Konjac

Konjac is a root vegetable native to Asia, primarily grown for its starchy corm. The corm is processed to extract a soluble fiber called glucomannan. This fiber is then often dried and ground into a powder.

Konjac powder, rich in glucomannan fiber, is used as a thickener and gelling agent in foods. It helps create a gel-like texture and can absorb a large amount of water. It is commonly found in low-calorie snacks, noodles, jellies, and as a vegan substitute for gelatin.

In the U.S., konjac glucomannan is generally recognized as safe (GRAS) by the FDA for use as a food ingredient. It is primarily known for its high fiber content, which can contribute to feelings of fullness. International bodies like JECFA have evaluated konjac, and EFSA has also assessed its safety. While generally considered safe, consuming large amounts of konjac without adequate fluid can pose a choking risk due to its gelling properties.