Quick Details of Konjac Gum:
CAS No.: 37220-17-0
MF: C6H10O5n
EINECS No.: 253-404-6
E Number: E 425; H.S. Code: 130239
Other Names: Glucomannan,KGM, Konjac glucommannan powder
Available Grade of Konjac Gum
· Food Grade: Konjac Gum is widely used as thickener and texture stabilizer in food and beverage industries. Food grade Konjac Gum is available as fine powder(20000cps/28000cps/32000cps/36000cps/KJ25NW).
· Pharmaceutical Grade: Foodchem's pharmaceutical grade Konjac Gum is available as fine powder(20000cps/28000cps/32000cps/36000cps/KJ25NW).
Konjac Gum is a kind of popular natural gum isolated from the corm of konjac plant, available as white or light yellow fine powder without smell. It has high viscosity and transparency, and can be quickly dissolved. Konjac Gum, also known as konjac glucomannan, is widely used as weight-loss supplement and gelling agent in food production. It is widely accepted as safe food additive in many countries with E number E425. OPALBIOTEHC is supplying pharmaceutical and food grade Konjac gum with various particle size and viscosity as per customer's requirement. As a professional supplier and manufacturer of food additives, OPAL BIOTECH. has been supplying quality Konjac Gum to customers all over the world for many years. If you have any questions or wish to receive a quote, please feel free to reach us by email: opalbio@hotmail.com or by phone: +86-371-55050997. Our sales person will get back to you in 1 working day.
Konjac Gum Features：
Konjac is an excellent gelling agent that exhibits a wide spectrum of textural properties. It forms transparent thermoreversible gels with minimal syneresis. It melts at high temperature and has the ability to gel at room temperature thus, refrigeration is not required.
Synergistic Effect with Other Hydrophilic Gums:The combination of konjac and carrageenan can result in obvious synergistic effect. When konjac and carrageenan are formulated at a ratio of 1 :4, the intensity of the produced gel reaches the highest; when formulated at a ratio of 4 :1, the gel reaches the maximum viscosity. The carrageenan colloid added with konjac gum features excellent elasticity and tenacity.
Konjac is a kind of perennial herbage plant with low energy, low protein, and high fiber, glucomannan is the main component of
konjac. Konjac contains more than ten kinds of amino acid required by human body, micro-element and unsaturated fatty acid, it is effective in tumor resisting, blood pressure descending, blood sugar descending and weight-losing.
Konjac also has some physical-chemical properties such as water-soluble, fresh-keeping, thickening, stabilization, suspension, gelling, and binding. It is not only one kind of natural food additive but also one kind
of ideal assistant healthcare food, it is recommended by WHO as one of the best healthcare foods for human being in 21 century.
As Konjac is suitable for mild temperature and unsuitable for high temperature, it mainly grows up in mountain areas and hilly lands
those are 850 meters above sea level, and annual average ambient temperature is required at 17.5~ 25o.
Konjac Gum Description：
The processing procedure of Konjac Gum is: Konjac Fine Powder with alcohol, to get rid of impurities like Starch, ashy substances, cellulose, pigment and alkaloid, thus to get the high-purity konjac gum. Glucomannan dry base contents account for 80%-95% in the product. By using edible alcohol as carrier, the processing procedure adopts modern and advanced techniques, without using any chemical additive, thus to ensure the quality and purity of the product.
According to customers’ requirements, we have also developed low-sulphur products, in which SO2 content is limited under 4ppm(as per E-425ii).
Konjac Gum products are mainly used in producing high value-added food, pharmaceutical and healthcare products and cosmetics, such as jelly, jam, jelly drops, dairy products and medicine capsules, etc.
Konjac Gum is a natural gum widely used as thickener in food production. As a strong gelling agent, Konjac Gum can be used in a wide variety of industries including: food production, beverage, pharmaceutical, cosmetics, agriculture/animal feed, and various other industries.
Konjac Gum in Food Production
Konjac Gum is widely used as thickener, texture stabilizer, emulsifier, and gelling agents in food production.
· As texture stabilizer: In ice cream to provide smooth mouth-feel; in cookie, cake and other baked food to provide loose texture and better appearance; in noodles and rice noodles for better tenacity.
· As preservatives: in meat, fish, fruit and vegetable to extend shelf life.
Konjac Gum in Beverage
Konjac Gum is widely used as emulsifier in beverage.
· As foam stabilizer: in beer to get smoother foam.
· As Gelling agent: in wine and juice to clean up impurities.
Konjac Gum in Pharmaceutical
Konjac Gum is widely used as dietary fiber and gelling agent in Pharmaceutical.
· As dietary fiber: in nutritional supplement to lower Cholesterol level.
· As gelling agent: in eye drop to moist eyes and contact lenses.
Konjac Gum in Cosmetics
Konjac Gum is widely used as texture stabilizer and emulsifier in Cosmetics.
· As emulsifier: in Skin cream and shampoo to improve softness and water retaining ability.
Konjac Gum in Agriculture/Animal Feed
Konjac Gum is widely used as preservative for fruit and texture stabilizer in Agriculture/Animal Feed.
· As semipermeable membrane: on fruit surface to protect fruit from oxidation.
· As texture stabilizer: in animal feeds to maintain structure of the feeds in water.
Konjac Gum in Other Industries
Konjac Gum is widely used as thickener and gelling agent in various other industries.
· As thickening agent: in paper, printing, rubber, ceramics and photographic film to improve viscosity; in drilling mud to improve viscosity.
· As gelling agent: in cosmetic to retain water.
This application file is based on limited review of Foodchem International Corporation. Feel free to contact us if you have any questions about Konjac Gum or want to report new applications of Konjac Gum to us.
Specification of Konjac Gum:
Appearance:white or cream-color and free flowing powder
Particle Size:95% pass 120 mesh
Viscosity (1%, 25℃, mPa.s):As per need (25000~ 36000)
Konjac Glucomannan (KGM):≥ 90%
pH (1%):5.0- 7.0
Moisture (%):≤10
SO2 (g/kg):≤0.2
Ash (%):≤3.0
Protein (%, Kjeldahl method):≤3
Starch (%):≤3
Storage: Stored in dry, dampproof, and dark warehouse. Appropriate storage temperature is below 25°C, relative humidity below 65%,
and reserve period no less than 1 year.
