Description
Refined konjac glucomannan standardized to 95 percent glucomannan content. The food-thickener grade of konjac, distinct from the dietary-fiber positioning of the same molecule under product 30113.
White to off-white free-flowing powder. Forms exceptionally viscous solutions on hydration; viscosity development at 1 percent solution exceeds 28,000 mPa-s.
We supply food-grade Konjac Glucomannan from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production. Sichuan, Yunnan, and Shaanxi are the principal cultivation regions.
Common market grades include premium 95% glucomannan, deodorized grades for clean-label applications, and viscosity-graded grades for specific texture targets.
Bulk and reduced-MOQ shipments. Batch-level COA covering glucomannan content, viscosity, sulfur dioxide residue, heavy metals, and microbiology.
Introduction
Konjac glucomannan is the gum extracted from the corm of Amorphophallus konjac, a perennial tuber cultivated in China and Japan for centuries. Regulated as E425 in the EU, classified as Generally Recognized as Safe by the U.S. FDA, and approved by JECFA without numerical Acceptable Daily Intake.
The molecule is a high-molecular-weight hetero-polysaccharide of glucose and mannose linked beta(1,4), with molecular weight up to 1.5 million daltons. Its viscosity-building capacity is among the highest of all food-grade hydrocolloids, exceeding xanthan, guar, and locust bean gum.
Synergy with xanthan gum and carrageenan-iota-high-purity" class="underline" style="color: var(--sage-deep); text-decoration-color: var(--sage-deep);">carrageenan is a defining functional feature: combinations form thermo-reversible gels at concentrations where neither component would gel alone. This three-way synergy underpins many plant-based and gluten-free formulations.
Choking-hazard restrictions apply to certain konjac jelly formats in regulated markets, but bulk-thickener applications in liquids, baking, and meat alternatives are unaffected.
Where it is used
- Shirataki noodles and konnyaku jelly products
- Plant-based meat alternatives as a binder
- Gluten-free baking
- Sauces, soups, and gravies for viscosity control
- Premium dairy desserts
- Synergistic gel systems with xanthan and carrageenan
- Confectionery jellies (with restrictions on small-piece formats)
- Plant-based fish and seafood alternatives
Technical data
| Item | Specification |
|---|---|
| Appearance | White to off-white powder |
| Glucomannan content (dry basis) | ≥ 95.0% |
| Viscosity (1% solution) | ≥ 28,000 mPa-s |
| Moisture | ≤ 10.0% |
| Ash | ≤ 3.5% |
| SO2 residue | ≤ 0.9 g/kg |
| Heavy metals (as Pb) | ≤ 2 mg/kg |
| Arsenic | ≤ 1 mg/kg |
| Total plate count | ≤ 5000 cfu/g |
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