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Konjac gum

E No.:E425
CAS NO.: 37220-17-0
Einecs No.:253-404-6
Hs code:13023990.90
Payment Term:L/C, D/P, T/T
QC:HACCP, Halal, Kosher, ISO



The processing procedure of Konjac Gum is: Konjac Fine Powder with alcohol, to get rid of impurities like starch, ashy substances, cellulose, pigment and alkaloid, thus to get the high-purity Konjac gum. Glucomannan dry base contents account for 80%-95% in the product.

By using edible alcohol as carrier, the processing procedure adopts modern and advanced techniques, without using any chemical additive, thus to ensure the quality and purity of the product. According to customers' requirements, we have also developed low-sulphur products, in which SO2 content is limited under 4ppm (as per E-425ii).

Konjac Gum products are mainly used in producing high value-added food, pharmaceutical and healthcare products and cosmetics, such as jelly, jam, jelly drops, dsiry products and medicine capsules, etc.

Konjac Gum is a natura gum widely used as thickener in food production. As a strong gelling agent, Konjac Gum can be used in a wide variety of industries including: food production, beverage, pharmaceutical, cosmetics, agriculture/animal feed, and various other industries.


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Konjac gum is a pure natural high-purity hydrocolloid made from the alpine plant-fresh konjac tubers and processed into konjac fine powder and then refined by alcohol. The main component is glucomannan. The dry basis content is over 80%. The particles are fine and even, with high viscosity, strong stability and no odor. It has better water solubility, gelability, uniform and stable aqueous solution, fast dissolution, and has physical and chemical properties such as expansion coefficient of more than 100 times. It is widely used in health food and other aspects, and is a new product with high technical content.

Konjac gum can be used as a stabilizer, suspending agent, thickener, emulsifier, and quality improver in noodle products, meat products, and canned products. Konjac gum and other edible gums have a complementary effect to produce the best viscoelastic effect. This konjac gum further enhances the gel strength and stabilization of carrageenan, xanthan gum and other gums, and has multiple functions. Is being widely used in the food industry.

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