Konjac Gum / Glucomannan — Food Grade
Allzone Trading supplies food grade konjac gum (glucomannan) to food and supplement manufacturers in Ontario, Quebec and across Canada. Konjac is a high-viscosity glucomannan used for gelling, texture and fibre applications. Viscosity, purity and particle size differ by grade and are confirmed against supplier documentation at quotation.
At a glance
- Product
- Konjac Gum / Glucomannan
- Grades
- Food Grade
- Typical applications
- Konjac noodles and gelled products · Meat and plant-based protein texture systems · Jellies and dessert gels
- Packaging
- Packaging confirmed at quotation
- • Certificate of Analysis is provided against the confirmed shipment, grade and batch.
- • Manufacturer TDS and SDS are subject to grade and supplier confirmation and are available on request.
- • Grades, packaging and origin above are indicative sourcing options and are confirmed at quotation.
Available grades from container-direct sourcing
Food Grade
Specification confirmed against supplier technical data sheet at quotation.
Typical applications
- Konjac noodles and gelled products
- Meat and plant-based protein texture systems
- Jellies and dessert gels
- Stabiliser blends with carrageenan or xanthan
- Fibre supplement formats
Why Canadian buyers choose us
- Container-direct sourcing coordinated through our Ontario logistics partner
- Supplier documentation (TDS, SDS, COA) requested and shared before order confirmation
- Specifications confirmed in writing at quotation stage — no assumed values
- LTL and FTL freight across Ontario, Quebec and Western Canada
- Quantities reviewed per enquiry, from smaller lots to full container loads
Typical industries served
Material identity
Konjac gum (glucomannan) — identifiers and the names buyers use
- CAS
- 37220-17-0
- Food additive number
- E425 / INS 425
- Source
- Glucomannan from Amorphophallus konjac tuber
Also searched as
Abbreviations
Industry terminology
Identifiers are published for material identification. The exact specification of any offered grade is confirmed against supplier documentation at quotation.
Buyer intent coverage
Konjac gum (glucomannan) — what it is, where it is used, how it is chosen
Konjac glucomannan produces the highest viscosity per gram of any common food hydrocolloid, and with alkali it forms a gel that does not melt again on heating. That thermo-irreversible set is why it underpins konjac noodles and much of the bite in plant-based seafood analogues, and its soluble-fibre character drives a separate nutraceutical demand stream.
Primary uses
- Creating firm, heat-stable bite in plant-based analogues
- Building high viscosity at very low dose
- Delivering soluble fibre and satiety in supplements
- Improving texture in reduced-fat systems
Applications
- Plant-based seafood and meat analogues
- Konjac noodles, jellies and desserts
- Fibre supplements and satiety products
- Reduced-fat sauces and dairy analogues
Advantages
- Highest viscosity per unit dose among common food gums
- Thermo-irreversible gel survives retort and reheating
- Strong synergy with xanthan and carrageenan
- Recognised soluble fibre for nutritional positioning
Limitations to consider
- Very slow hydration; poor dispersion produces gel lumps that never recover
- Alkaline setting shifts pH and flavour, and must be balanced in the recipe
- Sulphur dioxide residue is a real specification point on some origins
- Once set, the gel cannot be remelted and reworked
How to choose the right grade
- State whether you need konjac flour or purified high-viscosity glucomannan
- Give the viscosity target with concentration, time and test method
- Confirm the residue limits your QA requires, including sulphur dioxide
- Specify the synergy partners already in your blend
Typical grades
- Food grade konjac flour
- Purified glucomannan, high viscosity
- Nutraceutical / fibre grade
- Standardised gel blends with carrageenan or xanthan
Comparable materials — how Konjac gum (glucomannan) sits against alternatives
- Methylcellulose — heat-set binding widely used in plant-based meat
- Carrageenan — heat-set gel with a different bite
- Xanthan and LBG blends — viscosity without an irreversible gel
Comparable-material reference. Grade selection is confirmed at RFQ against your process.
