Konjac Compound Flour is produced by blending purified konjac flour (from Amorphophallus konjac tubers) with complementary ingredients such as corn starch, tapioca starch, or rice flour. The glucomannan content is standardized to a specific level (typically 30–60%) to provide predictable functionality at an optimized cost. Konjac glucomannan is a water-soluble, high-molecular-weight polysaccharide composed of D-mannose and D-glucose linked by beta-1,4-bonds with acetyl branches.
It forms highly viscous sols in hot water and can produce thermally stable gels with alkali or synergistic gels with kappa-carrageenan or xanthan gum. Classified as E425 in the EU (with restrictions in jelly confectionery for choking hazard). Widely used in Asian food manufacturing for noodles, jellies, and meat products.