E425, Konjac Gum, Konjac Glucomannan, Konjac Flour, KGM, 37220-17-0

E425, Konjac Gum, Konjac Glucomannan, Konjac Flour, KGM, 37220-17-0

Konjac gum, also known as konjac glucomannan (KGM), is a water-soluble dietary fiber extracted from the roots of the konjac plant (Amorphophallus konjac), native to Southeast Asia. It is widely used in food, pharmaceuticals, and industrial applications due to its unique gelling, thickening, and stabilizing properties.

Key Properties of Konjac Gum:

1. High Viscosity – Forms thick, gel-like solutions even at low concentrations.

2. Water Absorption – Can absorb up to 200 times its weight in water.

3. Gel Formation – When combined with alkaline substances (e.g., calcium hydroxide), it forms a heat-stable gel (used in konjac jelly products).

4. Low-Calorie & Zero Sugar – Popular in weight-loss and diabetic-friendly foods.

5. Prebiotic Effects – Supports gut health by promoting beneficial bacteria growth.

Common Uses:

Food Industry:

• Vegan & Vegetarian Products – Used as a substitute for gelatin (e.g., konjac jelly, vegan gummies).

• Gluten-Free Baking – Improves texture in bread and pasta.

• Thickening Agent – In sauces, soups, and dairy alternatives.

• Noodles (Shirataki) – Made primarily from konjac flour, very low in carbs.

• Meat & Seafood Analogs – Enhances chewiness in plant-based meats.

Health & Nutrition:

• Weight Management – Expands in the stomach, promoting satiety.

• Digestive Health – Relieves constipation and regulates bowel movements.

• Cholesterol & Blood Sugar Control – May help lower LDL cholesterol and stabilize glucose levels.

Industrial & Other Uses:

• Cosmetics – Acts as a thickener in lotions and creams.

• Biodegradable Films – Used in eco-friendly packaging.

Safety & Side Effects:

• Generally recognized as safe (GRAS) by the FDA and EFSA.

• Should be consumed with water to prevent choking or blockages (due to high expansion).

• Excessive intake may cause bloating or digestive discomfort.

Konjac Gum (Konjac Glucomannan) – CAS No. & Other Names

CAS Number: 37220-17-0

Other English Names:

• Konjac Glucomannan (KGM)

• Konjac Mannan

• Glucomannan (from Konjac)

• Konjac Flour (when in less refined form)

• Elephant Yam Gum (rarely used)

INCI Name (Cosmetics):

• Amorphophallus Konjac Root Extract

• Konjac Gum

E Number (EU Food Additive):

• E425 (includes Konjac Gum and Konjac Flour)

Japanese Name:

• Konyaku (こんにゃく) – Refers to the traditional jelly made from konjac.