Natural Weight Loss Product Konjac Extract Konjac Glucomannan

• Customization: Available
• Certification: ISO, FDA, HACCP, Halal, Kosher
• Assay Method: HPLC, UV
• Model NO.: 37220-17-0
• Application: Health Care Products, Medicine
• State: Powder
• Extract Source: Amorphophallus Konjac
• Plant Original: Amorphophallus Konjac
• Part Used: Tuber
• CAS No: 37220-17-0
• Spec: Konjac Glucomannan 75-95% by UV
• Transport Package: 25kg/Drum
• Trademark: KINGHERBS
• Origin: China
• HS Code: 2938909090
• Production Capacity: 5000kgs/Month

Product Description

Konjac Glucomannan

Plant Original: Amorphophallus Konjac
Part Used: Tuber                                                                             
Specification: Konjac Glucomannan 75-95% By UV
CAS No.: 37220-17-0
Molecular Formula: C26H43O22
Molecular Weight: 708                                                                     
Melting Point: 183.5ºC-193.4ºC

Glucomannan is a water-soluble polysaccharide that is considered a dietary fiber. It is a hemicellulose component in the cell walls of some plant species. Glucomannan is a food additive used as an emulsifier and thickener. Products containing glucomannan, marketed under a variety of brand names, are also sold as nutritional supplements for constipation, obesity, high cholesterol,acne vulgaris and type 2 diabetes. Although there is some clinical support for potential health benefits, the U.S. Food and Drug Administration (FDA) has not approved any product containing glucomannan for the treatment of these medical conditions. Health Canada has authorized some products containing glucomannan for the purposes of appetite reduction, weight management, treatment of constipation and management of high cholesterol levels.
Glucomannan is mainly a straight-chain polymer, with a small amount of branching. The component sugars are β-(1→4)-linked D-mannose and D-glucose in a ratio of 1.6:1. The degree of branching is about 8% through β-(1→6)-glucosyl linkages.
Glucomannan with α-(1→6)-linked galactose units in side branches is called galactoglucomannan.

Natural sources
Glucomannan comprises 40% by dry weight of the roots, or corm, of the konjac plant. Another culinary source is salep, ground from the roots of certain orchids and used in Turkish cuisine. Glucomannan is also a hemicellulose that is present in large amounts in the wood of conifers and in smaller amounts in the wood of dicotyledons.[citation needed] Glucomannan is also a constituent of bacterial, plant and yeast cell wall with differences in the branches or glycosidic linkages in the linear structure.