Konjac Glucomannan CAS 37220-17-0

Konjac glucomannan is an acetylated (1,4)-β-D-glucomannan obtained from the tubers of Amorphophallus konjac or Konnyaku root.

It is widely used in foods, pharmaceuticals paints and explosives.  Recently, it has been shown that ternary mixtures of Konjac glucomannan, Xanthan gum and Sodium alginate can form a non-covalently linked complex which exhibits enhanced rheological properties of value in, for example, functional foods (Ali Saber Abdelhameed, Shirley Ang, Gordon A. Morris, Ian Smith, Chris Lawson, Roland Gahler, Simon Wood and Stephen E. Harding, An Analytical Ultracentrifuge Study on Ternary Mixtures of Konjac Glucomannan supplemented with Sodium Alginate and Xanthan Gum, Carbohydrate Polymers, 81, (2010), 145-148. Stephen E. Harding, Ian H. Smith, Christopher J Lawson, Roland Gahler, & Simon Wood, Studies on Macromolecular Interactions in Ternary Mixtures of Konjac Glucomannan, Xanthan Gum and Sodium Alginate, Carbohydrate Polymers, 83(2), (2011), 317-328).