konjac glucomannan powder for making noodles and beverage thickner

About Konjac glucomannan (KGM)
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 9-19^th 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 from 200,000 to 2,000,000 varied by konjac species or variety, processing method and even storage time of the raw material.

 

Soluble Dietary fiber source

Gelling agent
Thickener
Stabilizer
Film former
Emulsifier

Konjac Glucomannan(KGM) unique functions:

General function

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.

Specifications for reference:

Machine and Packing:

Workshop and Products: