Konjac Glucomannan KJ-22
Thickeners
Nutritional Enhancers
37220-17-0
E425
(C₆H₁₀O₅)ₙ β‑D‑glucomannan
$17.82 ~ $26.73
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Konjac Glucomannan KJ-22?
Konjac Glucomannan KJ-22 is a natural, high-viscosity soluble dietary fiber extracted from the konjac root, primarily used in the food industry as a powerful thickener, stabilizer, and gelling agent, often forming calorie-reduced food products.
How is Konjac Glucomannan KJ-22 made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Receiving, sorting, and washing fresh or dried konjac tubers/chips. | Incoming Quality Control (IQC): Tubers are inspected for maturity, freshness, and absence of rot or foreign matter. Washing must be thorough to remove all soil and surface contaminants. |
| 2 | Slicing & Drying | Slicing fresh tubers into uniform thin chips and drying them. | Control slice thickness for uniform drying. Drying temperature is critical to prevent starch gelatinization and color degradation. Final moisture content of chips must be below 13%. |
| 3 | Crushing & Flour Milling | Grinding dried konjac chips and using air separation to produce coarse konjac flour. | Particle size of the primary grind is monitored. Air separation velocity is a key parameter to efficiently separate the lighter glucomannan particles from heavier starch. |
| 4 | Alcohol Purification | Washing the coarse flour with food-grade ethanol to remove impurities like starch, ash, and pigments. | Ethanol concentration (typically 50-80%), washing time, and temperature are strictly controlled. Multiple washing cycles are performed until desired purity is achieved. |
| 5 | Dehydration & Drying | Separating the purified glucomannan from the alcohol solution and drying the wet material. | Centrifugation removes excess alcohol. Drying is performed at a low temperature under vacuum to preserve the molecular weight and high viscosity of the glucomannan. |
| 6 | Pulverizing & Sieving | Grinding the dried, purified glucomannan into a fine powder and sieving it to achieve a specific particle size. | The pulverizer and sieve mesh size (e.g., 120 mesh) are selected to meet the KJ-22 specification. This ensures proper hydration and texture in the final application. Monitored for metal contamination. |
| 7 | Blending & Final Testing | Blending different purified batches for homogeneity and performing comprehensive quality analysis. | Final product is tested for key specifications: Viscosity, Glucomannan Purity (%), pH, Particle Size, Ash Content, and Microbiological Limits. Batches must meet all KJ-22 standards before release. |
| 8 | Packaging & Storage | Weighing and packaging the finished Konjac Glucomannan KJ-22 into sealed, moisture-proof bags. | Packaging is done in a controlled-environment room to prevent contamination. Proper sealing and labeling with batch numbers are crucial for traceability. Store in a cool, dry, and clean warehouse. |
Technical Specifications
| CAS Number | 37220-17-0 |
| Chemical Formula | (C₆H₁₀O₅)ₙ β‑D‑glucomannan |
| Solubility | Soluble in hot/cold water; forms high-viscosity gel; insoluble in ethanol |
| Storage Conditions | Store sealed, cool (<25 °C), dry, avoid moisture/light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Thickener
gelling
film former
emulsifier in foods
supplements
pharmaceuticals
Mechanism of action:
| Parameter | Konjac Glucomannan KJ-22 |
|---|---|
| Functional Category | Gelling Agent; Thickener; Viscosity Modifier; Stabilizer; Film Former. |
| Key Ingredients | High-purity Glucomannan polysaccharide derived from the corm of the Amorphophallus konjac plant. |
| Mechanism of Action | Hydrates rapidly to form highly viscous solutions by entangling its long polysaccharide chains and extensively hydrogen-bonding with water molecules. Under alkaline conditions and heat, undergoes deacetylation, allowing polymer chains to form a strong, elastic, and thermo-irreversible gel network. |
| Application Effect in Product | Creates firm, sliceable gels in vegan meats and desserts; increases viscosity and provides rich mouthfeel in sauces and beverages; reduces syneresis in dairy and bakery fillings; improves freeze-thaw stability; acts as a fat replacer by mimicking texture in low-fat formulations. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Konjac Glucomannan KJ-22 | Hydrocolloid / Soluble Fiber | Highest viscosity and water-binding capacity; forms strong, thermo-reversible elastic gels; plant-derived. | Exceptional gelling and thickening power at very low concentrations; creates a chewy, elastic texture; calorie-free and vegan. | Can be difficult to disperse without clumping; higher cost than some gums; may have a slight odor if not highly purified. | Vegan gelatin replacements, shirataki noodles, meat analogues, low-calorie foods, dietary supplements. | For maximum thickening or creating strong, elastic, heat-stable gels in vegan or calorie-free formulations. |
| Xanthan Gum | Hydrocolloid / Polysaccharide | High viscosity at low shear rates; stable across a wide pH and temperature range; excellent suspending agent. | Superior stability in acidic and enzymatic solutions; prevents oil/water separation effectively; creates a smooth, non-gummy texture. | Does not form a firm gel on its own; can have a "slimy" mouthfeel at high concentrations; fermentation-derived. | Salad dressings, sauces, gluten-free baking, beverages, stabilizing suspensions. | When emulsion stability, particle suspension, or consistent viscosity across harsh conditions is the primary goal. |
| Guar Gum | Hydrocolloid / Galactomannan | Rapidly hydrates in cold water to build viscosity; plant-derived from guar beans. | Very cost-effective; good thickening power for cold applications; provides a creamy mouthfeel. | Less stable in highly acidic or high-heat applications; can impart a subtle "beany" flavor; weaker gelling power. | Ice cream, dairy products, baked goods, sauces, gravies. | For general-purpose, cost-effective thickening, especially in cold or neutral pH applications like dairy. |
| Carrageenan | Hydrocolloid / Polysaccharide | Forms gels of varying textures (brittle to elastic); reacts strongly with milk proteins; seaweed-derived. | Excellent at gelling and stabilizing dairy systems; different types offer tailored textures; forms clear gels. | Requires heat to activate; some types are prone to syneresis (weeping); less effective in water alone compared to milk. | Dairy desserts, chocolate milk, processed meats, vegan cheese, plant-based milks. | For creating specific gel textures, particularly in dairy and protein-rich systems where its reactivity is an advantage. |
| Gelatin | Gelling Agent / Animal Protein | Forms a thermo-reversible gel that melts near body temperature; derived from animal collagen. | Creates a unique melt-in-the-mouth texture that is difficult to replicate; produces very clear and glossy gels. | Not vegan, vegetarian, halal, or kosher (unless specified); gel is not heat-stable and melts easily. | Gummy candies, marshmallows, jellies, panna cotta, pharmaceutical capsules. | For achieving the classic, melt-in-the-mouth texture in desserts and confectionery where an animal-based product is acceptable. |
Technical Documents
Available Documentation
COA, Technical Spec Sheet, MSDS
Safety Data Sheet (SDS)
Provided with shipment
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications