E425 KONJAC

E425 Konjac is widely used in the food industry as a thickener, gelling agent, stabilizer, and emulsifier.
E425 Konjac is used to improve the texture, mouth feel and gelling effects of food products.
E425 Konjac is widely used in food and other fields and is considered a new high-tech product.

CAS Number: Konjac glucomannan: 37220-17-0
EC Number (EINECS): 253-404-6
Molecular Formula: Not a single defined molecule polymer), generally represented as: (C₆H₁₀O₅)n
Molecular Weight: Variable (polymeric substance), typically 200,000 – 2,000,000+ g/mol

SYNONYMS:
Konjac, Konjac gum, Konjac flour, Konjac glucomannan, Glucomannan, Amorphophallus konjac gum, Konjac mannan, Devil’s tongue gum, Elephant yam gum, Japanese potato gum

E425 Konjac is a natural hydrocolloid obtained from the tuber of the E425 Konjac plant.
E425 Konjac's main component, glucomannan, is composed of β-1,4-linked D-mannose and D-glucose units.
E425 Konjac is widely used in the food industry due to its exceptional water-binding capacity and gel-forming ability.

Unlike many other polysaccharides, E425 Konjac can form strong, thermally stable gels in the presence of alkali.
E425 Konjac is a natural thickener, gelling agent, and stabilizer made from the roots of the E425 Konjac plant (Amorphophallus E425 Konjac).
E425 Konjac is a completely natural product that is ideal for use in various food products where thicker consistency or gel-like texture is needed.

E425 Konjac is known for its exceptional thickening ability, being up to 3 times more potent than other common thickeners.
E425 Konjac is effective in very small quantities, making it an economically beneficial choice for the food industry.
E425 Konjac has a neutral taste and does not affect the final taste profile of the product.

E425 Konjac dissolves well in water and forms a uniform gel that maintains its stability at different temperatures and pH levels.
E425 Konjac is particularly valued as it works well in combination with other thickeners, allowing desired texture and stability to be achieved in various foods.
E425 Konjac is an ideal choice for preparing sauces, soups, desserts, confectionery products, and many other food items.

E425 Konjac is a high-purity, natural hydrophilic colloid made from the tubers of this high-mountain plant.
E425 Konjac's dry base content exceeds 80%.
E425 Konjac possesses advantages such as fine particles, high viscosity, strong stability, and the absence of a peculiar odor.

E425 Konjac exhibits better water solubility, gelling properties, consistent aqueous solution stability, rapid dissolution, a 100-fold expansion coefficient, and other physical and chemical properties.
In addition to the shape and size, there are also the chemical and physical properties of E425 Konjac and the way the candy is consumed.
If E425 Konjac is not chewed after being put in the mouth, it can slip into the throat and cause a blockage, as it slowly dissolves and swells.

E425 Konjac is a food additive with the role of emulsifier, stabilizer and thickener, used in dairy products, processed fruits and vegetables, various water-oil emulsions, meat, fish, cereal preparations, etc.
It is presented in the forms E 425(i)-E425 Konjac or E 425(ii) – E425 Konjac glucomannan.

Emulsifier, thickener, stabilizer, gelling agent authorized under certain conditions in France, halal, kosher and vegetarian.
E425 Konjac is used food additive with emulsifying, stabilizing and thickening role, used in dairy products, processed fruits and vegetables, various water-oil emulsions, meat dishes, fish, cereals etc.
E425 Konjac is found in the form of E 425(i) – E425 Konjac gum or E 425(ii) – E425 Konjac glucomannane.

E425 Konjac, also known as glucomannan, is a natural polysaccharide extracted from the root of the Amorphophallus E425 Konjac plant.
Used in Asia for centuries, both in cooking and traditional medicine, E425 Konjac has gained international popularity as a safe and versatile food supplement.
Thanks to its unique ability to absorb water, E425 Konjac can increase its volume up to several times, forming a gel-like substance.

E425 Konjac is a water-soluble substance that forms a thick, elastic mass when combined with water.
This property makes E425 Konjac a valuable ingredient in food production, where it is used as a thickener, stabilizer, emulsifier and gelling agent.
Additive E425(ii) (E425 Konjac glucomannan) is a subtype of additive E425 and differs from E425 Konjac in its production method and structural characteristics.

Its chemical formula is also expressed as (C₆H₁₀O₅)n, but the polysaccharide chains undergo partial hydrolysis, which alters the molecular weight and functional properties.
The production of additive E425(ii) involves additional processing of the original polysaccharide: the raw material from Amorphophallus tubers is subjected to enzymatic or acid hydrolysis.
As a result, a more soluble and less viscous product is obtained compared to additive E425(i).
E425 Konjac has a strong water-holding capacity, but its texturizing properties are milder.

