Purified Konjac Gum for Higher-Purity Formulation Needs

What It Is

KONSON's purified portfolio includes KP purified konjac flour and KJ purified konjac micropowder / konjac gum. The internal process baseline describes purification from conventional konjac flour using an edible-alcohol purification step before further size reduction for finer KJ grades. This is a process-direction description, not a universal grade specification.

Product Family

KP purified konjac flour

KP represents the purified-flour direction for formulation screening and technical discussion.

KJ purified konjac micropowder / konjac gum

KJ represents the purified fine-powder / konjac-gum direction. A family name does not replace a current technical specification.

Grade / Model Relationship

KJ10D is one verified batch-specific example in the current evidence register. Other KJ and KP models require their own current documents before numeric claims are used.

Technical Parameters

No universal viscosity, mesh, ash, sulfur-dioxide or KGM value is published here as a master specification. Parameter selection must be tied to a current controlled document or a batch-specific report.

• Confirm the required grade, document revision and batch scope.
• Use application testing to evaluate the relevant texture, dispersion and process response.
• Do not treat one batch result as a specification for every purified grade.

Application Scope

Purified grades may be considered where a cleaner or more refined ingredient profile is needed, subject to the actual end product and process. Suitability remains formulation-specific.

Potential directions include food systems and other applications where the buyer needs a controlled discussion of ingredient profile, process conditions and supporting documents.

Key Selection Logic

Before selecting a grade, define:

• end product and target market;
• desired texture or viscosity;
• transparency or colour sensitivity;
• pH and heat process;
• other hydrocolloids or starches in the system;
• market and document requirements; and
• whether the project is at screening or production stage.

Processing Notes / Variables

Dispersion, hydration, shear, temperature, pH and interactions with other gums can materially affect observed performance. A universal dosage or processing window is not provided without application evidence.

Evidence & Limitations

One verified batch example is KJ10D batch 26032110D, produced on 2026-03-21 and reported on 2026-03-23. The report recorded KGM 83.5%, ash 2.4%, SO₂ <4 mg/kg, with Pb and As not detected.

These values apply only to that batch and report scope. They are not a universal specification for all KJ or KP grades; confirm the current controlled document before relying on any parameter.

Documents

Request the current document set for the specific grade and project. The current evidence register does not authorize a general promise that a master TDS, representative COA package or SDS is available for every purified grade.

Related Applications

Continue to the Applications section for jelly and pudding, meat and sausage, beverage, dairy, ice cream or other end-use directions. Application pages provide a starting point for problem definition; they do not replace formulation validation.

Sample / RFQ

Share your application, process and document requirements so the grade can be screened before a sample or quotation is prepared. Use Request a Sample, Request Documents or Start an RFQ. For process context, you can also request a Technical Review.