Specification of the konjac glucomannan fiber – Konjac, also known as glucomannan, is a herb native to Asia. It is well-known for its starchy corm, which is a tuber-like part of the stem that grows underground. The corm is used to make a high-fiber dietary supplement.
Users use Konjac to thicken or provide texture to foods as a gelatin substitute. Konjac is also pupolar in Chinese traditional medicine. The Western people also know Konjac as world as a dietary supplement for losing weight and cholesterol prevention.
Konjac glucomannan (KGM) has recently become very popular due to its non-harmful and non-toxic properties, as well as its good biocompatibility, biodegradability, and hydrophilic ability. Furthermore, KGM and its derivatives are important in a variety of research areas, which include nutritional, biotechnological, and fine chemical areas.
What are Konjac Glucomannan Fiber?
Konjac Glucomannan fiber is a water-soluble fiber derived from the Konjac root. The fresh Konjac root contains approximately 13% dry matter and 87% water. Glucomannan fiber accounts for 64% of the dry matter.
The remaining dry matter has up of 30% starch, vitamins, minerals, and a trace of fat and protein. The most viscosity soluble fiber in nature, konjac glucomannan, has the highest viscosity of any dietary fiber known to science.
Human fecal bacteria can completely ferment konjac glucomannan. Glucomannan fiber has the highest molecular weight among foods high in dietary fiber. Glucomannan fiber has a molecular weight of 200,000-2,000,000 Daltons.
The Specifications of Konjac Glucomannan Fiber
Konjac glucomannan fiber has some certain specifications. Glucomannan has the ability to absorb up to 200 times its weight in water. Glucomannan can form a thermo-non-reversible or reversible gel. It is a water-soluble fiber derived from the Konjac root.
It is a dietary fiber that absorbs water and helps to increase a user’s stool bulk. This makes it easier for the stool to pass through the colon. It is essentially a fiber that expands in the stomach and absorbs fats and acids. The absorbed fats and acids are eliminated from the body without being digested, thereby negating the calorific effect.
When dissolved in water, konjac fiber has an extremely high-water holding capacity and forms highly viscous solutions. It is the most viscous and has the highest molecular weight of any known dietary fiber. Because of the satiety sensation it produces, Konjac has been shown to aid in weight management in those who are obese.
Konjac glucomannan is a soluble, fermentable, and viscous dietary fiber derived from the Konjac plant’s root. Glucomannan is made up of a polysaccharide chain of beta-D-glucose and beta-D-mannose with acetyl groups attached. Because human pancreatic and salivary amylase cannot split the beta-1,4 linkages, glucomannan enters the colon unbroken.
Glucomannan is completely fermented in the colon by fecal bacteria. Glucomannan has a molecular weight of about one million Daltons. It is said to prevent high blood sugar levels, lower cholesterol levels, and clean the digestive tract of excess fat and toxins.
What are Konjac Benefits?
Konjac’s high fiber content has numerous health benefits. Soluble fiber aids in the reduction of cholesterol and blood glucose levels. A fiber-rich diet may also aid in the regulation of bowel movements, the prevention of hemorrhoids, and the prevention of diverticular disease. The following benefits are:
Konjac and Constipation
According to a 2008 study, glucomannan may help prevent constipation. The study found that supplementing a low-fiber diet with glucomannan increased the number of probiotic bacteria in the feces. It also improved bowel movement function by 30%.
Konjac and Wight Loss
Fiber is satiating. Eating it on a regular basis keeps you fuller for longer, making you less likely to overeat or snack between meals. Konjac also expands in the stomach, which helps you stay full.
As shown in a 2005 study Trusted Source, combining a glucomannan fiber supplement with a balanced 1,200-calorie diet resulted in higher weight loss than a 1,200-calorie diet plus a placebo. Adding another fiber supplement (guar gum or alginate) had no effect.
Konjac and Cholesterol
According to a 2008 systematic review, konjac may aid in the reduction of total cholesterol, LDL (bad) cholesterol, and triglycerides. Konjac also helped to reduce body weight and fasting blood sugar levels. The researchers came to the conclusion that glucomannan could also be used as an adjuvant therapy for people with diabetes and high cholesterol.
Konjac and Skin Health
As shown in a 2013 study, konjac can help reduce acne and improve skin health. Users believe that konjac can improve wound healing and reduce allergic reactions.
How to Use Konjac?
Besides recognizing the specifications of konjac glucomannan fiber, we also should know how to use konjac. Nowadays, people can access or buy Konjac supplements by online or in most natural health stores. The Food and Drug Administration does not regulate supplements (FDA). Purchase them only from reputable manufacturers.
Users should consume Konjac with plenty of water, preferably before a meal. There is no approved, standardized konjac dose. Dosages vary depending on the manufacturer and what you’re using it for. They typically weigh between 2 and 6 grams. Follow the manufacturer’s dosage instructions, or seek advice from your doctor or a qualified natural health practitioner.
What are the Uses of Konjac?
An active ingredient also use Konjac to create heat-stable and temperature reversible gelled foods such as:
- Pastas
- Noodles
- Prepared meals
- Jellies
- Jams
Konjac is one of the ingredients in bread, cakes, meat products, ice cream, and beverages as a thickener and stabilizer.
- Meat
People use konjac as a meat binder because of its thickening, emulsification, water retention, and gelling properties. Meanwhile, users usually use it as a fat substitute, such as in sausage and ham. It increases water retention, improves meat texture, and lowers fat content.
- Starch products
By crosslinking, agglomeration, and other reactions with starch, konjac improves the gelatinization, rheological, and texture properties of starch. These characteristics are intimately related to the texture, flavor, and quality of the food. Blends of starch and konjac have improved thickening and stability. Meanwhile, the mixture’s gel has a lower hardness and elasticity.
In sum, the specifications of konjac glucomannan fiber is good for body health. Users can buy this product in online because a lot of this kind of product has already exist. You can also buy Konjac in Nusagro.
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