The Chinese have been using E425 Konjac as food for over 2000 years, and the FDA has approved it as a food additive.
E425 Konjac is a water-soluble hydrocolloid extracted from Konjac powder using water.
E425 Konjac is the unpurified raw material obtained from the roots of the perennial Amorphophallus Konjac plant.

E425 Konjac is a water-soluble hydrocolloid obtained from the Konjac flour by aqueous extraction.
E425 Konjac flour is the unpurified raw product from the root of the perennial plant Amorphophallus E425 Konjac.
The main component of E425 Konjac is the water-soluble high-molecular-weight polysaccharide glucomannan, which consists of D-mannose and D-glucose units at a molar ratio of 1,6:1,0, connected by β(1-4)-glycosidic bonds.

Shorter side chains are attached through β(1-3)-glycosidic bonds, and acetyl groups occur at random at a ratio of about 1 group per 9 to 19 sugar units
E425 Konjac is a  white to cream to light tan powder
E425 Konjac is also called E425 Konjac glucomannan or E425 Konjac flour.
E425 Konjac is a natural odorless soluble fiber that is found in the E425 Konjac plant.

USES and APPLICATIONS of E425 KONJAC:
E425 Konjac is widely used in the food industry as a thickener, gelling agent, stabilizer, and emulsifier.
E425 Konjac is commonly found in products such as noodles (e.g., shirataki), jelly products, bakery items, meat analogues, and dairy substitutes.
E425 Konjac has characteristic of hydrophilic, thickening, stabilizing, suspending, gelling and film forming, E425 Konjac is widely applied in the food industry, for example, meat products, dairy products, candies, jellies and etc.

E425 Konjac is used to improve the texture, mouth feel and gelling effects of food products.
E425 Konjac is also extensively applied in pharmacy, health care, bioengineering, petroleum, textile, tobacco processing and cosmetic industries.
E425 Konjac is widely used in food and other fields and is considered a new high-tech product.

In recent years, the food market trend is moving towards high fiber.
Many researches show that glucomannan, as an edible fiber from E425 Konjac prevents rising of blood sugar index, is good for the prevention of diabetes.
Moreover, E425 Konjac can also inhibit cholesterol absorption, enhance bile acid metabolism and improve digestion.

E425 Konjac is recognized in preventing high blood pressure, high blood fat, obesity and diseases of the digestive system.
With more study and better understanding of the health benefits that fiber food offered, E425 Konjac, as a functional ingredient of foods, is expected to be more common in food industry in the future.

In Asian cuisine, it is used to produce traditional foods like E425 Konjac jelly and tofu-like gels.
In processed foods, E425 Konjac improves texture, mouthfeel, and shelf stability.
E425 Konjac is also used in dietary supplements due to its high fiber content and ability to promote satiety.

In pharmaceuticals, E425 Konjac functions as a binder and controlled-release agent.
In cosmetics, E425 Konjac is used for its moisturizing and film-forming properties.
E425 Konjac can be used as Stabilizer for ice cream, smooth and delicate taste; when used in bakery food such as cakes, it can make the appearance of the product smooth, loose texture; it can increase the strength of the line surface, increase noodle toughness.

E425 Konjac can be as a foam stabilizer, inverted cup after the bubble is small and uniform, long hanging cup; as a clarifier of juice and wine; as a food preservative, can inhibit the reproduction of aerobic microorganisms, extend the preservation period of eggs, meat, fish, fruits and vegetables.
Using the film-forming properties of E425 Konjac, microcapsules can be produced.

The products produced by the microcapsule technology can protect the embedded micro-particle materials avoid adverse reactions with other components, and at the same time isolate them from external environmental factors, while maintaining the original color, fragrance and taste of the materials.
Reducing the deterioration or prolonging the shelf life, improving the product quality, making some materials that are not easy to store or process become stable, and make the solids with good fluidity extend the use range, simplifying the production process.

The additive E 425 E425 Konjac is used as a thickener or is added to Asian pasta.
E425 Konjac is used as a thickener in the production of some foods or is added to Asian pasta (noodles).
E425 Konjac is obtained from the fibrous root of the perennial Amorphophallus Konjac growing in Asia and contains almost no calories, is rich in fiber, therefore it is often used as a diet food.

Several children and the elderly have choked after consuming jelly mini-cups containing the additive E425 Konjac.
These are solid jelly sweets in semi-solid mini-cups or mini-capsules, which are intended to be swallowed in one bite, so that when the mini-cup or mini-capsule is squeezed, the candy is inserted into the mouth.

