Abstract: Disclosed is a composition for supplying dietary fiber to food and drink and/or for improving quality of food and drink, which includes a partially hydrolyzed substance of glucomannan. This partially hydrolyzed substance of glucomannan has a viscosity in a 1% aqueous solution which is in a range of 1,000 to 10,000 mPa·s and a weight average molecular weight which is in a range of 100,000 to 800,000. Because an aqueous solution thereof is lowly viscous, not only the composition can be added to food and drink, in a comparatively high concentration, but also upon adding the composition to an emulsified food such as an ice cream, even by heating, a shape of the food before heating can be retained.

Abstract: A particulate glucomannan gel is produced by dissolving glucomannan-rich flour in water, precipitating glucomannan from the solution with ethanol, treating the precipitated glucomannan with an alkali to transform to water-insoluble, irreversible hydrogel particles, recovering and drying the hydrogel particles, and milling dried particles to a desired particle size. The resulting gel particles are incorporated into hygienic or cosmetic preparations as a deposit-cleaning agent.

Abstract: A sustained release solid dosage preparation is provided comprising an active ingredient admixed with an excipient. At least part of the excipient consists of glucomannan microparticles having an average particle size less than 50 ?m. The glucomannan microparticles forms, when absorbing water, a hydrogel matrix for the active ingredient capable releasing the active ingredient almost entirely up about 6 hours.

Abstract: Disclosed is a mashed potato that permits ingestion as much as that adaptable to fully demonstrate functional properties of konjak mannan to be attained, and is rich in water retentiveness, shape maintainability and flavors or tastes etc. The mashed potato according to the present invention is characterized in that addition of konjak mannan containing not less than 50% by weight of konjak mannan components to mashed potato dough is required, and no addition of a coagulant is required. An average particle size of the konjak mannan is not more than 177 ?m. A blend of about 100 or more parts by weight of water per one part by weight of konjak mannan is prepared, and the amount of konjak mannan added is in the range of 0.2 to 30% by weight.

Abstract: A particulate glucomannan gel is produced by swelling a glucomannan-rich flour with water in the presence of ethanol, treating the swollen particles with an alkali to form gelled particles followed by drying. The dried gel particles are incorporated into hygenic or cosmetic preparations as a deposit-cleaning agent.

Abstract: A particulate glucomannan gel is produced by swelling a glucomannan-rich flour with water in the presence of ethanol, treating the swollen particles with an alkali to form gelled particles followed by drying. The dried gel particles are incorporated into hygenic or cosmetic preparations as a deposit-cleaning agent.

Abstract: The present invention provides a pharmaceutical preparation for the treatment of a wound consisting essentially of 200-mesh or finer powder of one or more hydrophilic polysaccharides selected from the group consisting of glucomannan and guar gum. Also provided is a pharmaceutical preparation for prophylaxis and treatment of chapped skin consisting essentially of an aqueous solution of one or more hydrophilic polysaccharides selected from the group consisting of glucomannan and guar gum.

Abstract: A spongy material is produced by the steps of suspending a suitable quantity of finely divided particles of a thermoreversible gel in an aqueous solution of glucomannan-rich flour, adding an alkali to the suspension, allowing the suspension to gel, freezing the gelled suspension, thawing and leaching the same with hot water to leave a skeleton of a water-insoluble, thermally irreversible gel matrix. After drying, a spongy material having a relatively uniform cellular texture and a pleasant feel to the skin is obtained.