Konjac Glucomannan Powder

What is Glucomannan Powder?

Konjac Glucomannan Powder (Konjac Glucomannan, KGM), which belongs to soluble hemicellulose, is the superior product in the seventh nutrient cellulose for human body. Glucomannan has a variety of unique physical and chemical properties such as water solubility, water-holding thickening, stability, suspension, gelation, adhesion, and film formation, which make it have a wide range of applications and development values.
It is basically odorless and tasteless, and can be dispersed in acidic hot water or cold water. Heating or mechanical stirring can increase its solubility. Adding a certain amount of alkali to its solution can form a heat-stable sol, and its aqueous solution has a high consistency. It is a natural polymer water-soluble polysaccharide with multiple -OH on its molecule. It is a hydrophilic compound and is easily soluble in water, but insoluble in organic solvents such as methanol and ether. It has good swelling and can absorb water Reaching about 100 times its own mass. Konjac glucomannan has unique gel properties, and it can be compounded with carrageenan, xanthan gum, starch, etc. under non-alkaline conditions to produce a strong synergistic effect, increasing the viscosity of the solution.

Test Report

What are the benefits? 

1. The effect of KGM on glucose metabolism

Konjac food is an ideal food for diabetics, which has the effect of lowering blood sugar, improving symptoms and controlling the disease.

2. Effect of KGM on lipid metabolism

KGM affects lipid metabolism and has obvious blood lipid-lowering effect. In addition to lowering serum cholesterol in rats, konjac also has the effect of reversing fatty liver. Konjac fine powder has no adverse effect on the absorption and utilization of Ca, Fe, Zn, Cu except that it has a good effect of lowering blood fat and anti-fatty liver.

3. The weight loss effect of KGM

KGM is a low-calorie diet food with obvious weight-loss effect.

4. The effect of KGM on immune function

Konjac fine powder can significantly promote the immune function of mice, increase the thymus index and spleen index, and significantly promote the synthesis and release of interleukin-1 (IL-1) by macrophages (M ). In addition, mice also have a certain promotion effect on the level of TNF-α in serum.

5. Effect of KGM on intestinal function

Konjac food can increase the average daily feces wet weight and feces water content, and can shorten the intestinal transit time and the average defecation time.

6. Effect of KGM on cell aging

Long-term consumption of konjac powder can prolong the aging process of brain glial cells, cardiomyocytes and large and medium artery intima endothelial cells, prevent atherosclerosis, and improve heart, brain and blood vessel functions.

7. The effect of KGM on the absorption of trace elements

KGM had no effect on the fecal excretion of Ca, Fe, Zn, Cu and the contents of serum and femur in rats. There is no effect on the absorption of Zn, Fe, and Ca in human experiments. There were no significant changes in serum calcium and phosphorus content, femoral weight, bone calcium and phosphorus content and bone biometric parameters in rats fed KGM, and no adverse effects on calcium and phosphorus metabolism and femoral calcium content were found.

Properties of Konjac Glucomannan

The unique structure of Konjac Glucomannan Powder determines that it has a variety of unique physical and chemical properties.
1. Water solubility and water retention
Konjac glucomannan molecules contain a large number of hydrophilic groups such as hydroxyl groups and carbonyl groups, which can bind a large amount of water, and combine with water molecules through hydrogen bonds, molecular dipoles, induced dipoles, and instantaneous dipoles to form difficult-to-free water molecules. The moving giant molecules make the konjac glucomannan solution a non-Newtonian fluid in water, and promote the konjac glucomannan macromolecules to build a network structure in the gel food, and the water retention capacity is 40 times its own weight.
2. Thickening
Due to the large molecular weight of konjac glucomannan, the ability to bind water is strong, and the viscosity of the aqueous solution is high. The viscosity of 1% konjac powder can reach tens to hundreds of Pascal seconds, so it has a good thickening effect. In addition, konjac glucomannan has no charge and is a non-ionic polysaccharide, compared with thickeners such as xanthan gum and guar gum. Its thickening properties are little affected by salt.
3. Gellability
When the concentration of konjac glucomannan solution is 2% to 4%, it shears thinning under strong stirring and has a certain fluidity. After standing still, the flow becomes smaller and gradually forms a gel. Konjac glucomannan mixed with xanthan gum, carrageenan, etc. has a strong synergistic gel effect; when combined with carrageenan, the greater the proportion of konjac glucomannan, the stronger the gel toughness; on the contrary, the gel is brittle stronger.
4. Film formation
Konjac glucomannan has good film-forming properties after modification, and can form an adhesive, transparent and dense hard film after heating and dehydration under alkaline conditions (pH>10). , hot water and acid solution are very stable. The addition of humectants can alter the mechanical properties of the membrane. With the increase of the amount of humectant added. The strength of the film decreases and the flexibility increases. The water permeability of the membrane is affected by the properties of the additives. Adding hydrophilic substances will increase the water permeability of the membrane; adding hydrophobic substances will reduce the water permeability of the membrane.
5. Reversibility
Most substances are solid at low temperatures and liquid at high temperatures. However, konjac glucomannan sol has a unique reversibility. It is liquid or pasty at low temperature (10.15°C), and becomes solid or semi-solidified at normal temperature or above 60°C. After cooling returned to liquid state. This unique property makes konjac glucomannan play an active role in food processing and preservation of agricultural products. In addition, konjac glucomannan also has the characteristics of emulsification, suspension and stability. These properties of it are closely related to the pH of the system. When pH12, it will form a thermally irreversible gel under heating conditions, and has a film-forming effect.

Application direction

1. Add it to meat products such as ham sausage, luncheon meat, chicken balls, and fish balls to play the role of bonding, refreshing and increasing volume.
2. It can be used as a stabilizer in dairy products such as milk, fermented yogurt, blended yogurt, condensed milk, shaken milk, AD calcium milk, and direct-acid curd yogurt.
3. It plays an excellent role as a stabilizer in soy products such as special tofu, bean curd, soy milk, fruity soy milk, fruit and vegetable juice soy milk, etc. and prolongs the shelf life. It will not be oily, coagulated, or floated within 12 months in cans. Does not settle.
4. In beverages such as almond milk, coconut milk, peanut milk, walnut milk, orange, fruit juice, fruit tea, various solid beverages and eight-treasure porridge, it acts as a thickening water-holding and stabilizer to prolong the retention period.
5. It acts as an excellent stabilizer in cold foods such as ice cream, ice cream, popsicles, ice cream, borneol, ice cream, chewing ice, etc., to prevent ice crystals.
6. It acts as a gel and enhances the mouthfeel in candies such as various soft candies, brown candies, and crystal candies.
7. Film products such as edible packaging materials, paper food, stretched food, stretched food, etc. are made by utilizing the film-forming properties of Konjac Glucomannan Powder.
8. In noodles, Gua noodles, instant noodles, vermicelli, vermicelli, Shahe noodles, rice noodles, vermicelli, noodles, steamed buns, steamed buns, dumplings, bread, cakes, soufflés, cookies and other cakes, Excellent effect of retaining water, increasing muscle strength and maintaining quality. Noodles, vermicelli, etc. after adding konjac have a smooth taste, no knots, no mud in the cooker, and the shelf life of bread, steamed buns, etc. is extended.

Company introduction and certificates obtained

YTBIO mainly supplies Konjac Glucomannan Powder and other products. The company was established in 2014 and has many years of experience in R&D and production. We are committed to the R&D, production and sales of raw materials for the health industry in the 21st century. The certificates obtained so far include ISO9001, ISO22000, HALAL, KOSHER, HACCP, FDA etc. We always maintain the highest demands on product quality.

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