KonjacMannan Instructions

High-molecular-weight nonionic glucomannan mainly composed of mannan and glucose with [beta]-1,4 bond [1.6:1 (4) molar ratio], with a small amount of beta-1,4 bonds The structure of the bond, along the glucomannan backbone, has an acetyl group every 9 to 19 monosaccharide units, which contributes to the dissolution of glucomannan. The average molecular weight of 200,000 to 2 million.

Product Name: KonjacMannan

Usage: Health care products

CAS: 37220-17-0

Specifications: 95% Food Grade

Appearance: White or cream to light brown-yellow powder. It can be dispersed in hot or cold water with a pH of 4.0-7.0 and forms a highly viscous solution. Heating and mechanical stirring increase solubility. If a moderate amount of base is added to the solution, a thermally stable gel can be formed that does not melt even if heated strongly. Light yellow to brown powder. Basically odorless and tasteless. Its aqueous solution has a strong tailing (drawing) phenomenon, and its consistency is very high. The fiber material has a certain decomposition capacity. The main ingredient is polysaccharides.

Application mechanism

Glucomannan is a dietary fiber with the highest molecular weight and highest viscosity in nature and has a very high concentration. It is well known that the most important quality of soluble dietary fiber is its viscosity, which is the most important factor in reducing the post-prandial blood glucose concentration index and maintaining its overall stability. The higher the viscosity, the better the efficacy.

Glucomannan has the strongest water-holding capacity and can adsorb 200-fold volume of water molecules to form a viscous solution.

Due to its special β-1-4 chain structure of glucose and mannose, it is not affected by the body’s digestive enzymes and does not produce heat.

Does not contain carbohydrates, fats, starches and proteins

Konjac glucomannan nutrition and health function: