KONJAC

Konjac is a dietary fiber usually made from the root of the konjac plant. 
Konjac's historically been used as food and medicine in Asian cultures. 
Konjac is a soluble fiber with ZERO net carbs. 

CAS:    37220-17-0
EINECS:    253-404-6

Synonyms
KONNYAKU;KONJACMANNAN;Konjac glucomannan;Konjac powder;Glucomannan (Konjac) Powder;Koniac flour;Anorphophallus konjac K. Koch;AMorphallu sKonjacAMorphallus glucoMannan,KGM

Konjac is used as a low carb thickener for gravies, sauces, soups, stews, casseroles, puddings and fillings.
Konjac is an acetylated (1,4)-β-D-glucomannan obtained from the tubers of Amorphophallus konjac or Konnyaku root. 
Konjac is widely used in foods, pharmaceuticals paints and explosives. 
Konjac has been shown that ternary mixtures of konjac glucomannan, xanthan gum and sodium alginate can form a non-covalently linked complex which exhibits enhanced rheological properties of value in, for example, functional foods.
Konjac, also known as konjac glucomannan, is a water-soluble polysaccharide derived from the tuber of the konjac plant (Amorphophallus konjac). 
Konjac is primarily composed of glucose and mannose units, which are linked by β-1,4-glycosidic bonds. 
Konjac is notable for its high viscosity and gel-forming ability when hydrated, making it a popular ingredient in food products, particularly as a thickening agent and dietary fiber supplement. 

Konjac is low in calories and has the ability to absorb water, which can contribute to a feeling of fullness, thus being utilized in weight management products. 
Additionally, Konjac has applications in the pharmaceutical and cosmetic industries due to its emulsifying and stabilizing properties. 
Konjac is generally recognized as safe (GRAS) when consumed in appropriate amounts, although excessive intake may lead to gastrointestinal discomfort. 
Konjac's unique properties make konjac mannan a versatile ingredient in various formulations, promoting health benefits such as improved digestion and cholesterol management.
Konjac is a perennial plant, growing from a large corm up to 25 cm (10 in) in diameter. 
The single leaf is up to 1.3 m (4 ft) across, bipinnate, and divided into numerous leaflets.
The flowers are produced on a spathe enclosed by a dark purple spadix up to 55 cm (22 in) long.
Konjac is a relative of the titan arum (A. titanum), one of the largest flowering plants in the world and a congener of moyu.
All parts of the moyu plant are toxic, with the corm being the most poisonous. 
Konjac cannot be eaten raw and must be processed before consumption. Poisoning can cause burning, itching pain, and swelling of the tongue and throat if digested.

Konjac Chemical Properties
density: 1.471 g/cm3
solubility: Soluble (hot water)
form: Solid
color: Off-white to light yellow
Optical Rotation: -43
Cosmetics Ingredients Functions: FILM FORMING
HUMECTANT
CAS DataBase Reference: 37220-17-0
EPA Substance Registry System: Konjac (37220-17-0)

White or cream to light brown powder. 
Konjac can be dispersed in hot or cold water with a pH value of 4.0~7.0 and forms a high viscosity solution. 
Heating and mechanical agitation increase solubility. 
If a moderate amount of alkali is added to the solution, Konjac can form a thermally stable gel that does not melt even when heated strongly.

Uses    
Konjac is a source of dietary fiber. 
Konjac can be a thickening and gelling agent in food.
Konjac can also be used for facial massage accessories, which are popular in Korea and gaining popularity in the West. 
Most commonly Konjac is through the use of a konjac sponge, which is unique in that it can be used on sensitive skin that may become easily irritated with more common exfoliating tools (such as loofahs or washcloths).
Konjac can be used in the formulation of drugs and devices such as oral colon-targeting drug delivery systems (OCDDS), which enable drugs to be delivered directly to the colon.
In traditional hand papermaking in Japan, konnyaku imparts strength to paper for dyeing, rubbing, folding—and other manipulations, such as momigami.
Shirataki noodles have gained popularity in the US for their low carbohydrate content.

Benefits    
Improves digestion. Konjac is water soluble and therefore aids digestion.
Helps control diabetes
Absorbs minerals
Oral health benefits
Increased immunity
Controlled blood pressure
Eye health
Boost metabolism
Aiding PMS symptoms
Anti-inflammatory
Better skin
Weight Loss Supplements
Weight Loss Foods