High Quality 70%/80%/90%/95% Konjac Glucomannan

$10.00 - $20.00
Min. Order
1 Kilogram
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Qingdao Fraken International Trading Co., Ltd.

CN Trading Company
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<24h
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Quick Details

Port: Qingdao
Payment Terms: L/C,T/T,Western Union,MoneyGram
Supply Ability: 1000 Metric Ton/Metric Tons per Year
Type: Herbal Extract
Variety: Konjac extract
Place of Origin: Shandong China
Brand Name: Fraken
Model Number: KGM
Packaging: Drum,Bag
Grade: Natural
Form: Powder
Part: Root
Extraction Type: Solvent Extraction
Sample: available
color: white
form: powder
odor: odorless
source: Konjac
packing: drum/bag
Packaging Detail: 25kgs/bag, 25kgs/drum

Konjac Glucomannan is a sugar made from the root of the konjac plant (Amorphophallus konjac). Glucommanan powder, capsules, and tablets are used as medicine.
Glucomannan is used for constipation, weight loss in adults and children, type 2 diabetes, blood sugar control, and lowering cholesterol.
In foods, glucomannan is used as a thickener or gelling agent. Glucommanan flour and powder are used in food.

How does it work?

Glucomannan might work in the stomach and intestines by absorbing water to form a bulky fiber which treats constipation. It may also slow the absorption of sugar and cholesterol from the gut, helping to control sugar levels in diabetes, and reducing cholesterol levels.

 

Konjac Glucomannan Powder is a pure soluble fiber with no protein, no fat, no sugar, no starch, no calories, and it is also gluten free and wheat free.

Glucomannan flour can be used as a thickening agent in food preparation. When using konjac flour for thickening, always mix it with a small amount of liquid (cold water, stock, wine, etc.) until smooth, then add this mixture to the food that you want thickened. If you add konjac powder directly to your food you will end up with a lumpy mess. Konjac powder can be used as a thickener for smooth gravies, sauces, glazes, soups, stews and casseroles. It is also a thickener in pies, puddings, custards and cake fillings. This naturally odorless vegetable powder is also gluten free, making it the perfect substitute in cooking and baking when flour and other glutinous starches must be avoided. Konjac powder has about ten times the thickening power of cornstarch.

 

Glucomannan is a substance extracted from the root of the konjac (a plant native to Asia). Glucomannan is rich in soluble fiber, the type of dietary fiber that attracts water and turns to gel during digestion. Long used in traditional Chinese medicine, glucomannan is now sold as a dietary supplement and weight loss aid.

Glucomannan is a water-soluble polysaccharide that is considered a dietary fiber. It is a hemicellulose component in the cell walls of some plant species. Glucomannan is a food additive used as an emulsifier and thickener. Products containing glucomannan, marketed under a variety of brand names, are also sold as nutritional supplements for constipation, obesity, high cholesterol, acne vulgaris and type 2 diabetes.

Konjac Glucomannan

White in physical appearance with no odor, It has high viscosity and transparency, and can be quickly dissolved.

Processing procedure: Refine konjac fine flour and treat it with alcohol, to get rid of impurities like starch, ashy substances, cellulose, pigment and alkaloid, thus to get the high-purity konjac gum. Dry base contents acount for 80%-95% in the product. By using edible alcohol as carrier, the processing procedure adopts modern and advanced techniques, without using any chemical additive, to ensure the quality and purity of the product. According to customers’ requirements, we have also developed low-sulphur products, in which SO2 content is limited under 4ppm(as per E-425ii).

Konjac Gum products are mainly used in producing high value-added food, pharmaceutical and healthcare products and cosmetics, such as jelly, jam, jelly drops, dairy products and medicine capsules, etc.

 

Konjac glucomanan powder certificate of analysis report

Appearance

White powder

Glucomannan(Dried)

>90%

Viscosity(1% Solution)

>35000 mpas

PH level of 1%

7

Moisture % 

<10.5 %

Ash content %

<0.5 mg/kg

Lead mg/kg 

<0.3 mg/kg

Arsenics mg/kg

<0.1 mg/kg

Free SO2 g/kg

<0.3 g/kg

TPO /g

<1000 /g

Particle size mesh

120 mesh

 

How to use Konjac Glucomannan Powder:
Drink it with water:
Three times daily before each meal, briskly stir one level teasponn konjac powder (about 4 gram) in 8 ounces of water, drink immediatly before the begins to gel.


