Golden Food Co.,Ltd

Chemistry Characteristic

The Amorphophallus konjac tubers contain a significant quantity of on-absorb polysaccharide with special properties ( dietary fiber, gelatinizing, intestine cleaning agent, cholesterol and blood sugar reducing ) called konjacmannan or more correctly, glucomannan, which is separated into glucose and mannose by hydrolysis ( molecular ratio 1:1.6 ). The fresh konjac contains an average of 13.3% dry matter ( 7.5:1 ). 64% of the dry matter is glucomannan: 30.6% is starch.
In China and Japan now, the traditional processing method, in accordance with the characteristics of konjac, has been substituted by an advanced non-deterioration technological process so that the highly pure glucomannan has been obtained. The non-detercaration technological process is to grind physically and chemical purify by ethanol.
The original characteristics of the KGM are not influenced by subsequent chemical purification: partly refined Glucomannan PPKM and strongly refined Glucomannan HPKM have the same basic characteristics of the KGM. And it seems that they are only connected to the high molecular weight and the viscosity of the "gel" obtained.
On the other hand, the nutrition and dietary characteristics of Glucomannan (above all with regard to the lowering of the cholesterol level and cleansing the harmful substances from intestines) refer to the type of Amorphophallus konjac and depend on the origin, method of preparation of the tubers and all other factors that could affect molecular weight or form and dimension of the polysaccharide molecule.

Specification Product             Type		Particle  (size)	Moisture(%)	Viscosity(MPa.s)	Glucomannan (%)	Insolubles(%)	SO2(g/kg)		As(mg/kg)	Pb(mg/kg)	1%Solution
Konjac Powder	KA5012	50-120	≤11	≥15000	≥67	≤8	≤4		≤3.0	≤1.0	7
	KB5012	50-120	≤12	≥8000	≥62	≤10	≤4		≤3.0	≤1.0	7
	KC5012	50-120	≤12	≥4000	≥56	≤12	≤4		≤3.0	≤1.0	7
	KA1220	120下	≤12	≥12000	≥56	≤12	≤4		≤3.0	≤1.0	7
	KB1220	120下	≤12	≥8000	≥56	≤12	≤4		≤3.0	≤1.0	7
	KC1220	120下	≤12	≥4000	≥50	≤12	≤4		≤3.0	≤1.0	7