Organic Konjac Flour

Organic Konjac flour is divided into two types according to the consumption method. One is used as a food additive and can be added to bread flour, and the other is consumed directly as glucomannan.
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Organic Konjac Flour Series

How can konjac flour change the way you eat healthy?

How can konjac flour change the way you eat healthy?

A Keto Diet’s Best Friend: Embrace the power of organic konjac flour keto magic. As a low-carb flour, it’s an ideal choice for maintaining a state of ketosis, offering you the flexibility to create delightful baked goods without the carb load.


Gluten-Free Goodness: For those with gluten sensitivities or celiac disease, the question “Is konjac flour gluten-free?” is met with a resounding “Yes!” Dive into a world of gluten-free recipes, where konjac flour shines as a safe and nutritious option.


Dietary Fiber Dynamo: With its high dietary fiber content, konjac flour supports digestive health, aids in maintaining a feeling of fullness, and can contribute to weight management efforts.


Pure and Natural: Our commitment to purity and quality shines through in our organic konjac flour. Free from GMOs, sugar, fat, and any artificial additives, it’s the epitome of a clean, all-natural product. This commitment ensures you can trust what you’re adding to your meals, prioritizing health without compromise.

Bread and pancake mixes containing konjac flour

organic bread flour

Empowering Your Health Journey

Choosing organic konjac flour means taking a step towards a healthier you.


Its unique properties make it ideal for thickening sauces, creating homemade pasta, or experimenting with new, health-conscious recipes.


It’s more than just flour, it’s a way to explore a new dietary landscape full of nutritional benefits and culinary adventures.


Whether you’re looking to improve your ketogenic diet, enjoy a gluten-free lifestyle, or simply want to enrich your meals with healthier ingredients. Organic konjac flour can change the way you approach your health and cooking.

organic pancake flour

Join the Konjac Flour Movement

As you embark on your health and culinary journey, let organic konjac flour be your guide. From supporting your keto lifestyle to offering gluten-free solutions and increasing dietary fiber intake, discover its myriad benefits. 


It’s time to transform your kitchen into a space of health, creativity, and indulgence, all while keeping wellness in check. Explore the endless possibilities with organic konjac flour, where nutrition meets culinary artistry. 


Leap into a world where your meals are not just food, but a celebration of healthful living and flavorful experiences. Begin your journey today and taste the difference that organic konjac flour can make in your life.

Organic Konjac Flour Sample Test

SGS Chemical Test 4 packets ca.100g sample in the packet

Notes : Conversion factor of nitrogen to protein is 6.25

Test ltem(s) Unit Test Method(s) Test Result(s) 001 MDL
Total fat g/100g AOAC 996.06 ND 0.01
Saturated fat g/100g AOAC 996.06 ND 0.01
Dietary Fiber g/100g AOAC 991.43 90.9
Sodium (Na) mg/100g AOAC984.27,analysis was performed by ICP-OES 7.1 0.1
Protein g/100g AOAC 2001.11 0.580
Moisture g/100g AOAC 925.10 10.1
Ash g/100g AOAC 930.05 0.6
*Glucomannan % GBIT 18104-2000 91.3

Calculate Result

Calculate Item(s)UnitCalculate Method(s)Calculate Result(s)
REGULATION (EU) NO 1169/2011
REGULATION (EU) NO 1169/2011

Notes : Energy, Carbohydrate calculation method is reference to REGULATION (EU) NO 1169/2011 OF THEEUROPEAN PARLIAMENT AND OF THE COUNCIL OF 25 October 2011.

SGS-CSTC Standards Technical Services

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Gluten is a collective name for wheat gluten and alcohol soluble proteins, which are mainly found in wheat, barley, rye and their hybrid grains. 

Things like bread, biscuits, pastries, steamed buns and dumplings are all gluten-containing foods.

“Gluten” is a mixture of a range of proteins in the endosperm, which is essentially protein. The “bran” is the seed coat removed before fine processing. The hull – commonly known as the “bran” – is the outermost, dark yellow layer of the wheat kernel, which is removed during the finishing process to obtain a clean, white flour. The main components of bran are fiber, B vitamins, and trace elements.

About 30% of all allergies in humans are foodborne, which means they are allergic to something they eat, and most of these foodborne allergens are usually proteins!

Gluten-containing cereals and their products (e.g. wheat, rye, barley, etc.).

Crustaceans and their products (e.g. shrimps and crabs, etc.).

Fish and their products, eggs and their products, peanuts and their products, pulses and their products (e.g. soya beans, peas, fava beans, etc.).

Milk and dairy products (e.g. cow’s milk, goat’s milk, etc.), and nuts and their nuts and their products (e.g. almonds, walnuts, nuts, cashew nuts, etc.).

According to the US FDA‘s regulations on gluten-free products, the gluten content is less than 20 ppm, which means that the gluten content in the food must be less than 20mg/kg for it to be labeled as gluten-free. 

The “gluten-free labeling” standard is more popular in Western countries, with different national standards. Including 20 ppm in the US, Canada, and Europe, 3 ppm in Australia, Israel, and New Zealand, and less than 5 ppm in Gluten Free Pasta. Which is close to the most stringent gluten-free standard in the world.

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