E425 Konjac is used in permitted finished products, taking into account the relevant limitations, in accordance with the regulations in the Turkish Food Codex Regulation on Food Additives and vertical communiqués.
E425 Konjac is widely used in the food industry.
E425 Konjac is used as a thickener in sauces, desserts and beverages.

Its gelling properties work well in the production of low-calorie products, such as E425 Konjac noodles, which are a popular alternative to traditional pasta.
In addition, E425 Konjac can be used in the production of vegan jellybeans as a replacement for gelatin.
Cosmetic and Other Uses of E425 Konjac: Face masks, creams (as moisturizers and thickeners) and  Biodegradable packaging materials.

In the food industry, additive E425(ii) is used as dietary fiber, a functional ingredient in bakery products, dairy items, beverages, and dietary supplements.
Thanks to its improved solubility, it is more easily incorporated into formulations without creating excessive viscosity.
The main difference from additive E425(i) is that E425 Konjac glucomannan is more convenient for use in beverages and functional products, where high solubility and a gentle effect are required.

E425 Konjac is used widely as a food additive in food:
As thickeners and stabilizers: E425 Konjac can be used in jelly, jam, juice, vegetable juice, ice cream, ice cream and other cold drinks, solid drinks, seasoning powder and soup powder;

As a binder: E425 Konjac can be used in noodles, noodles, twisted skin, meatballs, ham, bread and cakes to enhance muscle strength and maintain a fresh state;
As a gelling agent: E425 Konjac can be used in a variety of soft candy, cowhide sugar and crystal sugar, can also be used to make bionic food.

-In the Food Industry uses of E425 Konjac::
Vegan jellies and candies (alternatives to animal gelatin).
Gluten-free bread and pasta (provides stickiness).
Shirataki noodles (nearly zero carbohydrate, diet-friendly).
E425 Konjac adds texture to meat alternatives such as meatballs and sausages.
A thickening agent for ice cream, sauces, and soups.

-Health and Diet uses of E425 Konjac:
Weight control – E425 Konjac swells in the stomach, giving a feeling of fullness.
For constipation – Regulates bowel movements.
E425 Konjac can help balance cholesterol and blood sugar levels.

-E425 Konjac In Cake
Add a certain amount of E425 Konjac Glucomannan to the cake base, the product will become expanded and soft with good moisture-keeping ability, no crumb and no tooth-sticking is observed during eating, and the cake taste soft and exquisite and its shelf life can be doubled.

-E425 Konjac In Jelly
Using Carrageenan blend with E425 Konjac as gelling agent can make good-quality, low-price jelly, so it is a better choice comparing to other gels such as agar, gelatin and pectin, etc.
The use level of E425 Konjac is 0.2-0.5% of jelly quantity.

-E425 Konjac In Jam & Sauce
E425 Konjac glucomannan has also been widely used in flavoring sauce& jam, such as carrot Sauce and
Tomato Sauce with its high viscosity and shearing property and diluting property.
Under an external force, shearing and diluting occur in glucomannan, make the jam and sauce products with E425 Konjac glucomannan easy to flow and apply.
When the external power stops, the fluidity of the applied jam and sauce is reduced and the adhesion ability is enhanced.

-E425 Konjac In Pet Food
The E425 Konjac acts with water holding, elasticity enhancing and strong adsorbability in pet food.
E425 Konjac helps to absorb the poisonous?metal and other toxins to decrease the damage of the toxins to the liver.
E425 Konjac also helps to absorb and clear away the pathogen in the intestinal?tract to enhance the immunity of the pet.

-E425 Konjac In Bread
During bread preparation, add a quantity of E425 Konjac which is 0.1% the weight of the flour, the ratio of amount of the air hole and swelling level are both increased, the volume of bread is enlarged with exquisite and homogeneous fabric,the bread becomes more elastic and delicious with soft and crisp mouth feeling.
Excessive amount is not recommended, in case of over-adding, the thorough swelling of protein granule in water will be impeded.
With the use of E425 Konjac in flour, the volume of the steamed bread can be enlarged with soft and delicious flavour.

-E425 Konjac In Noodle products
Adding E425 Konjac to noodles enhances the toughness of the noodles, makes the noodles boiled more stable, easier to cook.
At the same time, the products can withstand high-intensity cooking, and the taste of the noodles is even smoother and softer.
The storage period can be lengthened and the toughness can be enhanced, the noodles become more stable for cooking without muddy soup, the breakable noodles are obviously reduced, and the noodles taste smoothly and soft, and the degree of finish of the surface is improved evidently.

Add a certain amount of E425 Konjac to fine vermicelli , the products weakness such as breakable property and muddling property can be corrected, and the products can stand hard cooking and chewing with good mouth feeling, and the color of the product will always maintain unchanged.
The adding ratio (on dried basis) of E425 Konjac for various powder materials are as following:
0.1%~0.5% for rice noodles and bean powder, 0.5%~1.0% for corn powder, potato powder and sweet potato powder.

