Konjac glucomannan (KGM)
Synonyms:
Amorphophallus konjac, Devil's Tongue, Elephant-foot Yam, Konjac Mannan, Konnyaku, Snake Plant
Chinese Names:
魔芋
CAS Registry Number:
37220-17-0
Description:
Konjac mainly is a glucomannan extracted from Konjac tubers, a traditional food plant in Asian countries, particular in China and Japan for more than one thousand years.
Konjac glucomannan (KGM) is a high molecular polysaccharide. The molecular weight of KGM varied from 200,000 to 2,000,000 Daltons based on Konjac species or variety, processing and storage time of the raw material. All the Konjac products are characterized by low calories and high dietary fibre, good water solubility, gelation power, water-holding capacity, suspensibility, stability, film-forming property and cohesiveness.
They have good purity and transparency, high viscosity and coefficient of expansion, great dissolution rate and compatibility, and are free of off-flavor