YIZKONJAC Solution: Revolutionize Rice Noodle Performance with Konjac

Traditional rice noodles often suffer from frequent breakage, cloudy cooking water, and undesirably soft texture—key pain points that compromise consumer satisfaction.
YIZKONJAC introduces an advanced solution leveraging the unique gelling, water-binding, and stabilizing properties of konjac flour to fundamentally enhance product integrity.

Evidence-Based Results
In a controlled comparison (standard formulation vs. konjac-enhanced variant):

• Significantly reduced breakage and sticking: Konjac forms a resilient gel network that encases starch granules, strengthening the noodle structure and minimizing breakage and adhesion.
• 22.07% reduction in broth turbidity: Effectively limits starch leaching, delivering clearer soup and consistently smooth, intact noodles after cooking.

Key Advantages of Konjac Integration:

• Superior elasticity and extended cooking tolerance
• Maintains broth clarity even under prolonged cooking
• Clean-label ingredient—natural, health-positive, and consumer-friendly
• Enriched dietary fiber content for added nutritional value

Why YIZKONJAC?

• Contributor to China's National Standard for Konjac Flour

• Holder of 85+ core patents—reflecting profound technical expertise

• Global leader in konjac flour sales (certified by Frost & Sullivan)

• Publicly listed as China's first konjac-focused listed enterprise

YIZKONJAC delivers dependable, high-performance ingredient solutions for the next generation of rice noodle products.

Elevate your offerings with our cutting-edge konjac technology—let's innovate together.