| Customization: | Available |
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| Transport Package: | Drum |
| Specification: | 99% |
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Konjac gum, also known as konjac glucomannan (KGM), is a water-soluble polysaccharide that is extracted from the tubers of the Amorphophallus konjac plant, which is native to Asia. This plant has been utilized in traditional Chinese medicine and as a food source in East Asia for centuries. The gum is a complex carbohydrate composed of a glucose and mannose polymer with a ratio of 1:1.6 to 1.7, and it is known for its high viscosity and gelling properties when dissolved in water.
Konjac gum is used in the food industry as a thickening agent, emulsifier, and stabilizer. It is particularly popular in Japan, where it is used to make konnyaku, a low-calorie, jelly-like food product that can be found in various forms, including noodles and tofu substitutes. The gum is also used in the production of dietary supplements, especially those designed for weight management and digestive health, due to its high fiber content.
One of the unique properties of konjac gum is its ability to form a heat-stable gel with an alkaline coagulant. This characteristic makes it ideal for creating low-calorie and gluten-free food products. The gum is also recognized for its biocompatibility and degradability, making it a promising sustainable biopolymer for various applications, including active packaging films.
In terms of health benefits, konjac gum is a source of dietary fiber, which can contribute to gut health by promoting the growth of beneficial bacteria in the colon. It has been associated with constipation prevention, weight loss, and the regulation of blood sugar and cholesterol levels. However, it is important to consume konjac products responsibly, as excessive intake may cause gastrointestinal discomfort.
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