Unit 12A, 500 Alden Road, Markham Ontario, Canada L3R 5H5 Tel: (905) 940-9129 - Fax: (905) 940-6813 Email: info@fibertechcanada.com   Glucomannan. The main component of konjac flour is glucomannan, a soluble fiber with many clinically proven health benefits. Glucomannan is a polysaccharide with a high molecular weight between 200,000 – 2,000,000 Daltons. Glucomannan is made of glucose and mannose subunits linked with B-1, 4- linkages. Acetyl groups are located on every 9-19th sugar unit. These acetyl groups contribute to the solubilisation and gelling properties associated with konjac flour. If the acetyl groups are removed under a mild alkaline condition (such as with calcium hydroxide), the molecules will produce heat stable gels. Therefore, konjac flour is a very valuable hydrocolloid and is being used in various innovative ways in product development.     Konjac will form two types of gels: heat-stable and reversible. The degree of gelling or nongelling is controlled by the presence of acetyl groups located on the sugar units, which compose the konjac flour structure. With water konjac will thicken and be gel-like, but will not be heat stable, because the acetyl groups associated with konjac flour inhibit the molecules from forming a gel network. However, with the addition of a weak base solution, these acetyl groups are removed and a heat-stable gel is produced.     In addition, depending on the mesh size, konjac will thicken with the addition of water and gel, but the length of time required to thicken will vary. With the higher mesh size, the powder is finer and will thicken quickly with the addition of water. But with larger particle size or smaller mesh size, konjac will take longer to thicken. Most grades are soluble in water without precipate. However, depending on the length of time it takes to dissolve and type of liquid, hot or cold, different grades will be required. The gelling time can be increased by heat and with agitation. Particle size is an important factor with konjac’s gelling capabilities over time.     Are there any concerns when taking glucomannan? No. But, we suggest you gradually increase your intake and start drinking more fluids. If you are not accustomed to eating much fiber, you may initially experience some abdominal discomfort, therefore start with low intake. However, the body does adapt to regular intake of a fiber rich diet, and any symptoms generally subside.   Copyright © 2002-2008 Fiber Tech Co. All rights reserved.