-E425 Konjac In Beverage
E425 Konjac has thickening, suspending, emulsifying and stability properties that can improve the quality of beverages.
Adding E425 Konjac to protein drinks will make the quality of the drinks more stable, less prone to sedimentation, and have a more thick mouthfeel.
The use of E425 Konjac to yoghurt and a variety of artificially acidified beverages will cause the sedimentation and delamination of the beverage to disappear and prolong the settling time.
Adding a small amount of E425 Konjac in a drink with flesh will give the flesh a better suspension effect and taste and appearance will be better.
When a small amount of E425 Konjac is added to the ice cream, the amount of added fat can be reduced, the viscosity of the solution will be increased, the water absorption will be enhanced, and the expansion rate of the product will also be increased, which can effectively prevent the formation of crystals of smooth sand and achieve a higher level of quality.

-Silky texture uses of E425 Konjac:
Because E425 Konjac has thickening property, suspension property, emulsifying property, and stabilization property, and the beverage quality can be modified with the use of E425 Konjac glucomannan.
Add a quantity of E425 Konjac which is 0.5%~1.0% the weight of the materials into the protein beverage, oil extracting and precipitate accumulating can not develop and the beverage quality is more stable with heavy taste.

To fermented acidophilus milk, fruit acidophilus milk or various dairy beverage with artificial acidifying agent, add a quantity of E425 Konjac which is 0.30%~0.35% the weight of the materials, the precipitate accumulation and demixion can not be observed in case the products contained in bottle is preserved for 3 months and the products contained in readily pull-off aluminum tin is preserved for 12 months.
To fruitage beverage, add a small amount of E425 Konjac and complex gel, the suspension effect can be bettered and mouth feeling and appearance can be adjusted.

-E425 Konjac In Health capsule
In the health care products, E425 Konjac glucomannan solution used as binder in the manufacture of tablets and capsule.
In the manufacture of tablets & capsule needed a filler material that may break the tablet in the stomach.
E425 Konjac usually used in starch or gelatin which has properties spread across the water.

-E425 Konjac In Meal products
E425 Konjac glucomannan is a fiber can be soluble in cold and hot water, its water absorbability can reach 100-200 times, it can produce satiety through its water retention, and at the same time it is a kind of dietary fiber and does not contain calories.
E425 Konjac Glucomannan swells in the stomach and absorbs fat, and assists lipolysis during gastrointestinal motility.
Therefore, E425 Konjac glucomannan can be used to make diet foods, So it is widely used in weight loss products.

-E425 Konjac In Meat products
E425 Konjac plays a role of gelling, water retention, emulsification, and enhancement of elasticity in meat products, which can effectively increase the water holding capacity of the meat, also improve the texture of the product, and improve the elasticity and slicing functions of the meat products.

Adding a proper amount of E425 Konjac flour in sausages, ham sausages, luncheon meatballs, meatballs, fish balls and other meat products can play a role in bonding, refreshing, and increasing volume; adding E425 Konjac flour in meat emulsions can increase the water absorption of meat emulsions and improve Structure makes it flexible.
Using E425 Konjac flour to replace some of the fat in meat products can improve the structural characteristics of the aqueous phase and produce a creamy, smooth, sticky consistency.
In particular, the use of E425 Konjac flour and carrageenan compound in low-fat meat emulsions can significantly improve the quality of products.
Structure, improve the special water, thus giving low-fat meat clam products juicy, smooth taste, to meet the requirements of high-fat meat products.

-E425 Konjac In Vegetarian products
As it is a soluble fiber, E425 Konjac can be used in vegetarian products for people who are strict in Vegetarian products.
E425 Konjac flour is prepared under alkaline heating conditions to form a thermally irreversible gel.
There are more and more varieties of E425 Konjac foods, mainly E425 Konjac fans, E425 Konjac rice, E425 Konjac noodles, E425 Konjac kidney flowers, E425 Konjac maw, E425 Konjac knot, E425 Konjac shrimp, E425 Konjac tofu, prime abalone, and prime sea cucumber.

-E425 Konjac In Bean Curd products
During traditional preparation of bean curd,0.1% E425 Konjac Glucomannan which is the weight of the material is processed with warm water to obtain paste, add the paste into the bean liquor before its cooking, stir well and heat to boil, add the gypsum into the boiled liquor, the bean curd made of E425 Konjac and bean is so produced.

-E425 Konjac use and application in food
E425 Konjac has various use properties such as hydrophilicity, thickening property, stability, emulsifying property, suspending property, gelling property and film forming property, and can be used for making various food additives, and is widely used in the food industry.

