Konjac has been cultivated and eaten in China and Japan since ancient times. On February 16, 1998, the Ministry of Health of China formally included konjac in the list of new food resources as common food management in Document No. 9 issued by Weijian on February 16, 1998. In European and American countries, except for botanical gardens as specimens, it is neither cultivated nor eaten. It was not until the 1990s that konjac powder, a crude product of konjac glucan, was used as an additive and officially announced. In the United States, it was approved by the US Food and Drug Administration (FDA) as a food additive in 1997, and it was published in the 4th edition of the US Food Additives Code (FCC). The physical and chemical indicators set are much looser than our country's standards. The European Union was approved/registered for use in food in the official official gazette on November 4, 1998, No. L295127, E-425. Because konjac glucomannan has many excellent properties, it is widely used as food and beverage additives.

(1) Add it to meat products such as ham sausage, luncheon meat, chicken balls, and fish balls to play the role of bonding, refreshing and increasing volume.

(2) It acts as a stabilizer in dairy products such as milk, fermented yogurt, blended yogurt, condensed milk, shaken milk, AD calcium milk, and direct-acid curd yogurt. In particular, the production of direct-acid curd yogurt has completely broken through the forbidden area where protein drinks cannot be directly acidified, and has entered industrial production. It also extends the shelf life. It can be stored for 3 months in bottles at room temperature, and can be stored for 12 months without agglomeration. Clarifies, does not layer. The amount added is about 0.30-0.35%. The acidity is controlled at ≤0.35% for the best taste. The method of use is to mix the konjac gum powder and 10 times the weight of sugar, and slowly add it to the sugar pot under the stirring condition that the water temperature is not higher than 40°C. When the temperature rises to 80°C, after it is completely dissolved, add milk powder, Sugar, quality improvers and flavourings. Heat up to boiling, cool down, filter, and homogenize under high pressure.

(3) It plays an excellent role as a stabilizer in soy products such as special tofu, bean curd, soy milk, fruity soy milk, fruit and vegetable juice soy milk, etc. and prolongs the shelf life. It will not be oily, coagulated, or floated within 12 months in cans , No precipitation. The dosage is about 0.15-0.25%. The optimum pH value of the process is 6.8-7.0, the taste is the best, and the bean aroma is more prominent. The method of use is the same as that of (2), and attention must be paid to the participation of konjac gum stabilizer in the heating process of protein. When packaging, the air must be fully pumped to prevent browning.

(4) In beverages such as almond milk, coconut milk, peanut milk, walnut milk, oranges, fruit juice, fruit tea, various solid drinks and eight-treasure porridge, it acts as a thickening water-retaining agent and stabilizer to prolong the retention period. The dosage is 0.15-0.4%, and the flavor is best when the pH value is 6.5. The method of use is the same as the previous method. French and Italian almonds cannot be treated with salt water. The roasting temperature of peanut kernels is about 170°C-190°C for about 1 minute.

(5) It acts as an excellent stabilizer in cold foods such as ice cream, ice cream, popsicles, ice cream, borneol, two-eating ice, and chewing ice to prevent ice crystals from forming.

(6) It acts as a gel and enhances the mouthfeel in candies such as various soft candies, brown candies, crystal candies, etc.

(7) Film products such as edible packaging materials, paper food, stretched food, stretched food, etc. are made by using the film-forming properties of konjac glucomannan.

(8) Bonding in noodles, noodles, instant noodles, vermicelli, vermicelli, Shahe noodles, rice noodles, vermicelli, noodles, steamed buns, steamed buns, dumplings, bread, cakes, soufflés, cookies and other pastries , water retention, increase muscle strength, and maintain quality. Noodles, vermicelli, etc. after adding konjac have a smooth taste, no knots, no mud in the cooker, and the shelf life of bread, steamed buns, etc. is extended. Chinese wheat is generally not a special wheat variety suitable for bread, so konjac flour must be added. The amount of konjac fine powder added is about 0.5% of flour or rice flour. If it is konjac powder (120 mesh), it can be directly added to flour or rice flour, and then mixed with water directly. If it is konjac fine powder (60 mesh-120 mesh), it should be gelatinized with water for 2 hours before mixing with flour. If the amount of konjac flour is too small, the effect will be weakened, but if the amount is too large, because glucomannan can absorb water up to 100 times, it will cause excessive swelling of bread, noodles, etc. Although there is a feeling of fullness, it will not last long, which will reduce the risk of diabetes. Energy intake is a very good adjunct to therapeutic food.