Contact Us through info@lovekonjac.com
Contact Us through info@lovekonjac.com
Konjac noodles, also known as shirataki or miracle noodles, are a low-calorie, low-carbohydrate alternative made from the konjac plant. However, many people find that Konjac noodles have a unique texture described as “rubbery.” Why do Konjac noodles exhibit this distinctive texture?
Firstly, konjac itself is a tuberous plant primarily grown in subtropical regions. Its main component is glucomannan, a water-soluble fiber. In the production of Konjac noodles, manufacturers typically extract glucomannan from the Konjac plant and process it into noodle shapes. This glucomannan has excellent water-absorbing properties, allowing Konjac noodles to absorb a significant amount of water during the cooking process, increasing their volume and creating a rubbery texture.
Secondly, Konjac noodles contain an enzyme called glucomannanase. This enzyme influences the structure of glucomannan, causing it to undergo changes during heating and forming a texture similar to traditional noodles. This is why Konjac noodles become chewier when cooked.
There are various methods to improve the texture of konjac noodles, and with a few culinary tricks, you can make this food more delicious and satisfying. Here are some suggestions to help enhance the texture of konjac noodles:
Shirataki noodles are often used as a substitute in pasta dishes because of their health benefits. Here are some of the key health benefits:
We maintain a rigorous production process for our products, ensuring quality from the transportation of raw materials to the final processing stages. Our konjac noodles go through multiple quality checks to ensure that every package you receive is of the highest quality
908 Vanke Honor Mansion Buji T longgang Dsitrict Shen Zhen China.
(86) 755 - 8441 - 6883
(86) 186 - 7672 - 9553
info@lovekonjac.com
