Processed meat
Evaluate water binding, bite, yield and compatibility with salts and other hydrocolloids.
Food grade ingredient · Hydrocolloid and gelling ingredient · INS 425
Food Grade Konjac Gum
Konjac gum is a high-viscosity glucomannan hydrocolloid used for thickening, water binding, texture modification and gel formation in selected foods.
- CAS / identity
- 37220-17-0
- INS number
- 425
- Form
- Glucomannan polysaccharide
- MOQ
- 500 kg
Share the intended food, target limits, test methods, quantity and destination.
Quality documentsKosher, Halal and ISO
Standard packing25 kg kraft paper bag
Container loading20 MT without pallets; 15 MT with pallets / 20GP
Batch evidenceCurrent specification and COA on request
Product overview
What is food grade Konjac Gum?
Food grade konjac gum is a glucomannan-rich flour or gum derived from konjac. FAO/JECFA lists konjac flour under INS 425 and CAS 37220-17-0.
Commercial suitability depends on the exact grade, source, test method, application and destination-market rules. The current signed specification and batch COA govern a transaction.
Application screening
Common food grade Konjac Gum applications
Select permitted food applications and evaluate dosage and performance in the finished product.
Dairy products
Use trials to optimize suspension, viscosity and mouthfeel.
Candy and jelly
Select viscosity and glucomannan grade for the target gel texture and process.
Puddings and desserts
Support body, water control and stable texture in compatible systems.
Commercial specifications
Food grade Konjac Gum reference specification
These commercial reference specifications are separate from batch COA results and regulatory requirements. Agree the grade, analytical basis and test methods for your order.
| Test item | BPKJ3 | BPKJ5 | BPKJ7 | BPKJ9 | BPKJ11 | BPKJ13 |
|---|---|---|---|---|---|---|
| Mesh size, 90% passing | ≥120 | ≥120 | ≥120 | ≥120 | ≥120 | ≥120 |
| Glucomannan, dry basis | ≥70% | ≥75% | ≥80% | ≥85% | ≥85% | ≥90% |
| Viscosity | ≥15,000 mPa·s | ≥22,000 mPa·s | ≥25,000 mPa·s | ≥30,000 mPa·s | ≥32,000 mPa·s | ≥36,000 mPa·s |
| Moisture | ≤12.0% | ≤11.0% | ≤10.0% | ≤10.0% | ≤10.0% | ≤10.0% |
| Ash | ≤4.5% | ≤4.5% | ≤3.0% | ≤3.0% | ≤3.0% | ≤3.0% |
| Lead (Pb) | ≤0.8 mg/kg | ≤0.8 mg/kg | ≤0.8 mg/kg | ≤0.8 mg/kg | ≤0.8 mg/kg | ≤0.8 mg/kg |
| Arsenic (As) | ≤3.0 mg/kg | ≤3.0 mg/kg | ≤3.0 mg/kg | ≤3.0 mg/kg | ≤3.0 mg/kg | ≤3.0 mg/kg |
| Sulfur dioxide | ≤900 mg/kg | ≤900 mg/kg | ≤900 mg/kg | ≤900 mg/kg | ≤900 mg/kg | ≤900 mg/kg |
| pH | 5–7 | 5–7 | 5–7 | 5–7 | 5–7 | 5–7 |
| Total plate count | ≤5,000 | ≤5,000 | ≤5,000 | ≤5,000 | ≤5,000 | ≤5,000 |
| Mold and yeast | ≤100 | ≤100 | ≤100 | ≤100 | ≤100 | ≤100 |
Specification and identity note: Konjac gum is a variable high-molecular-weight glucomannan polymer, not a small molecule represented by C6H10O5. Compare grades by glucomannan content, viscosity and particle size. Agree viscosity concentration, temperature and method, plus units and methods for microbiological results, in the signed specification.
Qualification support
Product documents and quality requirements
Product documents
Request the current signed specification or TDS, SDS, test methods and representative or batch COA.
Food qualification
Verify Kosher, Halal and ISO documents for the exact grade, source and manufacturing site.
Independent identity reference
Review the FAO/JECFA konjac flour record and apply destination-market rules separately.
Storage and handling
Protect Konjac Gum in storage
- EnvironmentStore sealed in a cool, dry and ventilated area away from direct sunlight and heat; use the stated below-30°C storage condition.
- MoistureProtect bags from rain, humidity, caking and contamination.
- ControlsKeep packaging intact and follow the current SDS and site hygiene procedures.
Buyer questions
Food grade Konjac Gum FAQ
What is food grade Konjac Gum used for?
Processed meat, Dairy products, Candy and jelly, Puddings and desserts are common formulation areas. Legal use, dosage and performance must be confirmed for the exact finished food and destination market.
What are the packing and minimum order quantity for Konjac Gum?
The reference packing is 25 kg kraft paper bag. The reference minimum order quantity is 500 kg.
Which documents should a buyer request for Konjac Gum?
Request the current signed specification or TDS, SDS, representative or batch COA, test methods and applicable food-quality certificates for the exact manufacturing site and grade.
What should be included in a Konjac Gum RFQ?
Provide the intended food application, target specification, test methods, quantity, packing, destination, pallet preference and required delivery date.
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Specification-led sourcing
Request a Konjac Gum quote
Share application, target grade and specification, quantity, packing, destination and required documents.