Konjac mannan, also known as konjac glucomannan, is a water-soluble polysaccharide derived from the tuber of the konjac plant (Amorphophallus konjac). It is primarily composed of glucose and mannose units, which are linked by β-1,4-glycosidic bonds. This substance is notable for its high viscosity and gel-forming ability when hydrated, making it a popular ingredient in food products, particularly as a thickening agent and dietary fiber supplement. Konjac mannan is low in calories and has the ability to absorb water, which can contribute to a feeling of fullness, thus being utilized in weight management products. Additionally, it has applications in the pharmaceutical and cosmetic industries due to its emulsifying and stabilizing properties. The substance is generally recognized as safe (GRAS) when consumed in appropriate amounts, although excessive intake may lead to gastrointestinal discomfort. Its unique properties make konjac mannan a versatile ingredient in various formulations, promoting health benefits such as improved digestion and cholesterol management.

Konjak mannan

37220-17-0: 3A-Pf120, Amophol LG, Amophol TS, GM-B (mannan), GM-C (polysaccharide), Gm-A, Gm-B, Gm-C, Gums, konjak, H 18 (polysaccharide), HNHuayue 0325, Hemannan, Inagel Fine Mannan, Inagel Mannan 100, Inagel Mannan 180, Inagel Mannan S, Km-100F, Kon 4452, Konjac, Konjac Glucomannan, Konjac Gum, Konjac K, Konjac P.E., Konjac mannan, Konjak, Konjak gum, Konnyaku, Luxara 208-1, Mannan 100, Mannan, konjak, Mannane de Konjak, Nutricol, Nutricol GP 312, Nutricol GP 6220, Nutricol XP 3464, Propol, Propol A, Propol ISLB, Propol KW, Propol LM, Propol PA, Propol Phoenix 2A, Rheolex LM, Rheolex One, Rheolex RS, Rheolex RS-H, Rheolex RX-H, Rheolex RX-L, Ticagel, Ticagel Konjac HV, Timac Mannan, Vistop D 2134, Yz-J 36A, manano Konjak, Konjak mannan

Konjac glucomannan is an acetylated (1,4)-β-D-glucomannan obtained from the tubers of Amorphophallus konjac or Konnyaku root. It is widely used in foods, pharmaceuticals paints and explosives. It has been shown that ternary mixtures of konjac glucomannan, xanthan gum and sodium alginate can form a non-covalently linked complex which exhibits enhanced rheological properties of value in, for example, functional foods.

CAS 37220-17-0: Konjak mannan

Konjac glucomannan

Ref: 3D-YK10336

Konjac glucomannan

Ref: 7W-GK2557

Konjac Glucomannan

Ref: 3B-K0075