Konjac Glucomannan

Product name: Konjac Powder

Botanical Source: Amorphophallus konjac

Part Used: Tuber

Extraction Solvents: Alcohol

Identification: Thin-layer Chromatographic Identification test

Assay: Glucomannan Content (60%-90%)

Viscosity(mPas) 10000-36000

Technical Data Sheet Of Konjac Glucomannan

Konjac (Latin name: Amorphophallus konjac) is a plant of the genus Amorphophallus, Araceae and a perennial tuber herbal plant. Konjac gum is a high-molecular weight polysaccharides extracted from the tubers of various types of konjacs and its main ingredient is glucomannan (KGM). Konjac gum contains high water-soluble edible fibers, minerals, trace elements and 16 types of amino acids. It is low-energy, low-protein and low-fat.

KGM has characteristic of hydrophilic, thickening, stabilizing, suspending, gelling and film forming, KGM is widely applied in the food industry, for example, meat products, dairy products, candies, jellies and etc. It is used to improve the texture, mouth feel and gelling effects of food products. Konjac gum is also extensively applied in pharmacy, health care, bioengineering, petroleum, textile, tobacco processing and cosmetic industries.

In recent years, the food market trend is moving towards high fiber. Many researches show that glucomannan, as an edible fiber from konjac prevents rising of blood sugar index, is good for the prevention of diabetes. Moreover, it can also inhibit cholesterol absorption, enhance bile acid metabolism and improve digestion. It is recognized in preventing high blood pressure, high blood fat, obesity and diseases of the digestive system. With more study and better understanding of the health benefits that fiber food offered, konjac, as a functional ingredient of foods, is expected to be more common in food industry in the future.

Item/Type Konjack Powder Konjac Powder Konjacn Gum
  KP-1 KP-2 KP-3 KP-4 KP-5 KG-1 KG-2 KG-3 KG-4
Partical Size 90% pass 40-100 mesh 90% pass 120 mesh 90% pass 120 mesh
Appearance & Oder Yellowish to white powder.
Yellowish with a few brown particles.
Distinctive smell of kojac.
Yellowish to white powder.
Yellowish with a few brown particles.
brown particles Slight smell of konjac.
white to Yellowish with a few brown particies,odorlessness
Glucomannan Content(%) ≥ 60 ≥ 70 ≥ 60 ≥ 65 ≥70 ≥80 ≥80 ≥85 ≥80
Viscosity(mPa▪s) ≥6000 ≥15000 ≥5000 ≥10000 ≥15000 ≥20000 ≥25000 ≥36000 ≥18000
(0.5% solution 550nm)
  ≥65   ≥65 ≥65 ≥70 ≥70 ≥75 ≥80
Moisture(%) ≤12 ≤11 ≤10
Total Ash(%) ≤4.5% ≤3.0
Lead(Pb)(mg/kg) ≤1.0
Arsenic(As)(mg/kg) ≤1.0
Sulfur Dioxide(SO2)(g/kg) ≤2.0 ≤0.9
pH(1% Aqueous Solution) 5.0-7.0
Total Plate Count(cfu/g) ≤10000 ≤20000
Yeast & Moulds(cfu/g) ≤500 ≤100
Remark 1 Viscosity test method:1% solution,30℃ dissolved,NDJ-1 type viscometer,4# spindle,12r/min.
Remark 2 Special specifications products(low sulfur,high transparency.etc.)can be produced according to customer demand.