Procurement coverage
How to specify, order and receive Konjac gum (glucomannan)
Written for procurement, quality and technical buyers in Canada and the United States. No numeric price, MOQ, stock or lead-time value is published — those are confirmed per shipment in the quotation and against the confirmed batch.
How buyers specify at RFQ
- Flour or purified glucomannan
- Glucomannan content and viscosity with method
- Particle size / mesh
- Residue limits including sulphur dioxide
- Microbiological limits and documentation
Packaging options (industry-standard)
- Multi-wall paper or PP bag — the standard industrial dry-ingredient format
- Jumbo / FIBC bulk bag for high-volume users
- Packaging options and available pack sizes are confirmed with each quotation.
Storage & handling
- Store dry and sealed; hydration behaviour changes with moisture pickup
- Disperse under high shear or pre-blend with a carrier solid
- Allow full hydration time before judging viscosity
Documentation available
- Technical data sheet (TDS) for the offered grade
- Safety data sheet (SDS) in the format required for Canadian import
- Certificate of analysis (COA) against the confirmed batch
- Allergen, non-GMO, Halal and Kosher statements where the grade supports them
- Documentation is confirmed per batch at quotation; availability depends on the grade and supplier offered.
RFQ checklist for konjac-gum-glucomannan-canada
Include these fields to receive an accurate Canada-landed quotation
- Grade and function required (thicken, gel or stabilise)
- Target viscosity or gel strength with the test conditions you measure at
- Annual and per-shipment volume
- Packaging format your plant can receive
- Documentation and regulatory letters required
- Delivery province or port of discharge
- Whether the target is a thermo-irreversible gel or viscosity only
Technical & procurement detail
Functional role of konjac gum / glucomannan+
Konjac glucomannan builds very high viscosity at low concentration, forms a thermo-irreversible gel in the presence of alkali, and gels synergistically with kappa carrageenan and xanthan gum. It is also used as a soluble dietary fibre in supplement formats.
Dispersion before hydration+
Konjac hydrates so aggressively that poorly dispersed powder forms lumps that never fully hydrate. Dry-blending with another powder or using a suitable disperser is standard practice; the supplier will advise a handling approach for the grade quoted.
Alkaline set is a different application+
Thermo-irreversible konjac gels require alkali and heat, which is a distinct process from simple thickening. State whether you are thickening or setting a gel so the correct viscosity and purity grade is proposed.
Documentation and specification+
Functional values differ between producers and grades. Allzone confirms the applicable grade with the supplier before quoting and shares the technical data sheet and safety data sheet for the exact material offered, so the values you evaluate are the values you receive.
Frequently asked questions
What viscosity grades are available?+
Konjac is graded by viscosity and purity, with significant differences between producers. State your requirement and matching documentation will be requested.
Can it be blended with carrageenan?+
Konjac is commonly used in synergistic blends. Share the blend composition and the supplier will advise on grade selection.
What packaging is available?+
Packaging is confirmed with the supplier at quotation for the grade and quantity discussed.
Can I request a technical data sheet?+
Yes — the supplier technical data sheet and safety data sheet are shared for the exact grade quoted.
Can you deliver to Ontario and Quebec food plants?+
Yes. LTL and FTL freight is arranged across Ontario, Quebec and Western Canada, with container-direct supply for repeat volumes.
Technical knowledge for Konjac Gum Glucomannan Supplier — Canada
Engineering and purchasing guidance written for this material — understand it, apply it, compare options, specify a grade, and fix production problems.
Foundation Articles
Related products
Materials commonly quoted alongside Konjac Gum / Glucomannan by the same plants.
Xanthan Gum
Rheology modifier and thickener — gluten-free bakery and confectionery
Guar Gum Powder
Rheology modifier and thickener — bakery and gluten-free formulations
CMC (Carboxymethyl Cellulose)
Rheology modifier and thickener — ice cream and frozen desserts
Need a quote on Konjac Gum / Glucomannan?
Request pricing, TDS/SDS and available documentation. We usually acknowledge enquiries within one business day; samples are subject to supplier availability and product classification.