-Application of E425 Konjac:
● Thickening and stabilizing agent.
E425 Konjac jelly can be used in jams, fruit juices, vegetable juices, ice cream and other cold drinks, solid beverages, spice powders and soup powders;

● Binding agent:
E425 Konjac can be added to noodles, rice noodles, shredded shells, meatballs, ham sausages, breads, and pastries to strengthen and keep tendons fresh.

● Gel:
E425 Konjac can be added to various soft candies, nougat, and crystal candies;
E425 Konjac can also be used to make bionic foods.

E425 Konjac is made from the root of the E425 Konjac plant, which grows in Asia.
E425 Konjac consists of 85-90% glucomannan.
In Asia, E425 Konjac Powder is used to create a flour and a high-viscosity jelly.
E425 Konjac is synergistic with kappa carrageenan and xanthan gum, forming heat-resistant, elastic gels.
E425 Konjac is recommended as a thickening and gelling agent for a wide variety of foods, including as a vegan substitute for gelatin.

PROPERTIES of E425 KONJAC:
Solubility:
Dispersible in hot or cold water forming a highly viscous solution with a pH between 4,0 and 7,0

Gel formation:
Add 5 ml of a 4 % sodium borate solution to a 1 % solution of the sample in a test tube, and shake vigorously.
A gel forms

Formation of heat-stable gel:
Prepare a 2 % solution of the sample by heating it in a boiling water bath for 30 min, with continuous agitation and then cooling the solution to room temperature.
For each g of the sample used to prepare 30 g of the 2 % solution, add 1 ml of 10 % potassium carbonate solution to the fully hydrated sample at ambient temperature.
Heat the mixture in a water bath to 85 °C, and maintain for 2 h without agitation.
Under these conditions a thermally stable gel is formed

NUTRITION of E425 KONJAC:
Sugar
Glucomannan is the main component of E425 Konjac tuber, and its molecular formula is (C6H10O5)n, which is a heteropolysaccharide linked by d-glucose and d-mannan in a molar ratio of 1:1.6 to β-1,4 sugar linkages.
E425 Konjac's content is about 44% to 64%, and the other is starch and other polysaccharides.

Proteins and Amino Acids
The crude protein content of E425 Konjac tubers ranges from 5% to 10%, and the total amount of 16 amino acids ranges from 6.8% to 8.0% (there are 7 essential amino acids).
There are 18 kinds of amino acids in the E425 Konjac, and the total amount is 6.283%, of which the essential one is 2.634%, and the content of white E425 Konjac is 5.14% and 2.137%, respectively.

Minerals
E425 Konjac contains a variety of minerals, tubers in the K, Ca, Mg, Fe, Mn, Cu, Co and other high content, according to Cui Xi and other reports, the human body needs a variety of trace elements and constant elements in the E425 Konjac content is considerable.

Other nutrition
Alkaloid content of 1% to 2%, toxic, but also contains more calcium oxalate crystals, so the E425 Konjac must be processed before eating.
In addition, E425 Konjac can be processed to separate a variety of substances such as betulinic acid, beta-sitosterol, metoprol, xylose, and carotene, thiamine, riboflavin, ascorbic acid, and the like.

BENEFITS of E425 KONJAC:
Weight loss
The main ingredient of E425 Konjac is E425 Konjac glucomannan, an edible vegetable fiber that is not easily digested.
E425 Konjac glucomannan is extremely low in calories, and has the characteristics of strong water absorption, high viscosity, and high expansion rate.
E425 Konjac can expand 20 to 100 times after absorbing gastric juice in the stomach, giving rise to satiety, and it will not increase people’s dietary pleasure at the same time.
Fat, without deliberate dieting, can achieve a balanced diet, so as to achieve the desired effect of weight loss.

Antihypertensive anticancer
E425 Konjac can absorb intestinal and stomach cholesterol and promote its excretion during gastrointestinal retention.
E425 Konjac glucomannan has a certain influence on bile secretion, which can prevent the absorption of cholesterol by human body to a certain extent, and can effectively interfere with the metabolic function of cancer cells.
After entering the human intestine, E425 Konjac gel forms semipermeable membranes with different pore sizes and adheres to the intestinal wall, which can block the invasion of harmful substances including carcinogens, thereby detoxifying and preventing thyroid cancer, gastric cardia cancer, etc.
Colon cancer, nasopharyngeal cancer and other cancers.

Calcium supplement
Experiments have shown that calcium in E425 Konjac foods elutes more easily, especially in acidic solutions.
When people eat E425 Konjac glucomannan, the horny E425 Konjac comes into contact with the acidic gastric juice, and the calcium begins to melt and then absorbs from the stomach and stomach, so as to achieve the effect of calcium supplementation.