Use it as thickener
The most popular food thickener is the starch type thickener, such as cornstarch. Konjac glucomannan is a natural, odorless soluble fiber that is found in the konjac plant. The konjac glucomanan is the most viscosity food gum in nature. It has about ten times the viscosity than the cornstarch. Konjac glucomannan is also called konjac flour or konjac gum. Unlike the cornstarch, the konjac powder is the soluble fiber, which does not contain starch and sugar, it does not have calories.

Konjac flour can be used as a thickening agent in food application. When using konjac flour for thickening, always mix it with a small amount of liquid (cold water, stock, wine, etc.) till smooth, then add this mixture to the food that you want thickened. If you add konjac powder directly to your food you will end up with a lumpy mess. Konjac powder can be used as a thickener for smooth gravies, sauces, glazes, soups, stews and casseroles. It is also a thickener in pies, puddings, custards and cake fillings. This naturally odorless, vegetable powder is also gluten-free, making it the perfect substitute in cooking and baking when flour and other glutinous starches must be avoided.

Konjac powder doesn't thicken very much when mixed with cold water, but quickly thickens when it's heated. This is why you don't add dry konjac powder directly to hot liquids. It will seize and immediately turn into lumps because the konjac powder that contacts the water so quickly and fully absorbs the liquid before the adjacent konjac powder can. Mixing konjac powder with cold water allows it to absorb the water slow enough that it's easily and fully dissolved first. The dissolved konjac powder can then be added to a hot liquid to absorb it without lumping.

Konjac powder is an ingredient to thicken sauces and gravies or any other cooked recipe. To use konjac powder as a thickening agent, first disperse it in a little cold water or other "watery" ingredients such as soy sauce, and slowly add it (with constant stirring) to the other ingredients while they are cooking. About 1 teaspoon of konjac powder will gel about one cup of liquid. If you have not used konjac powder as a thickening agent before, it is best to experiment with it by beginning with lesser amounts, and adding as necessary until the desired consistency is reached.

Konjac powder has about ten times the thickening power of cornstarch. Dissolve the konjac powder in a little cold water before adding it to the sauce. Konjac flour thickens nicely when it's heated to boiling temperature, so it usually works well for savory sauces.

You could also use a konjac powder to thicken your broth - konjac powder is a very powerful thickener and does not add much taste

KGM is water-soluble dietary fiber and can be used as a gelling agent, thickener, stabilizer, emulsifier and film former.

1.     Water solubility:
KGM is readily dissolved in water and it can absorb 100-fold as much as water in volume. Its water solution is a pseudo-plastic liquid, characterized by shear thinning. One particle of konjac powder consists of extremely long thread-like macromolecules tangled together. When it comes in contact with water, water molecules enter and are absorbed into the chain, gradually causing the particle to swell to about 200 times as its original volume, and turning the konjac powder into viscous liquid.

 

2.      Thickener:
KGM has the highest molecular weight and strongest viscosity among any dietary fiber known to science, and has extremely high density. The unmodified naturally acetylated konjac glucomannan produce highly viscous solutions. Typically, 1% in water of commercially available konjac products has viscosities from at least 20.000cP to more than 40.000cP when measured at 30 oC, the highest than any other natural thickening agents.
KGM interacts synergistically with carrageenan, xanthan gum, locust bean gum (LBG) and starch. For example, the addition of 0.02-0.03% crude KGM to 1% xanthan gum will raise its viscosity by 2-3 times under heating. Konjac-xanthan gels are cohesive and extremely elastic in nature. Max. gel strength is seen at a ratio of konjac and xanthan between 1:2,5 to 1: 4.
The konjac-carrageenan interaction is similar to that of LBG-carrageenan apart from the konjac-carrageenan interaction being much stronger.
Konjac interacts with most starches to produce a remarkable increase in viscosity allowing for an optimization of starch-rich formulations, whether the purpose is a reduction of calories or improvement of texture.

 

3.      Stabilizer:
Unlike xanthan gum, guar gum or locust bean gum, konjac gum is the non-ionic type and therefore little influenced by the salt in the system. At ambient temperature, konjac gum remains stable without precipitation even if the pH drops to a level below 3.3. When konjac gum is used instead of locust bean gum as the stabilizer and added to ice cream, cheese and other dairy products, it will stabilize their quality by preventing the development of ice crystals.

