Konjac Powder

The coarse-mesh particle-size format of Konjac glucomannan, with particles in the 40 to 80 mesh range. The traditional Asian processing format, used in noodle manufacturing and traditional dessert applications where coarser texture is desired.

Off-white to cream-colored free-flowing coarse powder. Hydrates more slowly than finer Konjac grades but produces firmer finished-product gels suitable for traditional Konjac block products and Asian noodle textures.

We supply food-grade Konjac Powder from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.

Common market grades include Standard Konjac Powder (40 to 80 mesh, the traditional Asian-application format), Premium Konjac Powder with higher glucomannan content for stronger gel formation, and pre-blended Coarse Konjac systems for traditional Konjac block manufacturing.

Bulk and reduced-MOQ shipments. Batch-level COA covering glucomannan content, viscosity, particle size, sulphur dioxide, heavy metals, and microbiology.

This SKU is the coarse-mesh format of Konjac glucomannan powder, the traditional Asian processing format that has been used in Japanese konnyaku and Chinese konjac block manufacturing for centuries.

Production follows the standard Konjac process but with classification screens that retain larger particle sizes than the fine-flour or micronized formats.

Regulatory status follows that of standard Konjac (E425 in the EU, GRAS in the U.S., JECFA-approved without ADI limit), with the same restrictions on jelly mini-cup applications.

The molecule's functional behavior in fully-hydrated systems matches standard Konjac. The differentiator is hydration kinetics and finished-product texture: the coarse format hydrates more slowly but produces firmer finished gels that match the traditional konnyaku texture characteristic of Japanese cuisine.

Strategic positioning serves traditional Asian Konjac product manufacturing specifically. Modern industrial applications generally prefer the finer Konjac flour formats; this coarse grade remains the standard for traditional and culturally-positioned Konjac products where texture authenticity matters.

• Traditional Konjac block products: konnyaku in Japanese cuisine, konjac jelly cakes
• Konjac noodle manufacturing in traditional Asian formats
• Asian traditional dessert applications
• Restructured food applications requiring firm gel formation
• Vegan meat alternatives: plant-based meat structural components
• Specialty pet food and pet treats
• Industrial bioplastics and biodegradable film applications