Cleaning stomach
After eating E425 Konjac glucomannan, the digestion and absorption are slow.
A large number of soluble plant fibers promote gastrointestinal motility, which can reduce the residence time of harmful substances in the stomach, intestine and gallbladder, effectively protect the gastric mucosa and clean the stomach wall.

Detoxification
E425 Konjac's rich plant cellulose helps to activate the intestinal function, accelerate the excretion of harmful toxins in the body, prevent and reduce the occurrence of diseases of the intestinal system diseases.

PROPERTIES of E425 KONJAC:
E425 Konjac is a gelling, thickening, suspending and film-forming agent.

Water solubility
E425 Konjac is soluble in cold and hot water and absorbs up to 100-200 times.
The sol has a typical shear thinning phenomenon, ie, the apparent viscosity decreases with the increase of the shear rate, and is a typical pseudoplastic fluid.
Therefore, the measurement conditions should be strictly controlled when the viscosity is measured.

Thickening
The E425 Konjac has a large molecular weight, strong hydration ability and no charge characteristics that determine its excellent thickening properties.
The 1% concentration of E425 Konjac solution has a viscosity of 5000-40000 mPa•s, which is the highest viscosity among natural thickeners.
E425 Konjac has the ability to maintain a firm, wet tissue structure after heating the product.
Others Thickeners do not show the same ability.

Stability
Compared with thickeners such as xanthan gum, guar gum, and locust bean gum, E425 Konjac is not affected by salt in the system because it is non-ionic.
At room temperature, the pH drops below 3.5 and remains stable.
The use of E425 Konjac in place of red locust bean gum for dairy products such as ice cream and dairy products can control ice crystal growth and stabilize its quality.
Salt tolerance: E425 Konjac solutions are tolerant to higher levels of salts.

Gelling
E425 Konjac has unique gel properties.
Adding a small amount of alkali to a E425 Konjac sol at a concentration of 2% to 3%, heating in a water bath to 85° C. and allowing it to stand still for about two hours will result in a resilient, firm.
The irreversible gel, using its heat irreversible gel properties, can make a variety of foods, such as E425 Konjac cakes, noodles, bionic foods, vegetarian foods and so on.
As a gelling agent, E425 Konjac is quite unique for its ability to form thermo-reversible and thermo- irreversible gels under different conditions.

Thermo-irreversible gels
E425 Konjac solution does not form gel because its acetyl group prevents the long chains of Glucomannan from approaching each other.
However, E425 Konjac does form gel by heating to 85oC with mild alkali condition (pH 9-10) .
E425 Konjac behaves stable to heat and it will remain stable under repeated heating at 100oC or even at 200oC.

This property has been used to make a great variety of healthy/slim foods in Asian countries such as E425 Konjac cakes, noodles, chips, imitating dishes for vegetarians (vegetarian shrimps, hams, steaks), bread, cookies, edible films, a fat replacer in hams, sausages, meat balls.
Thermo-reversible gels: a combination of xanthan gum with E425 Konjac can form a gel at any pH although xanthan alone does not form a gel.
At a pH of 5, the two gums show the greatest synergistic effect with a ratio of 2:3, E425 Konjac has a gelling ability very similar to carob gum but much more pronounced.

E425 Konjac is synergistic with Kappa-carrageenan to form strong water gels at very low dosages.
E425 Konjac has been used for soft candy, water jelly, jam, ham, yogurt, puddings, ice cream, pet food to replace carob gum and gelatin.
E425 Konjac has also been used in fruit/vegetable juice as suspending agent.
E425 Konjac also has some interaction with starch.

Synergies with other colloids
E425 Konjac itself or it is compounded can have synergies with other colloids (such as Kappa-type carrageenan), it exhibits excellent synergies properties.
There is a clear synergistic effect between E425 Konjac and Kappa carrageenan.
After both are heated and cooled together, a brittle, elastically different gel can be formed.
When both are 4:6 or 4.5:5.5, the gel strength reaches a maximum.
E425 Konjac also has a good synergistic effect with xanthan gum, guar gum, locust bean gum, gellan gum and other colloids.

BENEFITS of E425 KONJAC:
E425 Konjac glucomannan is widely recognized for its health benefits.
E425 Konjac acts as a soluble dietary fiber that can help regulate digestion, promote gut health, and support weight management by increasing satiety.
E425 Konjac can help reduce cholesterol levels and improve glycemic control by slowing glucose absorption.
Due to its non-digestible nature, E425 Konjac contributes minimal calories, making it useful in low-calorie and diabetic-friendly foods.
E425 Konjac’s functionality is strongly influenced by pH, temperature, and ionic conditions.
E425 Konjac's ability to form irreversible gels with alkali distinguishes it from many other plant gums.
E425 Konjac is biodegradable and considered environmentally friendly, aligning with increasing demand for natural and sustainable food additives.
Its rheological properties make E425 Konjac valuable in modern food engineering, especially in developing plant-based and reduced-calorie products.

