Acid Stable Konjac Gum

A modified Konjac glucomannan engineered to retain viscosity and stability in low-pH beverage and dairy applications, where standard Konjac would degrade and lose function. Used in acidic functional beverages, fruit drinks, and acidic dairy products.

Off-white to slightly cream-colored fine powder. Hydrates in cold water and remains functional down to pH 3.5, distinct from standard Konjac which loses viscosity below pH 4.5.

We supply food-grade Acid Stable Konjac Gum from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.

Common market grades include Standard Acid-Stable Konjac (pH 3.5 stable, the workhorse for acidic beverages) and Premium Acid-Stable Konjac with even tighter pH-stability tolerances for specialty acidic-dairy applications.

Bulk and reduced-MOQ shipments. Batch-level COA covering glucomannan content, viscosity (1% solution), pH stability profile, sulphur dioxide, heavy metals, and microbiology.

This SKU is the acid-stable modified format of Konjac Gum, distinct from the standard Konjac product (catalog id 7528) by chemical modification that preserves function in low-pH systems.

Standard Konjac glucomannan loses viscosity rapidly below pH 4.5 due to acid-catalyzed hydrolysis of the glycosidic bonds. The acid-stable modification protects these bonds through controlled chemical or enzymatic treatment, allowing the polymer to retain functional viscosity down to pH 3.5.

Regulatory status follows that of standard Konjac (E425 in the EU, GRAS in the U.S., JECFA-approved without ADI limit), with the same restrictions on jelly mini-cup applications.

The molecule's functional behavior in non-acidic systems matches standard Konjac. The differentiator is performance below pH 4.5, where standard Konjac is functionally useless and acid-stable Konjac continues to deliver viscosity and suspension.

Strategic positioning serves the rapidly growing acidic functional-beverage market, where standard Konjac cannot deliver and where the natural-positioning advantage of Konjac (versus xanthan or carrageenan-iota-high-purity" class="underline" style="color: var(--sage-deep); text-decoration-color: var(--sage-deep);">carrageenan) is commercially valuable. Cost is meaningfully higher than standard Konjac, limiting use to acidic applications specifically.

• Acidic functional beverages: fruit-flavored drinks, sour beverages, and acidic herbal teas
• Drinkable yogurts and acidic dairy beverages
• Acidic plant-based beverages and shelf-stable acidic plant milks
• Acidic sports drinks and electrolyte beverages
• Acidic frozen desserts: sorbets and acidic ice cream alternatives
• Vinegar-based dressings and sauces requiring suspension function
• Pharmaceutical acidic syrups and oral suspensions
• Specialty Asian acidic beverage applications