Konjac glucomannan (KGM) is a water-soluble dietary fiber that is similar to pectin in structure and function.
KGM is a high molecular polysaccharide, is formed when the residues of glucose and mannose are bound together by β-1, 4-linkages, the molar ratio of glucose and mannose is 1:1,6. 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 molecule will produce heat stable gels.
The molecular weight of KGM from 200,000 to 2,000,000 varied by konjac species or variety, processing method and even storage time of the raw material.
Konjac powder has the highest molecular weight and strongest viscosity among any dietary fiber known to science. (Molecular weight between 200,000-2,000,000 Daltons)
It is capable of absorbing up to 50 times its weight in water and creates a highly viscous gel from 20,000 to 40,000 cp.
|Gel foods||Thermo-irreversible gels||Konjac cakes, konjac noodles, konjac slices, konjac chips, animal food-imitating dishes made of alkali gelated konjac for vegetarians (vegetarian shrimps, stomach slices, kidneys, dried beef, squid, cuttlefish, sea cucumber), konjac drinks, pets feed|
|Thermo-reversible gels||Fat-free confectioneries, jelly, budding, jam||Reversible gelation|
|Additives||Fruit juice, vegetable juice, jam, yogurt, ice-stick, ice cream, ice water, other thickened and water-retaining drinks, flavoring powder, starch||Thickening and water-holding|
|Noodles, bread, cakes, cookies, meat balls, ham sausage||Binding and water-holding|
|Others||Edible films, preservation films, capsule, micro-capsules, powdered spices||Film-forming property|
|Bakery||Bread||Dough extender / conditioner|
|Confectionery||Gummy bears||Gelling, moisture & texture control|
|Dairy Products||Yogurt||Stabilization, thickening|
|Edible films||Water soluble or water insoluble films||Film forming|
|Health Foods||Fiber drinks||Thickening, mouthfeel, fiber content|
|Slimming capsules||Water absorption, fiber content|
|Jams & Jellies||Low calorie jams||Gelling and thickening|
|Processed Meat & Fish Products||Ham type products||Gelling|
|Sausages||Moisture and texture control|
|Water Gels||Water Desserts Gels||Gelling, moisture control|
Health Canada approved as a food ingredient in Canada
FDA approval as GRAS in the United States
Konjac flour be affirmed as GRAS for use as food ingredient
Listed on FCC(Food chemical codex), the 4th edition 1996 USA
EU # L295127, E-425 Listed under E425,
Annex V, food additives, 1998, EU
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