Konjac Gum

A completely natural product made from the fibre root of the konjac plant.

Konjac Gum

Universal food gum and can be used in a variety of products.

What is Konjac Gum?

Konjac gum, or konjac flour, is a hydrocolloid (water soluble) dietary fiber derived from the Amorphophallus konjac plant that is used to provide texture, thicken, stabilize, emulsify, and suspend ingredients in foods and beverages. Konjac gum is primarily used as a source of glucomannan, which is a recognized source of dietary fiber.

Origin

Konjac gum is obtained by drying the tuber of the Amorphophallus konjac plant and then milling it into konjac flour. Its origin plant is typically grown in China, Japan, and several other Southeast Asian countries.

Commercial Production

Konjac gum and konjac flour have a long history of use in foods dating back to ancient times in China and Japan.

Function

Konjac gum is a universal food gum and can be used in a variety of products. It mixes well with other food gums and ingredients. Konjac gum is used to thicken, stabilize, emulsify, and suspend ingredients in foods and beverages. It helps create rich textures without adding calories, fat, or carbohydrates to foods.It can sometimes be used as a substitute for gelatin.

Konjac Gum Application

Konjac gum is necessary in foods and beverages because it is a thickener that helps to create the desired texture and thickness to meet consumer preferences. It also has synergistic versatility and can be used with other food gums. This gives developers opportunities to create more products with konjac as the source gum. Konjac gum can be found in a variety of foods including: