Konjac Gum

It is a water-soluble dietary fiber that is similar to pectin in structure and function. KGM is a high molecular polysaccharide, which consists of D-mannose and D-glucose units at a molar ratio of 1.6:1.0, connected byβ(1-4)-glycosidic bonds. Acetyl groups are located on every 9-19th sugar unit. These acetyl groups contribute to the solubility and gelling properties. If the acetyl groups are removed under mild alkaline conditions, the molecule will produce heat stable gels. The molecular weight of KGM varied from 200,000 to 2,000,000 by konjac species or variety, processing method and even storage time of the raw material.

Description
It occurs as a cream to light tan powder. It is a hydrocolloidal polysaccharide obtained from the tubers of various species of Amorphophallus. Konjac Flour is a high-molecular-weight, nonionic glucomannan primarily consisting of mannose and glucose at a respective molar ratio of approximately 1.6:1.0.