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Konjac Gum-low heat energy, low protein and high dietary fiber

Konjac gum, the main component is konjac glucomannan(KGM), is a kind of high molecular polysaccharide and soluble dietary fiber. Konjac gum is white in color, fine in particle size, with high viscosity and with no special smell of konjac, stable when dissolved in the water. Konjac gum has the strongest viscosity among the plant-based water-soluble gelling agent.


    Konjac is a plant found in China, Japan and Indonesia. Konjac is mainly composed of glucomannan contained in bulbs. It is a kind of food with low heat energy, low protein and high dietary fiber. It also has many physical and chemical characteristics such as water soluble,thickening, stabilization, suspension, gel, film forming, and so on. Therefore, it is a natural health food and an ideal food additive. Glucomannan is a fibrous  substance traditionally used in food formulations, but now it is used as another way to lose weight. In addition, konjac extract also brings other benefits to other parts of the body.


    Application & Function

    Konjac is widely used as a food and food additive:
    As a thickener and stabilizer, it can be added to jelly, jam, fruit juice, vegetable juice, ice cream, ice cream and other cold drinks, solid drinks, seasoning powder and soup powder;
    As a binder, it can be added to noodles, rice noodles, ground meat, meatballs, ham sausage, bread and pastries to strengthen the muscles and keep them fresh;
    As a gelling agent, it can be added to a variety of fudge, kraft sugar and crystal sugar, and can also be used to make bionic food.
    Sucralose 1mje
    Sucralose 2e04

    Product specification

    Item Unit Standard  
    1 Appearance - White powder Odorless
    2 Particle size % (≥120 Mesh)90%
    3 Viscosity mPa•s ≥25000
    4 Moisture content % ≤10
    5 Glucomannan content % ≥90
    6 pH - 5.0-7.0
    7 Ash % ≤3.0
    8 Pb mg/kg ≤0.8
    9 As mg/kg ≤3.0
    10 SO2 g/kg ≤0.9
    11 Total plate count cfu/g ≤5000
    12 Mold&yeast cfu/g ≤50
    13 E.coli MPN/g Not detected
    Viscosity test conditions: 1% solution,permanent 30ºCtemperature, BROOKF IELD rotating viscometer(RVDV-II+P), No.7rotor,12rolls/min.

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