Konjac flour

Konjac flour is a starchy flour derived from the root of the konjac plant (Amorphophallus konjac), native to eastern Asia. The root is dried and ground into a fine powder. It is a source of glucomannan, a soluble dietary fibre.

Konjac flour is primarily used as a thickening and gelling agent in food products due to its high viscosity and water-absorbing properties. It is often found in low-calorie noodles, rice alternatives, jellies, and desserts, providing texture and bulk without significant calories.

Konjac flour is authorised as a food additive (E 425) in Great Britain and is listed on the Register of Food Additive Authorisations. It is primarily used for its gelling and thickening properties. The European Food Safety Authority (EFSA) has evaluated konjac and established conditions for its use as a gelling agent. At typical dietary intakes, konjac is generally considered safe. However, when consumed in large quantities or without sufficient water, it can pose a choking hazard due to its tendency to expand and form a gel.