Konjac (E425) – what is it?
Konjac, also known as glucomannan, is a natural polysaccharide extracted from the root of the Amorphophallus konjac plant. Used in Asia for centuries, both in cooking and traditional medicine, it has gained international popularity as a safe and versatile food supplement. Thanks to its unique ability to absorb water, konjac can increase its volume up to several times, forming a gel-like substance.
It is a water-soluble substance that forms a thick, elastic mass when combined with water. This property makes konjac a valuable ingredient in food production, where it is used as a thickener, stabilizer, emulsifier and gelling agent.
Properties of Konjac
Konjac is valued for its many health-promoting properties. It is rich in fiber, which helps improve digestion and supports digestive health. In addition, its consumption can help regulate blood sugar levels, reduce appetite and contribute to weight loss. Konjac is also low in calories, making it an ideal ingredient for those concerned about their weight or on a low-calorie diet.
Konjac uses
Konjac is widely used in the food industry. It is used as a thickener in sauces, desserts and beverages. Its gelling properties work well in the production of low-calorie products, such as konjac noodles, which are a popular alternative to traditional pasta. In addition, konjac can be used in the production of vegan jellybeans as a replacement for gelatin.
Where to buy konjac?
Konjac is available in many health food stores, supermarkets, as well as online retailers. It is available in various forms, such as powder, capsules, as well as in the form of ready-made food products, such as konjac noodles. When buying, it is worth paying attention to the composition of the product to ensure that it is 100% natural and does not contain unnecessary additives.
Konjac and its functions in food
In the food industry, konjac is valued for its versatile uses. As a natural thickener, stabilizer and emulsifier, it helps maintain the consistency of products, prevents delamination and extends shelf life. Thanks to its gelling properties, konjac is also used in the production of a variety of dietary and low-calorie products, making it an invaluable ingredient in creating healthier versions of traditional dishes.
