Konjac Glucomannan(KGM)

Konjac glucomannan gum
Konjac complex powder
Hydrocolloids Reference

About Konjac glucomannan (KGM)
Konjac glucomannan (KGM) is a water-soluble dietary fiber that is similar to pectin in structure and function.

KGM is a high molecular polysaccharide, is formed when the residues of glucose and mannose are bound together by β-1, 4-linkages, the molar ratio of glucose and mannose is 1:1,6. Acetyl groups are located on every 9-19th sugar unit. These acetyl groups contribute to the solubility and gelling properties. If the acetyl groups are removed under mild alkaline conditions, the molecule will produce heat stable gels.

The molecular weight of KGM from 200,000 to 2,000,000 varied by konjac species or variety, processing method and even storage time of the raw material.

KGM service food industry as following function

Soluble Dietary fiber source

Gelling agent
Film former

Konjac Glucomannan(KGM) unique functions:

  1. Forms an extremely viscous solution
  2. Has great water-binding capabilities
  3. Can form a reversible or a thermo-non-reversible gel

General function

  • Highly soluble in cold and hot water and forms a viscous sol in 20-30 minutes.
  • Gels with mild alkali 
  • Heat stable gelation
  • Interaction with starch
  • Synergism with kappa carrageenan, xanthan gum and LBG
  • Stable at low pH

Konjac powder has the highest molecular weight and strongest viscosity among any dietary fiber known to science. (Molecular weight between 200,000-2,000,000 Daltons)

It is capable of absorbing up to 50 times its weight in water and creates a highly viscous gel from 20,000 to 40,000 cp.

Application of KGM in food industry

Application Examples Principles
Gel foods Thermo-irreversible gels Konjac cakes, konjac noodles, konjac slices, konjac chips, animal food-imitating dishes made of alkali gelated konjac for vegetarians (vegetarian shrimps, stomach slices, kidneys, dried beef, squid, cuttlefish, sea cucumber), konjac drinks, pets feed  
Thermo-reversible gels Fat-free confectioneries, jelly, budding, jam Reversible gelation
Additives   Fruit juice, vegetable juice, jam, yogurt, ice-stick, ice cream, ice water, other thickened and water-retaining drinks, flavoring powder, starch Thickening and water-holding
Noodles, bread, cakes, cookies, meat balls, ham sausage Binding and water-holding
Others   Edible films, preservation films, capsule, micro-capsules, powdered spices Film-forming property


KGM Major Functionality

Segment Application Key Functionality
Bakery Bread Dough extender / conditioner
  Pasta Moisture control
Confectionery Gummy bears Gelling, moisture & texture control
Dairy Products Yogurt Stabilization, thickening
  Puddings Thickening
Edible films Water soluble or water insoluble films Film forming
Health Foods Fiber drinks Thickening, mouthfeel, fiber content
  Slimming capsules Water absorption, fiber content
Jams & Jellies Low calorie jams Gelling and thickening
Processed Meat & Fish Products Ham type products Gelling
  Sausages Moisture and texture control
Water Gels Water Desserts Gels Gelling, moisture control


Food Regulatory Status

Health Canada approved as a food ingredient in Canada

FDA approval as GRAS in the United States
Konjac flour be affirmed as GRAS for use as food ingredient
Listed on FCC(Food chemical codex), the 4th edition 1996 USA

Approved by the EU # L295127, E-425
Listed under E425, Annex V, food additives, 1998, EU