Konjac flour, glucomannan content ≥ 60%

Typical Properties
CAS	37220-17-0
Catalog	ACM37220170-1
Purity	≥60 %
Density	1.471 g/cm3
Appearance	Powder
Storage	Room Temp
Color	White or yellow
EC Number	253-404-6
Grade	Reagent Grade
Impurity Content	≤ 4.5 %
Loss	≤ 12 %
Mesh	40-100 Mesh
pH	5.0-7.0
Quality Level	200
Shipping	Ambient
Transmittance	90 %
Viscosity	≥6000 mPa.s

Overview

Description

Konjac mannan is the main component of konjac tuber, a perennial plant of Araceae. It is a heteropolysaccharide consisting of β-d-glucose (G) and β-d-mannose (M) with a G/M ratio of 1 to 1.6. Konjac mannan contains a very small amount of acetyl groups, and its aqueous solution has a high viscosity. Alkaline treatment deacetylates and produces a chewy irreversible gel. Konjac mannan acts synergistically with other polysaccharides and forms thermoreversible gels. Konjac glucomannan has good thickening, water retention, water absorption, plasticity and film-forming properties, and is widely used in food, health products, medicine, industry, cosmetics and other fields.

Features

·Strong water absorption
·Excellent thickening
·Good plasticity and film formation
·Good blood compatibility and maintain good biodegradability
·High tear resistance
·Certain antibacterial properties

Application

·Used in food industry, as food thickener, edible film, degradable green packaging material, etc.
·It is used in the field of medicine, such as the development of biological materials such as artificial skin and supporting skeleton, and as a cell culture medium material, etc.
·For functional materials, as functional materials such as hygroscopic agent, thermoplastic material, material for sewage treatment, immobilization carrier, etc.
·Used in agriculture, as a coating for slow-release fertilizers, degradable mulch films, water-retaining agents for soil, etc.