4.      Gelling Agent:
As a gelling agent, KGM is quite unique for its ability to form thermo-reversible and thermo- irreversible gels under different conditions.
In food industry, many kinds of products rely on the Gelling property of hydrophilic colloids to form their special shape or structure and to guarantee their timely thaw at a certain temperature. Carrageenan gum, pectin, gelatin and sodium alginate fall into this category.
Xanthan gum does not gelatinize when used alone, but it can form gel at any pH when used in combination with konjac gum. At a pH of 5, the two gums show a greatest synergistic effect and when xanthan gum is used with konjac gum at a ratio of 3:2, the greatest gelatification will be achieved. This gelatification of the compound gum behaves as heat reversible: it appears in the solid state under indoor temperature only if it is no higher than 40℃., it will be in a semi-solid or liquid state at 50℃ or above. When the temperature drops back to the ambient temperature, it will resume the solid state. Base on this property of the compound gum, various types of jelly, budding, jam and fat-free confectioneries can be made by adopting different concentrations of the compound gum and adjusting to different pH values.
KGM is composed of a repeating polysaccharide chain. With addition of a mild alkali such as calcium hydroxide, Konjac gel will set to a strong, elastic gel resisting melting even under extended heating conditions.
KGM solution does not form gel because its acetyl group prevents the long chains of glucomannan from approaching each other, However, it does form gel when heated at a pH of 9-10. This gel behaves stable to heat and it will remain stable under repeated heating at 100℃ or even at 200℃. In slight alkaline environment, konjac solution forms thermo-irreversible gel after cooling from hot solution. That is why this gel is called non-reversible gel, whose mechanism is that the acetyl deviates from glucomannan in a naked state when heated under an alkali condition and partial structural crystallization occurs due to the formation of hydrogen bonds between molecules. And KGM becomes stable due to the formation of a net-like structure with the crystals as nodes. Making use of the heat non-reversible property of the konjac gum, it has been widely used to make a great variety of foods, such as konjac cake, konjac chips, konjac slices, konjac noodles, and also imitating foods for vegetarians.

5.      Film Former:
Konjac is a powerful film former - both alone and in combinations with other gums such as carrageenan.

6.      Soluble Dietary Fiber Source:
The fresh konjac contains an average of 13% dry matter, 64% of the dry matter is glucomannan: 30% is starch.

 

 

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Konjac is also called Juruo. In Japan, it is called konnyaku. It belongs to the Araceae family, with the main component of glucomannan contained in the tuber.Konjac plants mainly grow in mountainous areas and hilly lands of above 800-meter altitudes and under an annual average ambient temperature of about 16 Celsius degree. It is mainly distributed in the two Asian countries of China and Japan. In China, Konjac is produced in mountainous areas in middle and western China's Hubei, Shaanxi, Yuannan, Guizhou, Sichuan, etc. The western mountainous areas in Hubei Province are the major production base for high quality konjac in China.

Konjac contains 50%-60% glucomannan, 20-30% starch, 2-5% fiber, 5-10% crude protein, 3-5% soluble sugars (monosaccharide and oligosaccharide) and 3-5% ash (minerals).

Konjac products are as follows:
1. Konjac powder:
1) ordinary powder:
A. Glucomannan: 70%, 65%, 60%, 55%, 50%
B. Viscosity: 22000mPas, 18000mPas, 14000mPas, 10000mPas, 6000mPas
C. Size: 40-100mesh

2) purified powder:
A. Glucomannan: 85%, 90%
B. Viscosity: 16000-36000mPas, 36000mPas, 40000mPas
C. Size: 40-100mesh

3) fine powder: 120mesh

2. Glucomannan:
A. Content: 85%, 90%
B. Size: 40-100mesh, 120mesh

3. Konjac chips

4. White Konjac powder

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Service we can provide:
1. Mixed container, we can mix different items in one container.
2. Quality control, before shipment, free sample for test. After shipment, keep sample for 3 years
3. Prompt shipment with professional documents
4. Packing as your request, with photo before shipment.

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To get more information, just feel free to contact with us. Thanks.
Mr. Liu
Qingdao fraken international trading Co., Ltd
Address: RM1005 post mansion yan'an three road, qingdao, China
Tel: 0086 532 83899718
Fax: 0086 532 83623236

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