Konjac glucomannan powder Raw Materials CAS 37220-17-0

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EINECS:253-404-6

Specification:Konjac glucomannan powder

Sample:Konjac glucomannan powder

Brand:Konjac glucomannan powder

Appearance: powder

Storage: Cool Dry Place

Brand: chemical Raw Materials

Shelf Life: 2 Years

Test Method: HPLC

Uses and synthesis of Konjac glucomannan powder

Konjac glucomannan powder, also known as Konjac powder or Konjac mannan, is an extract of Konjac. Konjac is a beneficial alkaline food, for people who eat animal acidic food too much, with food made of Konjac, can achieve the acid-base balance of food, which is beneficial to human health. Konjac glucomannan also has many physical and chemical properties such as water solubility, thickening, stability, suspension, gel, film formation, bonding, etc., so it is a natural health food and an ideal food additive. At present, there are 19 kinds of konjac recorded in our country, and the two kinds of Konjac which are mainly developed and utilized are white Konjac and flower konjac.

Applications/Functions of Konjac glucomannan powder

1. Konjac glucomannan powder is mainly composed of glucomannan, which has super water absorption (can absorb water and expand 40-100 times), thickening, film forming, emulsifying, gelling, lipid lowering, gastrointestinal cleaning and other properties. Konjac glucomannan is widely used in food, printing and dyeing, chemical industry, oil drilling and other industries. It is known as "Oriental magic powder".
2. Konjac glucomannan is a new type of dietary fiber, is a kind of polymer fiber natural green food, containing 15 kinds of amino acids necessary for the human body and anti-tumor mannan, the effect of weight loss is particularly obvious, it can increase the sense of fullness, without harming the digestive system, while reducing the absorption of thermogenic nutrients. And promote excess fat by regulating endocrine function and lipase activity

Physicochemical Property of Konjac glucomannan powder

White or creamy to light brownish yellow powder. It can be dispersed in hot or cold water with a pH value of 4.0~7.0 and form a high-viscosity solution. Heat and mechanical agitation increase the solubility. If an equal amount of alkali is added to the solution, a heat-stable gel that does not melt even if heated strongly can be formed.

Production methodprocess of Konjac glucomannan powder

Konjac glucomannan powder was obtained by peeling, slicing, drying, crushing and sifting of the roots of various plants in the genus Amorphophallus after drying