International Numbering System (INS) for Food Additives: 425
Food additives Europe numbers:E425
Konjac, konjac gum (i), and konjac glucomannan (ii) are all related! They describe different forms of the same food excipient derived from the Konjac plant (Amorphophallus konjac). Here's a breakdown:
Konjac:
- Source: This refers to the entire Konjac plant itself, a perennial tuber native to Southeast Asia.
Konjac Gum (i) and Konjac Glucomannan (ii):
- Extracted from Konjac: These are water-soluble dietary fibers extracted from the Konjac tuber. They are essentially different grades or purities of the same substance.
- Konjac Gum (i): This is a less refined form of the extract, containing around 75% glucomannan (the main functional component) along with other water-soluble components from the Konjac plant.
- Konjac Glucomannan (ii): This is a more purified form, with a higher concentration of glucomannan, typically exceeding 95%.
Here's how they function as food excipients:
- Thickening and Stabilizing: Both konjac gum and glucomannan have excellent thickening and stabilizing properties. They can significantly increase the viscosity of liquids, creating a thicker consistency in products like sauces, soups, ice creams, and yogurt.
- Gelling: At higher concentrations, konjac glucomannan can form gels, useful in creating specific textures or controlled release applications in some foods.
- Dietary Fiber: Konjac glucomannan is a type of soluble dietary fiber. While not directly an excipient function, it can contribute to feelings of fullness and may have some potential health benefits.
Safety and Regulation:
- Konjac gum and glucomannan are generally recognized as safe (GRAS) in the United States by the FDA when used within specified limits [1].
- Regulatory bodies like JECFA have also deemed them safe for consumption [2].
Applications:
Due to their thickening and gelling properties, konjac gum and glucomannan find use in various food products:
- Sauces, soups, and gravies
- Ice creams and sorbets
- Bakery fillings and icings
- Fat-reduced products (as a fat replacer due to its thickening properties)
- Dietary fiber supplements