Konjac Glucomannan Powder

Xi'an Kintai Biotech Inc is one of the most experienced manufacturers and suppliers of konjac glucomannan powder in China. Please feel free to wholesale high quality konjac glucomannan powder for sale here from our factory. For price consultation, contact us.

Why should you choose KINTAI?

The unique structure of konjac glucomannan determines that it has a variety of unique physical and chemical properties.

(1) Water Solubility and Water Retention

Konjac glucomannan molecules contain many hydrophilic groups such as hydroxyl groups and carbonyl groups, bound to a large amount of water, bound to hydrogen bonds, molecular dipoles, induced dipoles, and water molecules via instantaneous dipoles to form a persistent decomposition. Free water. Migraine gluconmannan solution is made into non Newtonian water in water, the konjac glucomannan polymer promotes the construction of the network structure in gel foods, and the water holding capacity is 40 times as much as 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 is a nonionic polysaccharide which has no charge, compared with thickening agents such as xanthan gum or guar gum. Its thickening properties are little affected by salt.

(3) Gelling
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. The gel formed by konjac glucomannan under the above conditions is thermoreversible. However, when heated under alkaline conditions, such as KOH, NaOH, Na2CO, K2CO, etc., the gel formed is thermally irreversible. This is because the ester bond formed between acetic acid and hydroxyl groups of sugar residues on the konjac glucomannan chain is hydrolyzed when heated under alkaline conditions. That is, the acetyl group is removed, the glucomannan is exposed, and the hydrogen bond is formed between several molecules, and crystallization occurs. With this crystallization as a node, a network structure (ie gel) is formed, and this gel is thermally irreversible.

(4) Film forming
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.

It is a high-molecular heteropolysaccharide polymerized by glucose and mannose residues with a molecular ratio of 1:1.6 to 1.7 through β-1,4 glycosidic bonds. Konjac glucomannan is a water-soluble non-ionic polysaccharide, the main chain is connected by D-mannose and D-glucose with B-1,4 pyranose sugar bond, and exists at the c position of the main chain mannose With a branched chain structure bounded by B-1,3 bonds, there are about 3 branched chains for every 32 sugar residues, and some sugar residues have acetyl groups. The natural konjac glucomannan is composed of radially arranged micelles. X-ray diffraction analysis revealed that konjac glucomannan particles were almost amorphous.

Konjac glucomannan powder is not absorbed as a dietary fiber, has no calories, has a full stomach feeling and can reduce or delay the absorption of glucose. It is an excellent supplement for diabetes, prevents obesity and retards weight loss. Glucomannan is a soluble fiber that can absorb water, retain water, and increase the volume and softness of stool through fermentation, which is beneficial to laxative and prevents constipation.

Glucomannan is also a plant gum, but it has a higher viscosity than other natural cheeses such as xanthan, Guer and locust bean. It does not precipitate, and combines with other gum such as xanthan gum or carrageenan.

●Application mechanism in health care products
Glucomannan is the dietary fiber with the largest molecular weight and highest viscosity in nature, with extremely high concentration. It is well known that the most important quality of soluble dietary fiber lies in its viscosity, which is the most important factor in reducing the increased blood sugar concentration index after a meal and maintaining its overall stability. The higher the viscosity, the better the efficacy. Glucomannan has the strongest water holding capacity and can absorb water molecules 200 times its own volume to form a viscous solution. Due to its special β-1-4 chain structure of glucose and mannose, it is not affected by the digestive enzymes of the human body and does not generate heat. Contains no calories sugar, fat, starch or protein.

●Nutrition and health function of konjac glucomannan
Due to the special properties of konjac glucomannan, modern medicine has proved that as a pharmaceutical additive, it can effectively reduce cholesterol, blood sugar and lose weight. It will have a wide range of application prospects in the pharmaceutical industry and can be used to treat hyperlipidemia, diabetes, obesity and constipation etc.
1). Lower blood sugar, increase insulin sensitivity
2). Lower blood cholesterol
3). Lose weight
4.) Constipation treatment, colon health care

(1) Applications in Agriculture
Konjac Glucomannan Powder dissolves in water to form a gel-like solution. After the fruits and vegetables are coated with konjac glucomannan, a layer of colorless and transparent semi-permeable film is formed on the surface, which can effectively prevent O2 from entering the fruit and slow down the process of The CO2 produced by the respiration of fruits and vegetables diffuses outwards, which can effectively achieve the effect of freshness preservation.
Konjac glucomannan can also be used as an animal feed additive. The aquatic animal feed made of it has good water stability, the loss rate of the granular material and the utilization rate of crude protein are very small, and it can still maintain a certain degree of hardness and elasticity in water.

(2) Applications in other industries
Konjac glucomannan can be used as an adhesive additive for paper making, printing glue, rubber, ceramics, and photographic film, and can be used as a drilling mud treatment agent and pressure fluid injection in the oil industry, effectively improving the quality and construction of the project; Bioengineering can be made into colloid for electrophoretic separation; it can be used as the size of wool, hemp, and cotton yarn in the textile industry, the printing and dyeing paste for double-sided printing of silk and the softener for post-treatment; it can be used as a softener in tobacco processing Fragrance-preserving agent; it is used as an additive for skin cream and shampoo in the cosmetic industry; it can be used as an embedding material for fungicides in wastewater treatment, so that fungicides can be released slowly; Surfactants are mixed and sprayed on the surface of buildings and roads to be demolished to prevent dust generated during construction; after esterification, molding, saponification, and cross-linking in chemical industry, they can be used as chromatographic fillers for ion-exchange chromatography ; After chemical modification and activation, Can be used as a carrier or cell carrier.

(3) Application in medicine

The nutrition and health function of konjac glucomannan is to play the role of dietary fiber in regulating nutritional imbalance, such as preventing and treating constipation, lowering blood fat, lowering blood sugar, weight loss and bodybuilding. In addition, it is also used to make contact lenses and medical optical products; adding konjac glucomannan to eye care solution can prevent the eyes and contact lenses from drying out. Konjac glucomannan gel can be used to stop bleeding and promote wound healing after disinfection; it can also be made into drugs for reducing blood fat, blood sugar, weight loss, and laxative.

(4) Application in food

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.
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.

★ Konjac Glucomannan Powder is one of our main products, we have enough stock.For any other questions or to inquire about custom products and samples, please feel free to contact us at cheney@kintaibio.com. We are always ready to answer, thank you！

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