The konjac plant mainly grows in East Asia, particularly in the beautiful Southwest China mountainous region; in the same areas where pandas once lived. There is no pollution in this particular part of China; over 90% of konjac plants grow in these mountains.The konjac plant can grow for 3 years until it reaches its maturity.

Konjac powder is also known as konjac flour and konjac fiber consists of pure glucomannan fiber. Konjac flour or konjac powder is not related to wheat, konjac is wheat free, gluten free, it is completely guilt free, as it is just pure fiber from the root of the konjac plant.

Konjac glucomannan (KGM) is a water-soluble dietary fiber that is similar to pectin in structure and function.

KGM is a high molecular polysaccharide, is formed when the residues of glucose and mannose are bound together by β-1, 4-linkages, the molar ratio of glucose and mannose is 1:1,6. Acetyl groups are located on every 9-19th sugar unit. These acetyl groups contribute to the solubility and gelling properties. If the acetyl groups are removed under mild alkaline conditions, the molecule will produce heat stable gels.

The molecular weight of KGM from 200,000 to 2,000,000 varied by konjac species or variety, processing method and even storage time of the raw material.