Konjac glucomannan

Konjac glucomannan (CAS 37220-17-0), also known as konjac flour and konjac powder, is a high-molecular-weight polysaccharide extracted from the tuber of Amorphophallus konjac.

Where is Konjac glucomannan used?

• Food: gelling agent, thickener and film-former (E425) in low-calorie noodles, vegan meat analogues and restructured seafood, replacing gelatin or starch
• Pharmaceuticals: controlled-release tablet matrices and capsule coatings, where swelling behaviour regulates active ingredient delivery
• Personal care: facial masks, moisturizing creams and cleansing sponges, where film-forming capacity supports moisture retention
• Dairy alternatives and plant-based beverages: stabilizer that prevents phase separation and improves texture
• In frozen desserts and ice cream, prevents ice crystal formation and improves melt resistance, enhancing creamy consistency.
• In medical nutrition for the management of diabetes and dyslipidemia.
• A 2% to 3% solution with a small amount of alkali, heated to 85°C and held for about two hours, forms an elastic, rigid, and irreversible gel.

Good to know: Approved as E425 in the EU. Standard commercial grades include food-grade (FCC-compliant) and pharmaceutical-grade material.

Formulation notes

• In vegetarian/vegan foods, dosed at 3% to 14%.
• In water desserts, dosed at 0.1% to 0.3%.
• Preferably formulated as hard gelatin capsules or sachets because it is poorly compressible.
• Viscosity comparisons between products must be made at the same rpm; viscosity at 10 rpm is twice that at 30 rpm.

Typical specification

• Viscosity options from 15,000 to over 40,000 mPa·s (cps) are offered on the market.
• Purity can be adjusted from 60% to 95% glucomannan.
• Mesh size options range from 40 to 120 mesh.
• A 40 mesh grade is suitable for capsules and tablets due to its high bulk density, with conventional and organic versions available.
• When the ratio of konjac glucomannan to kappa carrageenan is 4:6 or 4.5:5.5, gel strength is maximized.

Regulatory status

• Under Commission Regulation (EU) No 432/2012, a health claim that glucomannan contributes to maintenance of normal blood cholesterol levels can be used only for foods providing a daily intake of 4 g of glucomannan.
• Konjac gum (E425i) and konjac glucomannan (E425ii) are authorized as thickeners under Commission Regulation (EU) No 231/2012.
• Not permitted in baby food.

Frequently asked questions about Konjac glucomannan

Which mesh grade is preferred for sachet formulations?

For sachets, konjac with a higher content of finer particles, approximately 120 mesh, is preferred for faster rehydration and low gritty mouthfeel.

Can konjac glucomannan replace locust bean gum in dairy products?

It can replace locust bean gum in dairy products such as ice cream, controlling ice crystal growth and stabilizing quality.

How does konjac glucomannan interact with kappa carrageenan?

There is a distinct synergistic effect between konjac glucomannan and kappa carrageenan; when heated and cooled together they form gels with different brittleness and elasticity.

Technical content is compiled and updated by the SoleChem product team from public technical sources; the certificate of analysis (COA) governs product-specific specifications.