High Quality 99% High Quality Konjac Glucomannan CAS 37220-17-0

• CAS No.: 37220-17-0
• Formula: C26h43o22
• EINECS: 253-404-6
• Nutritional Value: Nutritional
• Certification: ISO
• Packaging Material: Paper
• Model NO.: FD001
• Storage Method: Normal
• Shelf Life: >12 Months
• Type: Konjac Glucomannan
• Transport Package: as Required
• Specification: 25kg/Drum, DRUM, Aluminum Foil Bag
• Trademark: ALLRIGHT G. C.
• Origin: Shandong
• Production Capacity: 8000 Kilogram/Kilograms Per Month

Product Description

99% High Quality Konjac Glucomannan CAS 37220-17-0

Product name: Konjac Glucomannan Powder
Latin Name:  Amorphophalms konjac K Koch.
Specification: 60%-95%  Glucomannan
Appearence: White  powder 
Active Ingredients: Glucomannan                    
Melecular Formula: C26H43O22



Konjac is a plant that is found in China, Japan and Indonesia. The plant is part of the genus Amorphophallus. Typically, it thrives in the warmer regions of Asia.The extract of the Konjac root is referred to as Glucomannan. Glucomannan is a fiber-like substance traditionally used in food recipes, but now it is utilized as an alternative means of weight loss. Along with this benefit, konjac extract contains other benefits for the rest of the body as well.The main material of the natural konjac gum is fresh konjac, which grow in virgin forest in Hubei area. We use advanced method to distill the KGM, aminophenol, Ca, Fe, Se which are good for health. Konjac is known as" the seventh nutriment for human". Konjac Gum with its special water holiding capacity, stability, emulsibility, thickening property, suspension property and gel propery can especially adopted in food industry. 

1.It could reduce postprandial glycemia, blood cholesterol and blood pressure.
2.It could control appetite and reduce body weight.
3.It could increase insulin sensitivity.
4.It could control insulin resistant syndrome and diabetesII development.
5.It could reduce heart disease.


1) Gelatinizer(jelly, pudding, Cheese, soft candy, jam );
2) Stabilizer(meat, beer);
3) Film Former(capsule, preservative);
4) Water-keeping agent( Baked Foodstuff );
5) Thickener (Konjac Noodles, Konjac Stick, Konjac Slice, Konjac Imitating Food stuff);
6) Adherence agent( Surimi );
7) Foam Stabilizer (ice cream, cream, beer)  

ITEM	TEST METHOD	SPECIFICATION	RESULTS
Appearance	Visual	Fine powder	Complies
Color	Visual	White	Complies
Odor & Taste	Organoleptic	Characteristic	Complies
Particle size	Taylor Mesh	80 mesh	80 mesh
Loss on Drying	GB/T 5009.3-2003	≤10.0%	7.90%
Ash	GB/T5009.4-1985	≤3.0%	1.93%
Assay (Glucomannan)	See as below	≥85%	95.02%
Viscosity (mpa.s)	GB 10247-1998 NDJ(4#12RPM)	≥36000	36500
Peak viscosity time	60 min	60 min	Lab value
Pb	GB/T 5009.12-2003	≤0.8ppm	0.09
As	GB/T 5009.11-2003	≤2ppm	0.08
SO2	GB/T 5009.34-1996	≤500ppm	225
PH	GB/T 10786	5-7	6
Microbiological Control
Total plate count	GB/T 4789.2-2003	<5000 CFU/g	<5000
Yeast & mold	GB/T 4789.15-2003	<100 CFU /g	<100
E.coli	GB/T 4789.3	Negative	Negative