Konjac Gum (E425)

Brief Overview Konjac gum is extracted from the root of the Konjac plant, a part of Genus Amorphophallus. It is white or cream-colored with high viscosity. It has high transparency in nature and can be easily dissolved. Konjac Gum comprises 85-90% Glucomamman and is used in Asia to create flour and a high-viscosity jelly. It synergizes with kappa carrageenan and xanthan gum, forming thermoreversible, elastic gels. Konjac Gum has many characteristics such as hydrophilic, thickening properties, stability, emulsification, suspension, gel and film forming properties, etc. Manufacturing Process The process of crude konjac glucomannan production consists mainly of two steps: drying by dehydration and konjac power processing. The freshly harvested konjac tuber is first washed, peeled, then sliced. The konjac slices are then dried by dehydration in oven-drying equipment. The dried slices are broken and grind into a fine powder. The starch, fiber, and other impurities are then removed. When the konjac powder is further purified and finely subdivided, a better product, konjac gum, will result, which is better quality and more convenient for use.