Introduction about Konjac Gum

Introduction about Konjac Gum

 

The effective component of konjac gum is konjac glucomannan, commonly called KGM. Konjac glucomannan is a kind of non-ionic water-soluble polysaccharide and its molecular weight is 200,000-2,000,000. The viscosity of its industrial products can reach 360000mpa.s, and thus konjac gum is one of the plant-based water-soluble food gums with the highest viscosity.

As the main component of konjac gum, konjac glucomannan is one kind of soluble dietary fiber and possesses health-care functions generally recognized at home and abroad. It can effectively eliminate heavy atoms, radioactive elements and radioactive isotopes from the human body and act as a gastrointestinal scavenger. Also, it has an effective role in preventing and treating such diseases as high cholesterol, coronary heart disease, obesity, tumors and constipation. Konjac gum is a typical kind of functional foods that can provide with high fiber, low fat and calories. Consequently, it is widely used in food and food additive industries.

With its unique physicochemical properties and therapeutic functions, konjac gum establishes the foundations for its wide use in food and food additive industries.

Like most cationic, anionic and non-ionic food gums, konjac gum, as a kind of non-ionic water-soluble polysaccharide, possesses intersolubility, cooperativity and synergism. Therefore, it absolutely possesses advantages for food additives.

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On January 16th, 2013, posted in: Konjac gum, Products and Techniques by Tags:

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