Bulk Glucomannan Powder

What is Konjac glucomannan?

Konjac glucomannan (KGM) is a natural plant-neutral polysaccharide formed by the polymerization of glucose and mannose through β-1,4-glycosidic bonds. It is an excellent water-soluble dietary fiber and belongs to the category of edible semi-fibers, exhibiting unique physicochemical properties. Bulk Glucomannan Powder is mainly sourced from the tubers of the Konjac plant (Amorphophallus konjac), a perennial herbaceous plant in the Araceae family. 

The primary component of Konjac tubers is KGM, with the content of KGM in mature fresh Konjac reaching 10%-30%, which possesses desirable physical and biological properties such as plasticity, water absorption, film-forming ability, thickening ability, and water retention. The FDA approves KGM from Konjac as a dietary fiber component.

Specification:

Physicochemical Properties:

KGM appears as a milky white or light tan powder, almost odorless and tasteless. It can disperse in slightly acidic hot water or cold water and its solubility can be improved through heating or mechanical agitation. When a certain amount of alkali is added to its solution, it forms a thermally stable sol with high viscosity.

Glucomannan is a natural high-molecular-weight water-soluble polysaccharide with multiple -OH groups in its molecular structure, making it hydrophilic and easily soluble in water but insoluble in organic solvents such as methanol and ether. It exhibits excellent swelling properties, with the ability to absorb water up to about 100 times its own weight. Konjac glucomannan demonstrates unique gelling properties and, under non-alkaline conditions, it can form strong synergistic effects when combined with other substances like carrageenan, xanthan gum, and starch, resulting in increased solution viscosity.

Pharmacological Effects:

1. Carbohydrate Metabolism:

Konjac food is considered an ideal choice for diabetes patients due to its ability to reduce blood glucose levels, improve symptoms, and control the condition. Treatment with complex Konjac powder has shown a 53% decrease in fasting blood glucose and a 51% decrease in postprandial blood glucose in type II diabetes patients. Additionally, it led to a 59.9% reduction in glycated hemoglobin.

2. Lipid Metabolism:

Glucomannan Powder affects lipid metabolism and exhibits significant lipid-lowering effects. Apart from lowering serum cholesterol in rats, Konjac also has a reversing effect on fatty liver. KGM has demonstrated positive effects on the absorption and utilization of calcium (Ca), iron (Fe), zinc (Zn), and copper (Cu) without any adverse effects.

3. Weight-Loss:

KGM is a low-calorie weight-loss food with significant weight-loss effects.

4. Intestinal Function:

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

5. Cellular Aging:

Long-term consumption of KGM can delay the aging processes of brain glial cells, myocardial cells, and large and medium-sized arterial endothelial cells, prevent atherosclerosis, and improve cardiovascular and vascular functions.

6. Trace Element Absorption:

It has no effect on the fecal excretion and serum and femur content of calcium, iron, zinc, and copper in rats. Human trials have not shown any effect on the absorption of zinc, iron, and calcium. The serum calcium and phosphorus content, femur weight, bone calcium and phosphorus content, and bone morphometry parameters of rats fed with KGM remained unchanged, with no adverse effects on calcium and phosphorus metabolism and femur calcium content.

Application of Bulk Glucomannan Powder

1. Health Benefits in the Food Industry:

Konjac has a long history of use as a health food in China and Japan. Modern nutritional studies have shown that Konjac refined powder contains not only the main component KGM but also rich mineral elements, vitamins, and various essential amino acids for the human body. Fresh Konjac contains several amino acids, accounting for 0.9398% of its total weight, including seven essential amino acids, accounting for 0.2286% of its total weight. Each 100g of fresh Konjac contains 25.62mg of various vitamins and 29 trace elements. KGM has gradually gained attention in the field of nutrition as a high-quality dietary fiber.

2. Application of its Gelation Properties in Food:

Konjac polysaccharides have special gelation properties. Utilizing the gelation characteristics of Konjac, a series of Konjac gel foods can be produced, including Konjac noodles, Konjac tofu, Konjac vermicelli, Konjac analog foods, as well as Konjac fruit preserves, Konjac milk products, foaming foods, Konjac gummies, and Konjac grain beverages, among others. it is also widely used as a food additive, acting as a stabilizer for ice cream to improve its smooth and delicate texture, and as an additive for baked goods like biscuits, bread, and cakes to enhance water retention, smooth appearance, and crisp texture.

3. Sol's Film-Forming, Stability, and Antimicrobial Properties in Food:

Konjac glucomannan forms a water-soluble sol with film-forming properties. With the rise of fruit and vegetable preservatives, Konjac glucomannan, due to its high solution viscosity, excellent stability, strong antimicrobial properties, and cohesive, smooth characteristics, is used as an active ingredient in preservatives. Fresh food treated with KGM preservative forms a thin film on the surface, sealing the pores of the fresh product surface, creating a tightly sealed environment with reduced water evaporation and nutrient consumption. It limits the speed of oxygen passing through the fresh product surface and weakens the respiration intensity of the fresh product. 

Simultaneously, it can inhibit the invasion and spread of pathogens and molds, playing a role in preservation and preventing decay, thereby extending the shelf life of fresh products. Experiments using chemically modified KGM derivative solutions to coat fruits and vegetables like kiwi, strawberries, oranges, apples, chestnuts, cucumbers, and peppers have shown that the resulting preservation film exhibits water retention properties, reducing the loss rate of vitamin C, the decrease in respiration intensity, and the rate of fruit decay. 

The fresh-keeping effect is excellent. Therefore, KGM is expected to be developed into fruit and vegetable preservation solutions or preservation film materials. By using KGM as the base material and adding plasticizers and reinforcing agents, high-quality film materials with good mechanical properties, transparency, and certain waterproof properties can be prepared, which can be used as a new non-toxic, pollution-free, edible food packaging film.

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If you want to get more information about Bulk Glucomannan Powder, you can contact us as follows:

E-mail: sales@sxytorganic.com

Phone: +8617795611310

Telephone: +86-029-86478251

Address: No. 10, Jinye 1st Road, Yanta District, Xi'an, Shaanxi, China

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