Konjac Powder: A Clean-Label and Low-GI Solution for Modern Porridge Products

Konjac Powder: A Clean-Label and Low-GI Solution for Modern Porridge Products

As global consumers shift toward clean-label foods, low-GI formulations, and higher dietary fiber intake, traditional porridge products are facing new challenges in texture consistency, formulation simplification, and overall sensory quality.

As a professional konjac gum supplier and hydrocolloid solution provider, YIZKONJAC offers a konjac-powder-based solution designed to help manufacturers upgrade porridge formulations and meet emerging health-driven market demands.

1. Key Challenges in Conventional Porridge Products

Traditional porridge made from grains and legumes typically encounters several formulation issues:

1) Dependence on Additives

To extend shelf life or improve texture, some manufacturers rely on preservatives or synthetic thickeners—an approach that conflicts with the growing consumer preference for shorter, cleaner ingredient lists.

2) High Glycemic Response

Due to the high degree of starch gelatinization during cooking, conventional porridge can cause rapid increases in postprandial blood glucose levels.

3) Separation and Sedimentation

Differences in ingredient density and suboptimal process control often result in phase separation, with solids settling at the bottom and liquid rising to the top, compromising visual appeal and convenience.

4) Starch Retrogradation and Texture Deterioration

As porridge cools, starch retrogradation can lead to hardening and a coarse mouthfeel. Reheating provides limited improvement and increases production costs.

2. Application Trial: Effects of Konjac Powder in Porridge

A comparison was conducted between a control sample (regular porridge) and a test sample containing konjac powder.

1) Stable Thickening and Reduced Use of Additives

Control sample: noticeable clumping, sedimentation, and uneven color

Konjac-added sample: the natural viscosity of konjac powder improves suspension, enhances uniformity, and delivers a balanced, stable texture

This allows manufacturers to reduce or replace traditional thickeners and achieve a more streamlined ingredient list.

2) Supports Clean-Label and Low-GI Formulations

Konjac powder is a natural food ingredient rich in soluble dietary fiber.

It inherently fits clean-label requirements.

With its naturally low-GI characteristics, konjac powder helps manufacturers develop porridge products aligned with current health and wellness trends.

3) Sensory Performance Improvement

Based on evaluations of appearance, aroma, mouthfeel, viscosity, and satiety:

Appearance and stability improved

Texture became smoother and more pleasant, with reduced hardening during cooling

The glucomannan-rich composition enhanced post-meal satiety

Overall, the konjac-enhanced porridge outperformed the control sample across all key sensory attributes.

3. Conclusion

Konjac powder is a plant-derived, fiber-rich food ingredient with natural clean-label properties.

Its excellent thickening, stabilizing, and suspension capabilities make it highly suitable for porridge applications. When incorporated into production, it significantly improves texture stability, enhances nutritional value, and helps manufacturers create clean-label, low-GI, and premium porridge products.

4. Core Advantages of Konjac Powder in Porridge Formulation

• Stable thickening performance
• Supports clean-label development
• Enables low-GI product formulations
• Slows starch retrogradation
• Helps extend product shelf life
• Increases dietary fiber content

5. YIZKONJAC Credentials

• Standards Development: Key drafting unit of the Ministry of Agriculture’s Konjac Powder national standard
• Technical Strength: Holder of 85 core technology patents
• Industry Position: Publicly listed company, recognized as China’s No. 1 Konjac Stock
• Global Market Validation: Certified by Frost & Sullivan—YIZKONJAC’s konjac powder ranked No. 1 worldwide in sales from April 2023 to April 2024 (market position confirmation issued)