KGM, a high molecular polysaccharide, is formed when the residues of glucose and mannose are polymerized at the ratio of 1:1.6 by β-1.4 indican linkage. On C-3 of some glucose residues are side chains composed of β-1.3 indican linkage. On the main chain, 1 side chain occurs per 3280 glucose residues, and on each side chain there are several or dozens of glucose residues. On average, there is 1 acetyl bonded by ester linkage on the side chain per about 19 glucose residues. The molecular weight of KGM varied from 1,000,000 to 2,000,000 daltons according to konjac species or variety, processing method and storage time of the raw material.