SANTPO

Konjac gum is a hydrogel-like polysaccharide extracted from the tubers of various konjac plants. It is a high molecular weight, non-ionic KGM. The particles of konjac flour swell when exposed to water, then break and release the polymer of KGM. Konjac manno gum is mainly composed of mannose and glucose, the molar ratio of the two is about 1.6:1.0.