DESCRIPTION

Konjac Flour occurs as a cream to light tan powder. It is a hydrocolloidal polysaccharide obtained from the tubers of various species of Amorphophallus. Konjac Flour is a high-molecular-weight, nonionic glucomannan primarily consisting of mannose and glucose at a respective molar ratio of approximately 1.6:1.0. It is a slightly branched polysaccharide connected by β-1,4 linkages and has an average molecular weight of 200 to 2000 kDa. Acetyl groups along the glucomannan backbone contribute to solubility properties and are located, on average, every 9 to 19 sugar units. Konjac Flour is dispersible in hot or cold water and forms a highly viscous solution with a pH between 4.0 and 7.0. Solubility is increased by heat and mechanical agitation. Addition of mild alkali to the solution results in the formation of a heat-stable gel that resists melting, even under extended heating conditions.