Food Additives

Konjac glucomannan (KGM) is a water-soluble dietary fiber that is similar to pectin in structure and function. KGM is a high molecular polysaccharide, which consists of D-mannose and D-glucose units at a molar ratio of 1.6:1.0, connected byβ(1-4)-glycosidic bonds. 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 varied from 200,000 to 2,000,000 by konjac species or variety, processing method and even storage time of the raw material.

CAS No.:

37220-17-0

Description

Konjac Flour occurs as a cream to light tan powder. It is a hydrocolloidal polysaccharide obtained from the tubers of various species of Amorphophallus. Konjac Flour is a high-molecular-weight, nonionic glucomannan primarily consisting of mannose and glucose at a respective molar ratio of approximately 1.6:1.0. It is a slightly branched polysaccharide connected by α-1,4 linkages and has an average molecular weight of 200 to 2000 kDa. Acetyl groups along the glucomannan backbone contribute to solubility properties and are located, on average, every 9 to 19 sugar units. Konjac Flour is dispersible in hot or cold water and forms a highly viscous solution with a pH between 4.0 and 7.0. Solubility is increased by heat and mechanical agitation. Addition of mild alkali to the solution results in the formation of a heat-stable gel that resists melting, even under extended heating conditions.

Applications

Konjac not only contains sufficient nutrients, but also has health care function. Its active ingredient glucomannan (KGM) is not only widely used as food additives in the food industry, but also plays an important role in agriculture, medicine and other industries.

1. Application in food processing

KGM has a variety of properties such as hydrophilicity, thickening, stability, emulsification, suspension, gelation and film-forming properties. It can be used as a variety of food additives and is widely used in the food industry.

2. Application in agriculture

1)Konjac glucomannan is dissolved in water to form a gel-like solution. After the fruit and vegetable are coated with konjac glucomannan, a colorless and transparent semi-permeable film is formed on the surface, which can effectively achieve the effect of keeping fresh.

2)Konjac glucomannan can also be used as animal feed additive. The water stability of aquatic animal feed made from it is good, the loss rate of pellet and crude protein are very small, and it can still maintain a certain hardness and elasticity in water.

3. Application in medicine

The nutrition and health function of konjac is to play the regulatory role of dietary fiber on nutritional imbalance, such as prevention and treatment of constipation, lowering blood fat, blood sugar, weight loss and fitness. In addition, it can also be used to make contact lenses and medical optical products; Adding konjac glucomannan in eye care solution can prevent the drying of eyes and contact lenses. After disinfection, konjac glucomannan gel can be used to stop bleeding and promote wound healing. It can also be made into medicine for reducing blood fat, blood sugar, weight loss and defecation.

4. Application in other industries

Glucomannan (KGM) has the characteristics of super absorbent, thickening, film forming, emulsifying and gelation. It is widely used in papermaking, textile, printing and dyeing, chemical industry, petroleum drilling, biological engineering and other industries.

Specification

Appearance

Cream to light tan powder

Arsenic

≤3ppm

Lead

≤2ppm

Ash

≤5.0%

Carbohydrate

≥75.0%

Loss on drying

≤15.0%

Protein

≤8.0%

Packing

25kg/ bag or as per requirement.

Storage

Store in a cool dry place.

Minimum Order

100kgs