Comparing E425II - Konjac glucomannan vs E425I - Konjac gum
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Popular questions
What is glucomannan konjac root?
Glucomannan is a soluble dietary fiber extracted from the konjac plant’s corm (Amorphophallus konjac), used in foods as a thickener, stabilizer, and gelling agent (E425ii).
How is glucomannan konjac made?
Dried konjac corms are milled, the water‑soluble glucomannan is extracted, then purified (typically by filtration and alcohol precipitation) and dried to a fine powder.
How long does konjac root glucomannan stay in your stomach?
It hydrates and slows gastric emptying but generally leaves the stomach in about 2–6 hours, depending on the meal and dose, then moves to the intestines where it’s fermented. Always take it with plenty of water to reduce choking or blockage risk.
How many grams of konjac root glucomannan a day?
Common supplemental intakes are 1–3 g per day (often 1 g three times daily before meals) with plenty of water; EFSA recognizes cholesterol benefits at 4 g/day. Start low to minimize gas or bloating.
How to make konjac noodles with glucomannan powder?
Blend about 10–12 g glucomannan powder into 1 L cold water, then mix in 2–3 g calcium hydroxide (pickling lime) or calcium carbonate; let thicken, extrude or pour into simmering water, and cook 10–15 minutes to set. Rinse well to remove any odor and firm up the texture.
How much konjac gum to use?
Typical food-use levels are about 0.1–1.0% by weight for thickening/stabilising; 0.2–0.6% (often with xanthan or carrageenan) for elastic gels; and roughly 1–3% for firm konjac gels/noodles when used with alkali/calcium—adjust to the desired texture and local regulations.
How much pure konjac gum should you take at one time in powder form?
Do not swallow dry konjac gum powder—it swells rapidly and can cause choking or blockage; it is intended to be fully hydrated in foods. If using glucomannan supplements, follow the product’s directions (single doses are commonly around 1 g with plenty of water), but this refers to E425(ii), not E425(i) gum.
How to use konjac gum?
Premix the powder with sugar or oil (or other dry ingredients) to prevent clumping, then hydrate with good agitation—often in hot water (about 60–90°C) until fully dispersed. For firm, heat-stable gels, use a small amount of alkali or calcium; konjac works synergistically with xanthan or kappa-carrageenan to build elastic texture.
What is konjac gum xanthan gum used for?
Together they are used to make stable, elastic, shear-thinning textures in sauces, dressings, plant-based meats, dairy alternatives, and gluten-free doughs, and to form heat-stable gels. The blend improves suspension and freeze–thaw stability compared with either gum alone.
What is konjac root gum?
Konjac root gum (E425i) is a plant-derived hydrocolloid from the tuber of Amorphophallus konjac, composed mainly of glucomannan, used as a thickener, stabiliser, emulsifier, humectant, and carrier in foods.