Konjac Glucomannan, with the CAS number 37220-17-0, is a water - soluble dietary fiber extracted from the tubers of the konjac plant. It is a polysaccharide composed of glucose and mannose units linked by β - 1,4 - glycosidic bonds. The ratio of glucose to mannose is approximately 1:1.6.
It usually appears as a white to off - white powder. In terms of purity, our factory - supplied Konjac Glucomannan has a high purity level, meeting strict quality control standards. It has a high viscosity even in low concentrations. The gel - forming ability of Konjac Glucomannan is one of its remarkable properties, which makes it widely used in various industries.
In the food industry, Konjac Glucomannan is a popular thickening agent, stabilizer, and gelling agent. It can be used in the production of jelly, ice cream, and yogurt to improve texture and stability. For example, in jelly production, it helps the jelly maintain its shape and gives it a smooth and elastic texture. It is also used in low - calorie food products as a fat and starch substitute. Since it is a dietary fiber, it can increase satiety, making it suitable for weight - management foods.
In the pharmaceutical industry, it is used as an excipient in tablet and capsule formulations. It can also be used as a carrier for drug delivery systems. Due to its ability to form a gel in the gastrointestinal tract, it can slow down the release of drugs, improving their bioavailability.
In the cosmetic industry, Konjac Glucomannan is used in skin - care products. It can form a thin film on the skin, which helps to retain moisture, making the skin feel smooth and soft. It also has some cleansing properties, so it can be found in facial cleansing products.
In the food industry, when using it as a thickening or gelling agent, first, it should be dispersed in cold water to avoid clumping. Then gradually heat the solution while stirring continuously. The concentration of use depends on the specific application. For example, in jelly production, a concentration of about 0.5% - 2% may be sufficient. For ice cream, a lower concentration of around 0.1% - 0.5% can be used.
In pharmaceutical applications, it is usually mixed with other excipients and active pharmaceutical ingredients according to the formulation requirements. The mixing process should be carried out under controlled conditions to ensure uniform distribution.
In cosmetic products, it can be added to the formulation during the emulsification or mixing stage. Make sure it is well - dispersed in the product to achieve the best effect.
Case 1: A food company was facing problems with the texture of their low - calorie yogurt. The original thickening agents they used did not provide enough stability, and the yogurt tended to separate. After switching to our Konjac Glucomannan, they added it at a concentration of 0.3%. The yogurt became more viscous and stable. The separation problem was solved, and consumers reported a better mouth - feel. As a result, the sales of the low - calorie yogurt increased significantly.
Case 2: A pharmaceutical company was developing a new slow - release drug. They incorporated Konjac Glucomannan into the tablet formulation. By adjusting the amount of Konjac Glucomannan, they were able to control the release rate of the drug effectively. In clinical trials, the new formulation showed improved bioavailability and better therapeutic effects compared to the previous formulation.
Case 3: A cosmetic brand wanted to improve the moisturizing effect of their facial cleansing products. They added Konjac Glucomannan at a concentration of 1%. After using this product, consumers reported that their skin felt less dry and more hydrated after cleansing. The brand's sales of this facial cleansing product also increased as a result of the improved product performance.
If you have any questions or need further information about our Factory Supply Konjac Glucomannan Cas 37220 - 17
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