Title: Konjac
Additional Names: Konnyaku
Literature References: Flowering perennial plant with tuberous roots, Amorphophallus konjac K. Koch, Araceae or closely related species such as A. bulbifer B., A. oncophyllys Prain ex Hook. f., or A. variabilis Blume. Habit. Southeast Asia. The tubers are ground to produce a flour used in traditional Asian cooking. Constit. Konjac mannan (8-10%), starch, lipid, minerals. Review of plant cultivation, production of flour and properties of konjac mannan: S. Takigami in Handbook of Hydrocolloids, G. O. Phillips, P. A. Williams, Eds. (CRC Press, Boca Raton, 2000) pp 413-424.
Derivative Type: Konjac mannan
CAS Registry Number: 37220-17-0
Additional Names: Konjac glucomannan
Literature References: Nonionic, slightly branched polysaccharide. Consists of b-1,4 linked D-glucose and D-mannose in a ratio of approx 1 to 1.6, some branching at C3 of mannose, and an acetyl group attached to one per 19 sugar residues. Average mol wt 200-2000 kDa. Review of properties and applications: R. J. Tye, Food Technol. 45, 82-92 (1991); K. Nishinari in Novel Macromolecules in Food Systems, G. Doxastakis, V. Kiosseoglou, Eds. (Elsevier Science, Amsterdam, 2000) pp 309-330.
Properties: Light tan powder. Dispersible in hot or cold water; forms highly viscous solutions. Viscosity (cP): 31,600 (1% in water); 341,000 (2% in water). A heat-stable gel is formed in the presence of mild alkali.
Use: Source of dietary fiber; as thickening and gelling agent in foods.

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