Konjac Gum

Konjac gum is a soluble dietary fiber derived from the root of the konjac plant, native to Asia. The root is dried, ground into flour, and then processed to extract and purify the gum, which is a polysaccharide.

Konjac gum is primarily used as a thickening and gelling agent in foods. Its ability to absorb water and form a gel makes it useful in low-calorie food products, such as dietetic foods, desserts, and imitation meats, as well as in confectionery and baked goods.

In the U.S., konjac gum is generally recognized as safe (GRAS) for use as a food additive. It is a source of soluble fiber, which may help with satiety and blood sugar control when consumed as part of a balanced diet. Regulatory bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated konjac gum. While generally considered safe, large amounts consumed without adequate fluid can pose a choking hazard due to its gelling properties.