Konjac Flour

Konjac flour is a soluble dietary fiber derived from the root of the konjac plant, native to Southeast Asia. The root is dried and ground into a fine powder. It is known for its ability to absorb large amounts of water and form a gel.

Konjac flour is primarily used as a thickener and gelling agent in food products. It can create a gelatin-like texture without adding significant calories. It is often found in low-calorie foods, diet products, and as a substitute for gelatin or other thickeners in desserts, noodles, and jellies.

Konjac flour is generally recognized as safe (GRAS) by the FDA for use as a food ingredient. It is a source of glucomannan fiber, which may help promote feelings of fullness. JECFA has evaluated konjac and established specifications for its use. Some studies suggest it may have benefits for blood sugar and cholesterol levels, but more research is needed. It is important to consume konjac products with sufficient water to prevent choking.