variety of applications, including food, cosmetics, and pharmaceuticals. Due to its water solubility, Konjac is categorized as a hydrocolloid. It shares characteristics with many food gums.
Whether you need to enhance stability, or create innovative formulations, Nourisi ®Konjac Gum provides the versatility and reliability you need to succeed in competitive markets.
Brand: Nourisi ®
E No.: E425
CAS No.: 37200-17-2
EINECS: 253-404-6
Nourisi ®Konjac Gum
Nourisi ®Konjac Glucomannan Gum
| Items | Specification |
|---|---|
| E No. | E425 |
| CAS No. | 37220-17-0 |
| Aspect, Flavor | White to cream colored powder, of neutral odour and flavor. |
| Viscosity | ≥15000cps |
| Glucomannan content | ≥60% |
| Loss on drying | Not more than 15% |
| pH | 5.0-8.0-measured in a 1% aqueous solution |
| Ash(at 800℃，3-4hours) | ≤4.5% |
Konjac gum is widely used in the food industry as a thickening and gelling agent. For example, in Japanese cuisine, it is used to make konjac jelly, a popular low - calorie and high - fiber food. In soups and sauces, it can increase viscosity, giving a rich and smooth texture. It helps to improve the stability and mouthfeel of various food products.
In the beverage field, konjac gum acts as a stabilizer. It can prevent the separation of ingredients in beverages such as fruit juices and milkshakes. For instance, in some plant - based milk alternatives, it keeps the suspension of the plant particles evenly distributed, ensuring a consistent taste and appearance throughout the shelf - life of the product
Konjac gum is added to meat products to improve water - holding capacity. When used in sausages or hams, it helps to retain moisture during processing and cooking. This results in juicier and more tender meat products. It also reduces drip loss during storage and cooking, improving the overall yield and quality of the meat.
In baking, konjac gum can be used as a substitute for gluten in gluten - free products. It provides elasticity and structure to the dough, similar to what gluten does in traditional baking. For example, in gluten - free bread, it helps to trap air bubbles during the rising process, resulting in a lighter and fluffier texture.
In the production of candies, konjac gum is used as a gelling and thickening agent. Gummy candies are a prime example. It gives the candies their characteristic chewy texture and shape. It can also enhance the stability of the candy, preventing it from melting or deforming easily under normal storage conditions.
Thickening and stabilizing: Konjac gum‘s viscosity is minimally affected by salts. It effectively increases the viscosity of food products, improves mouthfeel, and stabilizes suspensions and emulsions.
Gelation：Konjac gum can form thermo - reversible gels. When heated and then cooled, it can create a three - dimensional network structure. The gel strength can be adjusted by varying the concentration of konjac gum and other factors like the presence of other polysaccharides.
Binding Capacity: Konjac gum effectively enhances the internal binding force of products.
Synergy with Other Hydrocolloids: Enhances the properties of other hydrocolloids, such as carrageenan and xanthan gum, to form stronger and more stable gels.
Nourisi ® Konjac gum conforms to definition and specifications from JECFA（FAO/WHO）, FDA(21CFR) and European Commission Regulation（EU）No.231/2012. However, we recommend that the user ensure that this product is in compliance with the local regulations in force, particularly in the country where the product is to be consumed.
Nourisi Group, as the leading manufacturer and supplier of Xanthan Gum for almost 20 years’ experience since 2006, committed to innovation and continuous improvement, and growing together with our customers globally.
Our R&D team brings deep expertise in food science, nutrition, biology, and chemistry, backed by collaborations with leading university research labs in China. This ensures our solutions are at the forefront of scientific advancement, tailored to meet your unique project needs.
We host regular seminars with industry-leading manufacturers and customers, fostering insights into product applications, market trends, and emerging technologies. This collaborative approach keeps you ahead in the dynamic food ingredients landscape.
Your success is our priority. We build long-term relationships through rigorous customer requirement evaluation, transparent communication, and proactive corrective actions. Our focus on quality and reliability is validated by internal and third-party audits.
Beyond plant-based ingredients, we offer an extended product range designed to simplify your supply chain. Our "one-stop shop" model reduces costs and enhances efficiency, empowering you to focus on innovation.
From nature to Nourisi ingredients is what we stand for, Nourisi’s products are manufactured by fermentation, a technology based on the ability of micro-organisms to transform renewable raw material into useful and healthy products.
Quality and sustainability are non-negotiable. We invest relentlessly in production upgrades, R&D, and regulatory compliance to ensure our products meet global standards. Every step of our process reflects our dedication to excellence.
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