Konjac

Konjac is a starchy root vegetable native to Asia, primarily grown in China, Japan, and Korea. The edible part is the corm, a tuber-like stem. It is processed by drying and grinding the corm into a flour, which is then used to create various food products.

Konjac flour is a source of glucomannan, a soluble dietary fibre. It is used as a thickening agent, gelling agent, and emulsifier in a variety of foods, particularly in plant-based alternatives, vegetarian sausages, and konjac jelly products. Its ability to absorb water and form a gel contributes to texture and mouthfeel.

Konjac is authorised as a food additive (E 425) in Great Britain and is listed on the Register of Food Additive Authorisations for specific uses. It is recognised for its high fibre content, which may contribute to feelings of fullness. EFSA has evaluated konjac and its glucomannan component. While generally considered safe at typical consumption levels, very large intakes of konjac, particularly in its un-prepared form, have been associated with choking hazards. Evidence for significant health benefits from typical dietary intake is mixed, and it is not a regulated medicine.