Glucomannan

Glucomannan (CAS 11078-31-2), also known as D-Gluco-D-mannan, is a high-molecular-weight polysaccharide extracted primarily from konjac root. It functions as a gelling agent, thickener, and water-binding ingredient across food, pharmaceutical, and personal care manufacturing.

In food production, this ingredient is used to build texture in low-calorie noodles, jellies, and meat analogues. High gel strength at low concentrations reduces the need for other hydrocolloids in complex formulations.

Pharmaceutical formulators incorporate it as a binder and controlled-release matrix in solid dosage forms. It leverages viscosity-building behavior to regulate active ingredient release profiles effectively during the manufacturing process.

Personal care manufacturers use it to thicken and stabilize emulsions, creams, and serums. Its film-forming capacity also supports moisture retention in skin-contact products, providing a smooth and consistent application for consumers.

It is also applied as a dietary fiber ingredient in functional food and nutraceutical formats. These include capsules, powders, and meal-replacement products targeting satiety and digestive health claims in the wellness sector.

The material is supplied as a fine off-white to cream powder, with particle size and viscosity grades available to suit different processing requirements. Food-grade and pharmaceutical-grade specifications are standard in the global market.

Some suppliers offer material compliant with USP or Ph.Eur. monographs to ensure high quality. Bulk quantities are typically available in 25 kg bags for industrial use and large-scale production lines.

High-purity konjac flour grades are distinguished by their specific glucomannan content percentage. This allows manufacturers to select the precise grade needed for their specific thickening or gelling applications.