Konjac Extract

Latin Name:Amorphophalms konjac
Active Ingredient:Glucomannan
CAS No:37220-17-0
Specification:40%-90%Glucomannan by HPLC
MOQ:1kg
Lead Time:Within 7days after confirming order

Konjac Extract Information:

Konjac is grown in India, China, Japan and Korea for its large starchy corms, used to create a flour and jelly of the same name. It is also used as a vegan substitute for gelatin.

Active Ingredient: 40%-90% Glucomannan Test by HPLC
Molecular Formula: C26H43O22
Molecular Mass: 708
CAS NO: 37220-17-0

Konjac Flour 90% Glucomannan

Depending the species, dried crude konjac flour contains about 49-60% Glucomannan as the main polysaccharide, 10-30% starch, 2-5% fibre, 5-14% crude protein, 3-5% reduce sugars and 3.4-5.3% ash, it is low in vitamins and fat. Crude konjac flour is cream to light tan in colour with typical fishy odours .

Konjac flour is obtained from the tubers (roots) of various species of Amorphophallus, a plant that belongs to the family of the Araceae and originally from South East Asia. It is a source of water soluble fibre and has been consumed for more than 2,000 years in China and Japan as part of a healthy diet and important oriental dishes. Konjac is called JU RUO (pronounced in Chinese) by the Chinese people, and called KONNYAKU by the Japanese in accordance with the Chinese pronunciation for JU RUO

Indications and Uses:

Konjac contains more than ten kinds of amino acid required by human body, microelement and unsaturated fatty acid, it is effective in tumor resisting, blood pressure descending, blood sugar descending and weight-losing.