Konjac Gum — Facts

Canonical name: Konjac Gum
Also known as: Glucomannan, Konnyaku powder
Type: Hydrocolloid, soluble dietary fiber
Source: Root of the Amorphophallus konjac plant
Category: Plant-based thickener, stabilizer, gelling agent
E-number (EU): E425

Properties

  • Form: Fine white powder

  • Flavor: Neutral, odorless

  • Solubility: Swells in cold water, forms viscous gel

  • Function: Thickener, gelling agent, stabilizer, dietary fiber

Food Uses

  • Low-calorie and weight-loss foods

  • Gluten-free baking (improves elasticity and moisture retention)

  • Noodles and shirataki (traditional Japanese konnyaku foods)

  • Jellies, gummies, and plant-based desserts

  • Dairy and non-dairy products (stabilizer and thickener)

  • Meat and processed foods (improves water retention and texture)

Nutrition & Safety

  • Nutritional content: Very high in soluble fiber (glucomannan)

  • Health aspects: Supports digestion, satiety, cholesterol and blood sugar management

  • Calories: Very low; contributes bulk without calories

  • Allergens: Rare; generally considered non-allergenic

  • Dietary suitability: Vegan, gluten-free, non-GMO

  • Safety: GRAS (Generally Recognized As Safe) by FDA; avoid excessive intake to prevent digestive discomfort

Industrial & Supplement Uses

  • Supplements: Dietary fiber capsules and powders

  • Pharmaceuticals: Binder and stabilizer in tablets

  • Cosmetics: Thickener in creams and gels

  • Biodegradable materials: Used in eco-friendly films and gels

  • Specialty foods: Vegan gelatin replacement

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