It is critical to note that not all Konjacs are created equal.  One Konjac to another can vary greatly in many aspects here are just a few;

  1. The viscosity
  2. The hydration speed
  3. The response of the viscosity to different Ph. level’s and temperatures
  4. Impurities, it is well known unrefined fibers can have high impurities such as sulfites. Sulfites are listed as one of the top allergens for humans. Many government agencies require sulfite warning labels, this is often noticed with wine products as well.
  5. The species of konjac used
  6. The production process
  7. The time of harvesting
  8. Location of harvesting


Taking shortcuts can often lead to a low quality of Glucomannans. The quality can vary greatly from one supplier to another.

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