Konjac and Glucomannan Explained

The root of Amorphophallus Konjac is dried and powdered. In its raw unprocessed form, Konjac contains between 40-60 percent Glucomannan.

Glucomannan occurs naturally in many plants where it is a hemicellulose component in the plants cell walls. Konjac is a rich source of Glucomannan. Therefore, it is favoured as a viable source of Glucomannan.

Glucomannan is dispersible in hot or cold water, forming a highly viscous solution with a pH between 5,0 and 7,0. As a food additive, Glucomannan is used as an emulsifier and thickener and carries an e-number of E425(ii). It was listed as a safe food additive by the World Health Organisation in 1996.

The Konjac plant is native to subtropical to tropical south eastern Asia, from Japan and South China, to Vietnam to Indonesia. For several thousand years, Konjac has been a trusted food throughout Asia, yet it was only discovered by the west in the 1980s.

Glucomannan from Konjac has almost no calories and is high in soluble dietary fibre.

Food made from Konjac is widely known in English by its Japanese name, konnyaku (yam cake). Noodles from Konjac Glucomannan are called Shirataki noodles. In China, Konjac is commonly referred to as Moyu.

Amorphophallus Konjac Plantation

Konjac is a perennial plant, growing from a large corm up to 25cm in diameter. The single leaf can grow up to 1.3 meters across. The flowers are produced on a spathe enclosed by a dark purple spadix up to 55 cm long.

Amorphophallus Konjac Tuber

Glucomannan powder from Konjac

Unrefined Konjac Powder and konjac noodles have a marine (fishy) smell that can impart into cooking and drinks. When Glucomannan is refined, the fishy smell is removed and the result is a highly viscous, odourless, and rich source of dietary fibre.