Konjac glucomannan

Konjac glucomannan ( CAS 37220-17-0 ), also supplied as konjac flour and konjac powder, is a high-molecular-weight polysaccharide extracted from the tuber of Amorphophallus konjac.

Approved as E425 in the EU, KGM functions as a gelling agent, thickener, and film-former across food, pharmaceutical, and personal care manufacturing sectors.

In food production, KGM is used to build gel structures in low-calorie noodles, vegan meat analogues, and restructured seafood products where it replaces gelatin or starch.

Pharmaceutical formulators incorporate it into controlled-release tablet matrices and capsule coatings, where its swelling behavior regulates active ingredient delivery.

In personal care, KGM is used in facial masks, moisturizing creams, and cleansing sponges, where its film-forming capacity supports moisture retention on the skin surface.

It also functions as a stabilizer in dairy alternatives and plant-based beverages, preventing phase separation during shelf life and improving overall texture.

Konjac glucomannan is available as an off-white to cream-colored powder in varying particle sizes. Standard commercial grades include food-grade ( FCC -compliant) and pharmaceutical-grade material.

Glucomannan content is typically specified at 60–90% or higher for premium grades. Bulk supply is standard in 25 kg bags, with moisture and viscosity specifications declared on data sheets.

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