Konjac Gum

A natural-source soluble fiber and hydrocolloid extracted from the corm of Amorphophallus konjac, a perennial plant native to East Asia. Provides exceptional water-holding capacity (up to 100 times its dry weight) and forms firm thermo-irreversible gels in synergy with xanthan gum or carrageenan-iota-high-purity" class="underline" style="color: var(--sage-deep); text-decoration-color: var(--sage-deep);">carrageenan.

Off-white to slightly cream-colored fine powder. Highly hydrophilic; develops viscosity gradually in water as the polymer chains hydrate and entangle.

We supply food-grade Konjac Gum from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production. Non-GMO is inherent to the source.

Common market grades include Standard Konjac Powder (90 percent or higher purity, the workhorse food-grade format), High-Viscosity Konjac (for fiber and weight-management applications), Konjac Glucomannan (purified to 95 percent or higher glucomannan content), and Acid-Stable Konjac for low-pH beverage applications.

Bulk and reduced-MOQ shipments. Batch-level COA covering viscosity (1% solution), glucomannan content, particle size, sulphur dioxide, heavy metals, and microbiology.

Konjac has been cultivated and consumed in China and Japan for over 1,500 years, both as a dietary staple and as a traditional medicinal ingredient. Industrial extraction for international food applications was developed in Japan during the 20th century.

Industrial production proceeds by milling and washing of dried Konjac corms, followed by alcohol-based purification to remove starch and protein impurities, then drying and final milling to defined particle-size specifications. The active compound is glucomannan, a high-molecular-weight beta-1,4-linked glucose-mannose polysaccharide.

Regulated as E425 in the EU (with restrictions in jelly mini-cup applications following choking-hazard concerns from the early 2000s), classified as Generally Recognized as Safe by the U.S. FDA, and approved by JECFA without a numerical Acceptable Daily Intake limit. EU regulation prohibits use in jelly confectionery cups but permits broader food applications.

The molecule's dominant property is water-binding: Konjac glucomannan can absorb 50 to 100 times its dry weight in water, producing a viscous gel that resists digestion in the small intestine. This makes it the most concentrated commercial soluble fiber by mass and the basis for dietary-fiber and weight-management supplement applications.

Synergy with xanthan gum and carrageenan produces firm thermo-irreversible gels (unlike Agar's reversible gels), which makes Konjac the preferred system for vegan meat-analog and gummy applications where the finished product must hold structure through cooking, retort, or long shelf life.

• Konjac noodles (shirataki, ito-konnyaku) and konjac jellies; the traditional and dominant Asian application
• Vegan and vegetarian meat-alternative formulations: plant-based burgers, sausages, and meat analogs
• Weight-management and dietary-fiber supplements; the most concentrated soluble fiber commercially available
• Synergistic gel systems with xanthan gum and carrageenan for vegan gelatin replacement
• Functional beverages and shake mixes positioned for fiber and satiety
• Sugar-free confectionery: low-calorie gummies, jellies, and marshmallow analogs
• Bakery applications: gluten-free bread, low-carbohydrate baked goods, and fiber fortification
• Cosmetic and personal-care: face mask matrices, gel-form skincare products
• Pharmaceutical applications: bulk laxatives and dietary-fiber supplement capsules
• Pet food: fiber fortification and functional pet treats