When sourcing konjac flour for food manufacturing, product formulation, or wholesale distribution, understanding the different grades and classifications is essential. Each type of konjac flour varies significantly in its processing method, purity, granule size, and intended use.
At Eastern Morning, we supply a full range of konjac flour products tailored to different application needs—from everyday food production to advanced functional ingredient formulation.
Here’s a clear breakdown of the six common types of konjac flour available on the market.
Ordinary (Standard Grade) Konjac Flour (Lower Purity)
This classification is ideal for general food production where cost efficiency and basic thickening are key priorities.
Ordinary Konjac Flour (40 Mesh)
- Granule Size: $\le 0.425$ mm (40 mesh)
- Production Method: Physical dry method or edible alcohol wet method.
- Raw Material: Dried konjac chips, strips, or fresh konjac tubers.
- Purity: Standard grade, with most non-fiber components (like starch) removed.
- Use Case: Ideal for general food production, noodles, meat extenders, or basic thickening agents.
Ordinary Konjac Powder (40–120 Mesh)
- Granule Size: Between $0.12$ mm and $0.425$ mm (40–120 mesh)
- Production Method: Same as above, but with slightly finer granulation.
- Use Case: Offers better solubility and texture in processed foods or sauces; good for blending with other starches.
Ordinary Konjac Micro-Powder (120 Mesh)
- Granule Size: $\le 0.12$ mm (120 mesh)
- Purity: Standard grade with high fiber content.
- Use Case: Preferred in applications requiring a very smooth mouthfeel, such as jelly, desserts, and beverages.
Refined Konjac Flour (High Purity)
This classification is purified via alcohol extraction to achieve a higher percentage of Konjac Glucomannan (KGM), making it suitable for functional, health, and pharmaceutical applications.
Refined Konjac Flour (40 Mesh)
- Granule Size: $\le 0.425$ mm (40 mesh)
- Purity: Glucomannan content $\ge 70\%$
- Production Method: Edible alcohol extraction + advanced purification.
- Use Case: Suitable for health foods, dietary fiber supplements, and clean-label food products requiring specific functional claims.
Refined Konjac Powder (40–120 Mesh)
- Granule Size: $0.125$ mm – $0.425$ mm
- Purity: Glucomannan content $\ge 70\%$
- Use Case: Blends easily into dry food premixes, powdered soups, and functional flours due to good dispersion.
Refined Konjac Micro-Powder (120 Mesh)
- Granule Size: $\le 0.125$ mm (120 mesh)
- Purity: Glucomannan content $\ge 70\%$
- Use Case: Best for pharmaceuticals, supplements, vegan meat products, and advanced functional food development due to its superior water absorption and gel-forming ability.
Quick Comparison: Which Konjac Flour Should You Choose?
Use this table as a rapid reference guide for sourcing decisions:
| Type | Mesh Size | KGM Purity | Common Use Cases |
|---|---|---|---|
| Ordinary Konjac Flour | $\le 40$ mesh | Estándar | Noodles, general thickening, meat binders |
| Ordinary Konjac Powder | $40$–$120$ mesh | Estándar | Thickening, blending, sauces |
| Ordinary Konjac Micro-Powder | $\le 120$ mesh | Estándar | Jelly, smooth desserts, beverages |
| Refined Konjac Flour | $\le 40$ mesh | $\ge 70\%$ | Dietary foods, keto products, supplements |
| Refined Konjac Powder | $40$–$120$ mesh | $\ge 70\%$ | Functional dry mixes, powdered shakes |
| Refined Konjac Micro-Powder | $\le 120$ mesh | $\ge 70\%$ | Pharmaceuticals, high-end vegan meats |
Final Thoughts for Buyers
Understanding the classification of konjac flour can directly influence your bottom line and product performance. Choosing the right specification is vital for your target market—whether you’re manufacturing low-carb foods, developing a functional product line, or sourcing ingredients for health and wellness applications.
Looking for OEM konjac solutions or wholesale supply?
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