Konjac Gum
What is Konjac Gum
- Main Component: It is composed primarily of glucomannan, a high-molecular-weight polysaccharide made of glucose and mannose units.
- High Viscosity: It has an exceptionally high water-absorption capacity and can form thick gels or viscous solutions.
Konjac Gum
| Category | Thickeners, Stabilizers |
|---|---|
| E Number | E425 |
| CAS No. | 37220-17-0 |
| H.S. Code | 130239000 |
| Origin | China |
| MOQ | 100 KG |
| Packaging包装 | 25kg/bag |
| Payment Term | / |
Our Konjac Gum Product Range
Working with us
Choosing Your Right Konjac Gum Suppliers
You will enjoy all grades and forms of Konjac products, including:
- Konjac gum
- KJ 36, Vis 36000
- KJ 32, Vis 32000
- KJ 30, Vis 30000
- KJ 28, Vis 28000
1. Food Applications
Konjac gum Applications - Uses of Konjac
Konjac gum is a natural, high-purity hydrophilic colloid made from konjac tuber. The main component is glucomannan. Konjac powder has the characteristics of high viscosity, strong stability, and no odor. It is widely used in food, health products and other fields, and is a high-tech content of new products.
Konjac gum can be used as a thickener, stabilizer, suspension agent, emulsifier, and quality improver in the food industry. Its various functions are being used more and more widely, such as stabilizer, suspension agent, thickener, emulsifier and quality improver in flour products, meat products, and canned products. Konjac gum and other edible gum compounds have complementary effect and produce a viscoelastic effect. This Konjac gum compound also enhances the gel strength and stability of carrageenan and xanthan gum.
2. Food Applications
Confectionery:
In confectionery, to prepare jellies, candies or candy fillers.
Jelly:
Konjac is also important in fruit jelly preparations. It works synergistically with carrageenan to create different textures in jellies and to lock in moisture.
Meat:
In the meat industry, and especially in the preparation of soft-boiled sausages, its use has permitted the reduction of fat content that acted before as bonding. Today the industry is trying to limit fat content in order to reduce cholesterol.
Vegan food:
Noodles and Traditional Asian Foods: Provides a firm, elastic bite in konjac noodles (shirataki), konnyaku blocks, and hot pot items while keeping calorie counts low and fiber high. Synergizes well with gums like xanthan or carrageenan.
Drinks & Beverages:
Acts as a stabilizer and thickener in flavored drinks, plant-based milks, and functional beverages to improve mouthfeel and suspend particles
Agar jelly, Water dessert jellies, Confectionery, Bakery products, Dairy products, Fermented products, Canned meat and fish product, Soups and sauces, Fining agent, Health foods.
3. Non-Food Applications
- Cosmetics and Personal Care: Serves as a thickener and moisturizer in skin creams, lotions, and shampoos.
- Petroleum and Drilling: Functions as a drilling mud treatment agent and pressure liquid injection agent to stabilize engineering quality.
- Paper, Textiles, and Printing: Used as an adhesive additive in papermaking, a sizing agent for wool and cotton yarns, and a printing paste for silk.
- Biotechnology and Wastewater: Prepared into gels for electrophoresis separation or used as an embedding material for slow-release fungicides in water treatment.
