Description
Konjac glucomannan blended with potassium chloride to provide controlled gelation with calcium hydroxide alkalization. Used in shirataki noodle and konnyaku jelly production where reproducible alkali-induced gel formation is required.
White to off-white free-flowing powder with a faint characteristic odor. Hydrates in cold water to a viscous solution; gels firmly on addition of calcium hydroxide or sodium carbonate.
We supply food-grade Konjac KCL Treated from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades are specified by ratio of glucomannan to KCl and by glucomannan viscosity. Custom blends are available for specific noodle and jelly manufacturing parameters.
Bulk and reduced-MOQ shipments. Batch-level COA covering glucomannan content, KCl content, gel strength, heavy metals, and microbiology.
Introduction
The traditional Japanese konnyaku and Chinese moyu jelly are made by alkalization of konjac glucomannan, which converts the cold-water hydrate into an irreversible thermo-stable gel. The conversion involves deacetylation of the acetyl groups on the glucomannan backbone, exposing free hydroxyl groups that crystallize into a stable gel network.
KCl-treated konjac standardizes the alkali response: by adjusting the salt and glucomannan-viscosity profile in advance, manufacturers achieve reproducible gel formation across product runs.
The food applications are concentrated in shirataki noodles (a zero-calorie pasta alternative growing rapidly in Western diet markets), traditional konnyaku jelly, and plant-based jellies. The thermo-irreversible gel survives subsequent cooking, retort, and freezing.
Choking-hazard regulations in some markets restrict konjac jelly portion sizes and shapes; bulk industrial use in shirataki and processed plant-based meats is unaffected.
Where it is used
- Shirataki noodles (white yam noodles) and zero-calorie pasta alternatives
- Konnyaku jelly products in Asian markets
- Plant-based jelly desserts
- Industrial konjac-jelly manufacturing
- Vegan caviar and pearl-style culinary applications
- Reformed plant-based meat and fish products
- Slimming and low-calorie food applications
- Co-formulation in synergistic gel systems
Technical data
| Item | Specification |
|---|---|
| Appearance | White to off-white powder |
| Glucomannan content | ≥ 80.0% |
| Potassium chloride content | 10.0% to 18.0% |
| Viscosity (1% solution) | Per grade specification |
| Moisture | ≤ 10.0% |
| SO2 residue | ≤ 0.9 g/kg |
| Heavy metals (as Pb) | ≤ 2 mg/kg |
| Arsenic | ≤ 1 mg/kg |
| Total plate count | ≤ 5000 cfu/g |
Ready to discuss business?
Send us your spec and requirement. We will respond with availability and pricing within 24 hours.