Konjac glucomannan

Konjac glucomannan is a soluble dietary fibre extracted from the roots of the konjac plant (Amorphophallus konjac). The plant is native to tropical and subtropical regions of Asia. The fibre is typically extracted and purified from the plant's corm, then dried and milled into a powder.

Konjac glucomannan is primarily used as a thickening and gelling agent in food products due to its high viscosity and water-binding capacity. It is often found in low-calorie foods, such as dietetic products, noodles, and desserts, where it can provide bulk and a satisfying texture without adding significant calories. It is also used as a dietary supplement.

Konjac glucomannan is authorised as a food additive in Great Britain and is listed in the Register of Food Additive Authorisations. It is recognised for its high fibre content. The European Food Safety Authority (EFSA) has evaluated konjac glucomannan, and it has been associated with potential benefits for cholesterol and blood glucose levels when consumed as part of a balanced diet. However, it can cause gastrointestinal discomfort for some individuals, particularly if not consumed with sufficient water. JECFA has evaluated it and set an acceptable daily intake.