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Konjac gum is obtained from the tubers of the amorphophallus konjac plants, and its
impurities are separated by mechanical separation. It consists mainly of glucomannan,
which is composed of glucose and mannose subunits lined with β-1, 4 linkages at a ratio of 1.0:1.6. Glucomannan is a slightly branched polysaccharides with a molecular weight of 20,000 to 2,000,000 daltons.

Researches show that it is a kind of plastic-like fluid and has nice water solubility. It is glutinous, shapeable and has good coagulability and adherence ability. What's more, konjac can be mixed with some macro-molecule materials under certain prerequisites and yield many products of different uses. Therefore, konjac is promising in varied fields, such as food industry, medicine industry, chemistry industry, oil industry, printing and dyeing industry, geology, building materials, agriculture, environmental protection, aviation and so on.

Especially in European counties, it can be used for cured meat,