About Us
Shantou Jiecheng Biotech Co., Ltd. was established in 1997. It is a national high-tech enterprise, which is listed in the list of China specialized and new enterprises and takes part in drafting National Standard of Carrageenan. We are specialized in researching, developing and manufacturing hydrophilic colloid, mainly manufacturering Konjac powder(gum) and Carrageenan . As one of executive member of the council of Konjac Association of Chinese Society for Horticultural Science, our company has set up a stable raw material base in the origin birthplace of konjac, and developed High Transparency Konjac Gum in domestic market and special konjac gum for health food. For our carrageenan products, we use best quality seaweed from Philippines and Indonesia as raw material, and adopt advanced technology and excellent extraction method to produce carrageenan, which accords with the quality standards of European Union. Meanwhile, based on our technical advantages, our company develops and manufactures a series of compound products, such as compound thickener for making jelly, for making jelly soft candy, for beverages, for meat products manufacturing and so on. All products sell well both in domestic market and abroad.
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Product Introduction
Professional manufacturer of konjac powder (gum) and carrageenan
Konjac Gum、Konjac Powder
Konjac is also called JURUO，which is a sort of Araceae perennial herb, has a long history of cultivation in the southwestern region and central and western regions of China. The main components of konjac is glucomannan (KGM), which is composed of glucose and mannose residues linked via β (1→4) glycosidic bond at a molecular ratio of 1:1.6. Glucomannan is a slightly branched polysaccharide having a molecular weight of 200,000 to 2000,000 daltons. It is a kind of food with a low calorie, low protein and high dietary fiber and contains more than ten kinds of amino acid and microelement required by human body, also has some physical-chemical properties such as water-soluble, thickening, stability, suspension, gelling, film, bonding. It is not only a natural healthy food but also a ideal food additive.
Kappa Carrageenan
Carrageenan(also called carrageenan gum) is a kind of natural polysaccharide hydrophilic gum extracted from the red seaweed of the sea plant. It is usually in the form of white or a bit yellow powder, free of smell or taste. Carrageenan gel is heat reversible. Carrageenan can melt into solution after being heated, and the solution can coagulate into gel after being cooled. Carrageenan has good water-solubility. It begins to melt at 70℃ and completely melts at 80℃. It also has admirable stability, in addition, it may not reduce the intensity and viscosity in long-term placement.It does not hydrolyze in neutral and alkaline solution, even being heated.
Carrageenan meets the requirements of the UN FAO JECFA and EU E407.
Carrageenan complies with the standards of the Food and Agriculture Organization JECFA and the European Union E407.
Why choose us
Qualifications and Industry Position
A national high-tech and specialized, innovative enterprise, a standing director unit of the Chinese Horticultural Society Konjac Association, and a participant in drafting the national standard for carrageenan.
Product and Technological Strength
Developing highly transparent konjac gum, carrageenan compliant with EU standards, and a variety of specialized compounded thickeners—all backed by advanced manufacturing processes.
Certified to ISO9001, ISO22000, and Halal standards, with professional expertise and advanced precision instruments ensuring meticulous production control, we implement comprehensive quality management.
The product is a bestseller in Southeast Asia, the Middle East, South America, and other regions, fostering stable partnerships with customers across these markets.
Philosophy and Service Mindset
Adhering to the philosophy of "Striving for Perfection," we prioritize continuous research and development along with rigorous quality control, delivering premium products and comprehensive services.
Company Environment
BLOG
2025 China International Exhibition on Food Additives and Ingredients
Our company at the 2025 China International Food Additives & Ingredients Exhibition — some snapshots
2025/10/29
The 3rd Guangdong (Chaozhou) Specialty Food Industry Conference 2025
Our company will be attending the 2025 Pakistan Food Ingredients & Machinery Packaging Exhibition (FOOD ASIA).
2025/10/29
Food Asia Exhibition 2025 in Pakistan Lahore
Food Asia Exhibition 2025 in Pakistan Lahore
2025/10/29
Food & Nutritional Ingredients Exhibition 2025 in Turkey
Food & Nutritional Ingredients Exhibition 2025 in Turkey
2025/10/29
What is the proportion of highly transparent konjac powder used in the food industry?
