Konjac flour

CAS: 37220-17-0
Product Description:Konjac flour is obtained from the tubers of various species of Amorphophallus.It is a soluble dietary fiber that is similar to pectin in structure and function. 
konjac flour consists mainly of a hydrocolloidal polysaccharide, glucomannan. Glucomannan is composed of glucose and mannose subunits :inked with B-1 ,4 linkage at a molar ratio of i .O:1 .6. It is a slightly branched polysaccharide having a molecular weight of 200,000 to 2,000,000 daltons. Acetyl groups along the glucomannan backbone contribute to solubility properties and are located, on average. every 9 to 19 sugar units. In general, the konjac tuber is ground and milled, and its impurities are separated by either mechanical separation, water Wash, or aqueous ethanol wash to produce konjac flour. All processes are similar and result in a flour that is enriched in glucomannan and meets the specification listed in the Food Chemicals Codex.