Organic Konjac Flour

Organic konjac flour is made from the ground root of the konjac plant, native to Asia. The root is a rich source of glucomannan, a soluble dietary fiber. The flour is typically processed to remove impurities and then dried.

Konjac flour is used as a low-calorie thickener and gelling agent in foods. It is often found in noodle and pasta products, as well as desserts and jellies, due to its ability to absorb water and create a gel-like texture.

Konjac flour is generally recognized as safe (GRAS) by the FDA for use as a food ingredient. Its primary component, glucomannan fiber, may help promote feelings of fullness and support digestive health. International bodies like JECFA have evaluated konjac and its derivatives. While generally considered safe, consuming large amounts of konjac products without adequate fluid intake could potentially lead to choking or blockage.