Konjac / Glucomannan

Konjac is ground powder from the root or tuber of the Amorphophallus konjac annual plant. It is typically found in Central and Southern China, as well as Japan, it takes 2-3 years of growth before the plant has any commercial value.

Each root contains 30% -50% glucomannan, the active or functional ingredient. Glucommanan is high in fiber and contains an insignificant amount of calories. PLT is proud to offer both konjac flour and glucomannan.

Konjac forms either heat-stable or thermally reversible gels. Konjac forms thermally reversible gels when combined with carrageenan, xanthan gum, and/or locust bean gum. Thermally-stable gels are formed by adding base. The texture and melting properties are easily customizable by varying the ratio of the gums.

A blend of Konjac and carrageenan form a heat reversible gel that acts as a binder and texturizer which is ideal for emulsion-type meats such as structured ham. Replacing half the carrageenan with konjac produces four times the gel strength of a carrageenan gel. In the dietary supplement industry, glucomannan is currently being used to promote cho-lesterol reduction, reduction of blood glucose, weight-loss, and relief of constipation. PLT currently stocks an alcohol-washed, milky white, low odor grade. We also offer sev-eral other purified and crude grades all of which have low microbiological levels.

GRAS
Cold water soluble
Heat stable
Acid stable
High in Fiber
Low in calories
Thermally-Reversible
Non-GMO
Substantially higher
pseudoplastic viscosity
High absorption rate
Thickening and moisture control

P.L. Thomas & Co., Inc. (PLT), 119 Headquarters Plaza, Morristown, NJ 07960. Tel: 973-984-0900; Fax: 973-984-5666.