Glucomannan

Glucomannan (CAS 11078-31-2), also known as D-Gluco-D-mannan, is a high-molecular-weight polysaccharide extracted primarily from konjac root.

Where is Glucomannan used?

• Food: gelling agent, thickener and water-binding ingredient; builds texture in low-calorie noodles, jellies and meat analogues
• Pharmaceutical: binder and controlled-release matrix in solid dosage forms
• Personal care: thickener and stabiliser for emulsions, creams and serums
• Nutraceutical: dietary fibre ingredient in capsules, powders and meal-replacement products
• High gel strength at low concentrations reduces the need for other hydrocolloids.

Good to know: High-purity konjac flour grades are distinguished by their glucomannan content percentage. Some suppliers offer material compliant with USP or Ph. Eur. monographs.

Commercial specifications

• Particle size and viscosity grades available
• Food-grade and pharmaceutical-grade specifications
• Bulk quantities typically in 25 kg bags