KEY FEATURES of E425 KONJAC:
E425 Konjac is manufactured from the root of the E425 Konjac plant.
E425 Konjac is composed of 40% Glucomamman and is used in Asia to create a flour and a high viscosity jelly.
E425 Konjac has many characteristics such as hydrophilic, thickening property, stability, emulsification, suspension, gel and film forming properties in food.

PHYSICAL AND CHEMICAL PROPERTIES of E425 KONJAC:
E425 Konjac appears as a white to cream-colored powder with little to no odor.
E425 Konjac is highly hygroscopic and absorbs large amounts of water, forming a viscous solution even at low concentrations.

Chemically, E425 Konjac is a non-ionic, high-molecular-weight polysaccharide primarily composed of glucomannan.
The ratio of mannose to glucose is typically around 1.6:1.
E425 Konjac contains acetyl groups that influence solubility and gelation behavior.
E425 Konjac is soluble in cold water but insoluble in organic solvents such as ethanol.

Upon hydration, E425 Konjac forms highly viscous colloidal solutions.
When treated with alkali (such as calcium hydroxide), E425 Konjac forms strong, elastic, heat-stable gels.
Without alkali, E425 Konjac forms reversible, thermally unstable gels.

E425 Konjac has excellent thickening, emulsifying, stabilizing, and film-forming properties.
E425 Konjac exhibits pseudoplastic (shear-thinning) behavior, meaning viscosity decreases under shear stress.
E425 Konjac is stable under normal food processing conditions but can degrade under strong acidic conditions or prolonged heat.

CHARACTERISTICS of E425 KONJAC:
E425 Konjac is notable for its extremely high water absorption capacity, often absorbing up to 50–100 times its weight in water.
E425 Konjac produces very high viscosity at low concentrations compared to other hydrocolloids.
E425 Konjac is calorie-free or very low in calories because it is not digested in the human small intestine.
Instead, E425 Konjac behaves as dietary fiber.
E425 Konjac has strong synergistic interactions with other gums such as xanthan gum and carrageenan, enhancing gel strength and elasticity.

E425 KONJAC MARKETS of E425 KONJAC:
E425 Konjac is a plant of the genus Amorphophallus, Araceae and a perennial tuber herbal plant.
E425 Konjac is a high-molecular weight polysaccharides extracted from the tubers of various types of E425 Konjacs and its main ingredient is glucomannan (KGM).
E425 Konjac contains high water-soluble edible fibers, minerals, trace elements and 16 types of amino acids.
E425 Konjac is low-energy, low-protein and low-fat.

PROPERTIES OF E425 KONJAC:
E425 Konjac is valued for its many health-promoting properties.
E425 Konjac is rich in fiber, which helps improve digestion and supports digestive health.
In addition, E425 Konjac's consumption can help regulate blood sugar levels, reduce appetite and contribute to weight loss.
E425 Konjac is also low in calories, making it an ideal ingredient for those concerned about their weight or on a low-calorie diet.

E425 KONJAC AND ITS FUNCTIONS IN FOOD:
In the food industry, E425 Konjac is valued for its versatile uses.
As a natural thickener, stabilizer and emulsifier, E425 Konjac helps maintain the consistency of products, prevents delamination and extends shelf life.
Thanks to its gelling properties, E425 Konjac is also used in the production of a variety of dietary and low-calorie products, making it an invaluable ingredient in creating healthier versions of traditional dishes.
E425 Konjac is a type of water-soluble fiber obtained from the roots of the Amorphophallus Konjac plant.
E425 Konjac is widely used in the food, cosmetics, and healthcare industries as a natural thickening and gelling agent.

FEATURES of E425 KONJAC:
✔ High water retention capacity – 
E425 Konjac can absorb 200 times its own weight in water.
✔ Forms a gel – 
E425 Konjac forms a solid gel when mixed with alkaline substances like calcium hydroxide (this is how E425 Konjac jellies are produced).
✔ Calorie-free and sugar-free – 
E425 Konjac is used in diet products and diabetic foods.
✔ Prebiotic effect – 
E425 Konjac supports gut health and nourishes probiotic bacteria.

