods. Wet isolation involving gum precipitation in alcohol is a common washing process, and sophisticated technology is required. Milling in alcohol solution is also performed for smaller mesh sizes. Depending on the degree of washing and alcohol milling, various gum products are obtained.

Konjac glucomannan is a valuable hydrocolloid used as food texturizers. Using together with xanthan, carrageenan, gelatin, locust bean gum, starches and other hydrocolloids, konjac gum will perform in endless function in foods, depending on our innovation and application development. With the advance of purification technique, it is accepted gradually by food industry worldwide.

Generic konjac gum contains relatively high levels of bacterial counts and sulphur dioxide. Through the academic and practical laboratory effort, M&S has successfully developed low count and low sulphur dioxide product. While checking against some top quality items from USA and Japan, we have concluded that we may have the highest purity product in the world.

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