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About Konjac Glucomannan(KGM)
Konjac glucomannan gum
Konjac complex powder
Hydrocolloids
Reference
About Konjac glucomannan (KGM)
Konjac glucomannan (KGM) is a water-soluble dietary fiber
that is similar to pectin in structure and function.
KGM is a high molecular polysaccharide, is formed when the residues
of glucose and mannose are bound together by β-1, 4-linkages,
the molar ratio of glucose and mannose is 1:1,6. Acetyl groups
are located on every 9-19th sugar unit. These acetyl
groups contribute to the solubility and gelling properties. If
the acetyl groups are removed under mild alkaline conditions,
the molecule will produce heat stable gels.
The molecular weight of KGM from 200,000 to 2,000,000 varied by
konjac species or variety, processing method and even storage
time of the raw material.
KGM service food industry as following function
Soluble
Dietary fiber source
Gelling
agent
Thickener
Stabilizer
Film former
Emulsifier
Konjac Glucomannan(KGM) unique functions:
- Forms
an extremely viscous solution
- Has
great water-binding capabilities
- Can
form a reversible or a thermo-non-reversible gel
General function
- Highly
soluble in cold and hot water and forms a viscous sol in 20-30
minutes.
- Gels
with mild alkali
- Heat
stable gelation
- Interaction
with starch
- Synergism
with kappa carrageenan, xanthan gum and LBG
- Stable
at low pH
Konjac powder has the highest molecular
weight and strongest viscosity among any dietary fiber known to
science. (Molecular weight between 200,000-2,000,000 Daltons)
It is capable of absorbing up to
50 times its weight in water and creates a highly viscous gel
from 20,000 to 40,000 cp.
Application of KGM in food industry
Application
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Examples
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Principles
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Gel foods
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Thermo-irreversible gels
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Konjac cakes, konjac noodles, konjac
slices, konjac chips, animal food-imitating dishes made
of alkali gelated konjac for vegetarians (vegetarian shrimps,
stomach slices, kidneys, dried beef, squid, cuttlefish,
sea cucumber), konjac drinks, pets feed
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Thermo-reversible gels
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Fat-free confectioneries, jelly, budding,
jam
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Reversible gelation
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Additives
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Fruit juice, vegetable juice, jam, yogurt,
ice-stick, ice cream, ice water, other thickened and water-retaining
drinks, flavoring powder, starch
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Thickening and water-holding
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Noodles, bread, cakes, cookies, meat
balls, ham sausage
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Binding and water-holding
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Others
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Edible films, preservation films, capsule,
micro-capsules, powdered spices
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Film-forming property
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Segment
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Application
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Key Functionality
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Bakery
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Bread
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Dough extender / conditioner
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Pasta
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Moisture control
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Confectionery
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Gummy bears
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Gelling, moisture & texture control
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Dairy Products
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Yogurt
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Stabilization, thickening
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Puddings
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Thickening
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Edible films
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Water soluble or water insoluble films
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Film forming
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Health Foods
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Fiber drinks
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Thickening, mouthfeel, fiber content
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Slimming capsules
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Water absorption, fiber content
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Jams & Jellies
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Low calorie jams
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Gelling and thickening
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Processed Meat & Fish Products
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Ham type products
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Gelling
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Sausages
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Moisture and texture control
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Water Gels
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Water Desserts Gels
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Gelling, moisture control
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Food Regulatory Status
Health
Canada approved as a food ingredient in Canada
FDA approval as GRAS in the United States
Konjac flour
be affirmed as GRAS for use as food ingredient
Listed on FCC(Food
chemical codex), the 4th edition 1996 USA
Approved
by the EU # L295127, E-425
Listed under E425, Annex V, food additives, 1998, EU
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