E425 KONJAC PLANT:
Amorophophallus E425 Konjac, belonging to the Araceae perennial herb.
E425 Konjac plants mainly grow in mountainous areas and hilly areas with an altitude of 600-2500 meters.
The ambient temperature requirement is about 16 degrees Celsius per year.
E425 Konjac is mainly distributed in China and Japan in Asia.
The Chinese E425 Konjac has a long history of planting, mainly in China.
Western Hubei, Shaanxi, Yunnan, Guizhou, Sichuan and other provinces of the mountainous areas, including the mountains of western Hubei Province is the main producing area of high-quality E425 Konjac in China.

KONJAC GLUCOMANNAN
The main ingredient of E425 Konjac is the glucomannan contained in the bulb, which is a food with low thermal energy, low protein and high dietary fiber, and it also has various physical and chemical properties such as water-solubility, thickening, stability, suspension, gel, and film formation.
Characteristics, so E425 Konjac is a natural health food and is an ideal food additive.
About 50% to 60% of glucomannan, 20-30% of starch, 2-5% of cellulose, 5-10% of crude fat, and 3-5% of soluble sugar (monosaccharide) And oligosaccharides) and 3-5% ash (mineral elements).
Studies have shown that E425 Konjac glucomannan is a polysaccharide with a molecular ratio of 1 million to 2 million that is a combination of D-glucose and D-mannose with a ratio of 1:1.6 and a β-(1-4) bond.

PHYSICAL and CHEMICAL PROPERTIES of E425 KONJAC:
Name: Konjac / Konjac gum / Konjac glucomannan
E Number: E425
CAS Number: Konjac glucomannan: 37220-17-0
EC Number (EINECS): 253-404-6
Molecular Formula: Not a single defined molecule polymer), generally represented as: (C₆H₁₀O₅)n
Molecular Weight: Variable (polymeric substance), typically 200,000 – 2,000,000+ g/mol
Solubility: Water soluble
Appearance: Off-white powder
Particle size: Variable
Appearance: White to cream-colored, fine powder

Odor: Odorless or very faint characteristic odor
Taste: Bland, slightly mucilaginous
Particle size: Fine powder (varies depending on processing)
Solubility: Soluble in cold and hot water; insoluble in most organic solvents (ethanol, acetone)
Hydration capacity: Extremely high (absorbs ~50–100 times its weight in water)
Viscosity: Very high viscosity even at low concentrations (pseudoplastic/shear-thinning behavior)
Gel formation: Forms gels in the presence of alkali (e.g., Ca(OH)₂); gel is strong and thermally stable
Film-forming ability: Good

Density: Low bulk density (varies depending on grade)
Hygroscopicity: Highly hygroscopic (absorbs moisture from air)
Thermal behavior:
Stable under moderate heat
Gel stability depends on pH and presence of alkali
Chemical nature: Non-ionic polysaccharide (hydrocolloid)
Main component: Glucomannan
Monomer composition:
D-mannose and D-glucose

Monomer ratio: Approx. 1.6:1 (mannose:glucose)
Glycosidic linkage: β-(1→4) linkages
Molecular formula: (C₆H₁₀O₅)n (polymeric structure)
Molecular weight: Variable, typically 200,000 – 2,000,000+ g/mol
Degree of acetylation: Contains acetyl groups (affects solubility and gelation)
Charge: Neutral (non-ionic)
pH stability:
Stable in neutral and mildly alkaline conditions
Degrades under strong acidic conditions
Gelation mechanism:
Deacetylation in alkaline conditions leads to intermolecular hydrogen bonding → strong gel network

Compatibility:
Shows synergistic effects with other hydrocolloids (e.g., xanthan gum, carrageenan)
Chemical reactivity:
Can undergo hydrolysis under acidic conditions
Sensitive to enzymatic degradation (β-mannanase)
Water interaction:
Strong hydrogen bonding with water molecules
Forms highly viscous colloidal dispersions
Thermal stability:
More stable when gelled with alkali
Viscosity decreases with prolonged heating

FIRST AID MEASURES of E425 KONJAC:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation: 
Fresh air.
*In case of skin contact: 
Take off immediately all contaminated clothing. 
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact: 
Rinse out with plenty of water. 
Call in ophthalmologist. 
Remove contact lenses.
*If swallowed:
After swallowing: 
Immediately make victim drink water (two glasses at most). 
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available

ACCIDENTAL RELEASE MEASURES of E425 KONJAC:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains. 
Collect, bind, and pump off spills. 
Observe possible material restrictions. 
Take up dry. 
Dispose of properly. 
Clean up affected area.

FIRE FIGHTING MEASURES of E425 KONJAC:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2) 
Foam 
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of E425 KONJAC:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2) 
Foam 
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

HANDLING and STORAGE of E425 KONJAC:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed. 
Dry.

STABILITY and REACTIVITY of E425 KONJAC:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available