Konjac Powder is manufactured by washing, slicing, drying, and milling konjac (Amorphophallus konjac) tubers, followed by winnowing to separate the glucomannan-rich fraction from starch and fiber components. Standard konjac powder contains 60–70% glucomannan with a typical particle size passing 40–60 mesh. It forms extremely viscous solutions in hot water (among the highest-viscosity natural hydrocolloids at low concentrations) and produces elastic, thermally stable gels with mild alkali (calcium hydroxide).
Konjac powder is the base material from which refined grades (fine flour, micro flour) are produced. It is widely used in East Asian cuisine for traditional konjac foods. Regulated as E425 in the EU and compliant with GB/T 18104 in China. Konjac has a centuries-long history of safe use as a food in Japan, China, and Southeast Asia.