The application rate of highly transparent konjac flour in the food industry primarily depends on the type of food, processing techniques, and the desired functionality—such as gelling, thickening, stabilizing, or shaping. Overall, the typical addition range typically falls between 0.01% and 4.0%, though this can vary significantly depending on the specific product category: 1. **Gel-Based Products (Jelly, Pudding, Candies):** - **Jelly/Pudding:** Konjac flour is essential for creating a clear, elastic gel. The recommended addition level is 0.2% to 0.5%, effectively replacing part of gelatin or agar while maintaining transparency and keeping the product low in calories. - **Fat-Free Candies, Gummies, and QQ Candy:** Its gelling properties allow for reduced sugar content, with an optimal dosage of 0.2% to 0.85%. This enables the formation of a chewy, Q-like texture even under low-solids conditions, delivering half the calories of traditional gummy candies. 2. **Beverages and Frozen Foods (Juices, Ice Creams, Drinks):** - **Fruit Juices, Vegetable Juices, Yogurt Drinks, and Suspended Beverages:** Konjac flour acts as a thickener and stabilizer, preventing separation and enhancing smoothness. The ideal dosage ranges from 0.15% to 0.5%. In soft drinks, it can also serve as a suspending or foaming agent, with usage levels as low as 0.01% to 0.3%. - **Ice Cream, Sorbets, and Frozen Desserts:** Konjac flour helps minimize ice crystal formation and reduces staling time, resulting in a finer, creamier texture. The recommended addition level is 0.1% to 0.3%, while also helping to lock in moisture and prevent dehydration. 3. **Meat Products and Biomimetic Foods:** - **Meat Products (Ham Sausages, Luncheon Meat, Western-Style Sausages):** Konjac flour enhances water retention, elasticity, and slicing qualities, typically used at a concentration of 0.2% to 0.5%. - **Plant-Based Meat Alternatives (Vegetarian Steaks, Biomimetic Meatballs):** When combined with soy protein, konjac flour mimics the fibrous texture of real meat, often added at higher rates—around 1% to 2%. - **Seafood Substitutes and Konjac-Based Products (Biomimetic Squid Rings, Konjac Noodles, Konjac Tofu):** As a key ingredient for shaping and texturizing, konjac flour is used in relatively high proportions, ranging from 2.5% to 4.0%. The exact amount may vary based on the desired product hardness—for instance, premium-grade flour might be used at slightly lower ratios for konjac noodles, while standard biomimetic products often require higher concentrations. 4. **Rice & Pasta Products and Baked Goods (Noodles, Bread, Pastries):** - **Noodles, Rice Noodles, Dumpling Wrappers, and Rice Vermicelli:** Konjac flour boosts dough strength, prevents sticking, and improves translucency (e.g., adding 0.5% to spring roll wrappers ensures they remain shiny and intact without tearing). Typical dosages range from 0.5% to 0.8%, though some pasta varieties may use as little as 0.1% to 0.2% by weight of the flour. - **Bread, Cakes, Pastries, and Frozen Foods:** Konjac flour enhances dough extensibility, locks in moisture, and extends shelf life. A common dosage range is 0.5% to 0.8%. For high-end baked goods, purer forms of konjac flour can be incorporated at higher levels—up to 1% to 3%—to better control staling rates. 5. **Sauces, Solid Drinks, and Soup Powders:** - **Solid Drinks, Seasoning Powders, Thickening Agents, and Soup Mixes:** Konjac flour serves as a thickening agent, improving mouthfeel and texture. Dosage levels typically range from 0.5% to 3.0%, adjusted according to the final product’s concentration. - **Condiments (Seasoning Sauces, Fruit Jams):** It increases viscosity without compromising clarity, with optimal usage levels between 0.5% and 2.0%. This helps avoid the cloudy appearance that can result from using conventional thickeners. **Key Considerations:** - **Adjustment Based on Product Needs:** Highly viscous, ultra-clear konjac flour grades (with viscosities exceeding 30,000 cps) may allow for slightly lower addition rates, whereas less viscous varieties might require higher dosages. - **Synergistic Blending Effects:** When combined with other ingredients like sodium alginate, carrageenan, or soy protein, the required amount of konjac flour can often be reduced. For example, when paired with sodium alginate for seafood substitutes, the total konjac-to-alginate ratio can be optimized to around 1%. - **Processing Factors:** Dissolution methods (ensure thorough mixing in hot water), heating temperatures, and pH levels all influence how effectively konjac flour performs. Therefore, production processes should be fine-tuned to achieve the best results.
2025/10/29
E-mail:stjcfood@163.com
WhatsApp：+8613715943604
WhatsApp：+8613790850321
Address：Jinyuan Industrial Area 6B5, Chaoshan Road, Jinping Zone, Shantou, China.
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