Konjac Gum (Konjac Glucomannan, E425) · Thickener, Gelling Agent & Fat Replacer

Key characteristics

• High water-binding capacity: absorbs many times its own weight in water, allowing manufacturers to manage yield, juiciness and syneresis.
• Strong thickening at low dosage: delivers high viscosity at levels often below 1%, making konjac gum cost-effective in many systems.
• Synergistic gelling behaviour: forms strong, elastic gels when combined with carrageenan, xanthan gum or in the presence of alkali and heat.
• Fat-mimicking mouthfeel: can replicate the creamy, lubricating properties of fat in reduced-fat meat and dairy-style products.
• Dietary fibre source: konjac glucomannan is recognised as a soluble dietary fibre in many markets, supporting better-for-you and nutrition-focused formulations where regulations allow.

Atlas works with specialised konjac gum manufacturers in China to match granulation, viscosity and purity to your processing and labelling needs.

Indicative specification points

Final specifications are aligned with your internal QA/QC requirements, but typical commercial parameters for konjac gum include:

• Appearance: off-white to light cream powder, free-flowing and suitable for food use.
• Viscosity: defined viscosity in solution at a specified concentration (e.g. 1%) and temperature, selected according to application.
• Particle size distribution (mesh size) tailored for direct hydration or dry premix applications.
• Moisture, ash and pH levels within agreed food-grade limits.
• Microbiological criteria suitable for meat processing, instant noodles, jelly desserts and bakery.

Detailed technical data sheets, COAs and regulatory support documents are provided for qualification and every shipment.

Noodles & pasta

• Instant noodles and fresh noodles where konjac gum improves elasticity, bite and cooking tolerance.
• Konjac-based “diet noodles” and shirataki-style products, taking advantage of glucomannan’s strong water-binding and fibre content.
• Rice noodles and glass noodles where konjac helps manage breakage and improves texture after cooking or re-heating.

Meat & plant-based products

• Ham and sausage products where konjac gum acts as a binder, water-retaining agent and fat replacer, improving sliceability and juiciness.
• Canned meats and luncheon meats, helping stabilise the gel matrix and reduce syneresis.
• Plant-based meat analogues (burgers, nuggets, sausages) where konjac supports bite, juiciness and cooking stability, especially when combined with other hydrocolloids and plant proteins.

Jelly desserts, confectionery & bakery

• Konjac jelly cups and gel desserts, often in combination with carrageenan and other gums to adjust gel strength and brittleness.
• Chewy sweets and gummy-style confectionery, where konjac contributes to elasticity and moisture retention alongside gelatin or other gelling agents.
• Bakery fillings and glazes, where konjac helps control viscosity, water activity and stability during baking and storage.

Formulation guidance

• Typical usage level ranges from 0.2–0.5% in many meat and noodle applications, and can be higher in specialised gel desserts.
• For best performance, konjac gum is often used together with carrageenan, xanthan gum or other gums from the Thickeners & Stabilizers portfolio.
• Hydration conditions (temperature, time, shear) strongly influence final texture; pilot trials are recommended to optimise process parameters.
• Regulatory status, permitted usage levels and labelling (e.g. E425, “konjac glucomannan”, “dietary fibre”) must be checked for each target market.

Quality & documentation

• Supplied as food-grade konjac gum (E425) with mutually agreed specifications aligned to your internal standards.
• Each batch supported by a Certificate of Analysis (COA) including viscosity, particle size, moisture, ash and microbiological data.
• Supporting documents available for GMO status, allergen status, contaminants, heavy metals and solvent residues, where applicable.
• Manufacturing sites may hold ISO, FSSC, Halal and Kosher certifications, depending on your project requirements.
• Customers remain responsible for final additive and fibre labelling, health claims and usage levels under local regulations. Atlas provides technical data to support internal compliance reviews.

Packaging, storage & logistics

• Standard packaging: typically 20–25 kg multi-ply paper bags with inner PE liner; alternative packaging may be evaluated for key accounts.
• Suitable for full-container and mixed-container shipments alongside other thickeners, sweeteners, proteins and specialty ingredients from the Atlas portfolio.
• Store in a cool, dry, odour-free warehouse, away from moisture and direct sunlight, to preserve viscosity and functional properties.
• Shipments arranged under FOB, CFR, CIF or other agreed Incoterms, with export documentation managed from Türkiye.

Share your target application (noodles, ham/sausage, plant-based meat, jelly, bakery), viscosity or gel strength targets, annual volume, packaging preferences and destination markets, and our team will recommend suitable konjac gum grades and supply options.