White in physical appearance with no odor, can be quickly dissolved in water. 

By using edible alcohol as processing aid, the processing procedure adopts modern and advanced technique, without using any chemical additive, to ensure the quality and purity of the product. 

On dry base glucomannan content is for 70%-95% in the konjac gum product. By using edible alcohol as carrier, the processing procedure adopts modern and advanced techniques, without using any chemical additive, to ensure the quality and purity of the product.

According to customers’ requirements, Konson Konjac can stably supply ultra-high viscosity/ultra-low viscosity/ultra-transparent konjac gum and more to serve customers’ unique requirement, such as E-425ii.

KONJAC GLUCOMANNAN is natural dietary fiber with heaviest molecular weight and highest viscosity, has primary functions of regulating the nutrient unbalance and health caring.

Glucomannan contributes to the reduction of body weight in the context of an energy-restricted diet.

*Glucomannan has zero calories, can assist with fat burning efforts though promoting gastrointestinal motility. 

*Glucomannan can absorb up to 200 times its weight of water, create a feeling of satiety or fullness through its water-binding effects.. Because it is a fiber, glucomannan expands in the stomach and absorbs fats. 

Application of Konjac Glucomannan in Food Industry

Thermo-irreversible Gelling of Konjac GUM

*Long history of konjac Gum Consumption

*More mature in production application technology, Wide range of application

Sodium alginate and calcium salt form gelling, but the reaction is rapid, extremely difficult to control, the gel is brittle, poor elasticity; CMC stability is greatly affected by temperature, need high temperature gel, very inconvenient to use; Kotran gum gel poor water retention capacity, only 25 times the water can be absorbed.

Konjac gum can form thermally irreversible gels under alkaline heating condition, which is the unique property that is difficult to match with many other gels; 

The production is simple to handle, which has a good gel structure and is widely used in vegetarian products and other products .

Thermo-reversible Gelling of Konjac Gum

Currently widely used: 

Konjac gum - carrageenan compunding

Konjac gum - xanthan gum compunding

Konjac gum -Gellan gum compunding 

and more...

For example: meat products, konjac gum and carrageenan in the appropriate proportion when the compound, resulting in a strong synergistic effect, the formation of thermo-reversible elastic gel, the use amount of less, high strength, strong water and oil holding capacity, suitable for meat, jelly and more.