Konjac Foods

Konjac Glucomannan Powder - 500g

Regular price $29.00

Konjac Glucomannan Powder (Konjac Root Fiber)

Konjac glucomannan powder is derived from the roots of the konjac plant. It is a soluble dietary fiber that is similar to pectin in structure and function. Glucomannan powder can be used to aid weight loss since it is a soluble fiber that creates a feeling of fullness so you end up eating less and losing weight. Glucomannan powder has also been shown to contribute to the maintenance of normal blood cholesterol levels. It can also be used as a gluten-free thickening agent in food applications. The food chemicals codex lists the current uses of konjac flour in the United States as a gelling agent, thickener, film former, emulsifier and stabilizer. Now konjac flour replaces all uses of pectin, modified pectin, and gelatin.

Glucomannan powder comes from the konjac plant (amorphophallus konjac) plant’s root. The edible part of the konjac plant is the root or corm, from which glucomannan powder is derived. The plant is native to warm, subtropical to tropical eastern Asia, from Japan and China south to Indonesia. The root of the konjac is dried and milled into a fine powder for creating konjac flour. People in East Asia have used konjac fiber, also known as glucomannan powder, for thousands of years as both food and traditional medicine. Konjac flour is the perfect alternative to high calorie starches for creating minimal calories and high dietary fibre content foods.

Nutrition Fact:

Servings per container: 100

Serving size: 5g (Teaspoon)


In recent glucomannan powder has been introduced to the United States and European markets as a food additive and dietary supplement. Glucomannan powder is commonly used as a gelling agent, thickener, film former, emulsifier and stabilizer in foods, drinks for its gelling properties. Glucomannan powder has been investigated for its effects on weight reduction, diabetes, constipation, cholesterol, lung cancer, and atopic diseases, as well as its use as a prebiotic.

Konjac Glucomannan Powder Health Benefits 

Scientific studies have revealed that supplementing with konjac glucomannan powder can significantly lower plasma cholesterol, encourage bowel movements, improve carbohydrate metabolism and promote a healthy colon. Here are some true and effective health benefits of glucomannan powder:

  • Weight Loss: Konjac glucomannan powder has no any calorie content but is very high in fiber. Consuming konjac powder absorbs water & increases bulk, so you feel fuller for longer. This prevents overeating and can help for losing weight.
  • Natural Prebiotic: Konjac glucomannan powder is a prebiotic that feeds the friendly bacteria in the intestine. Prebiotics like glucomannan are types of non-digestible fiber compound. A study published in 2008 demonstrated that glucomannan supplementation increases the fecal concentration of probiotics in general as well as specific probiotics like bifidobacteria and lactobacilli.
  • Constipation Relief: Constipation is a common problem typically caused by a low-fiber diet, dehydration and lack of exercise. Konjac glucomannan powder promotes regular bowel function and digestive health, preventing constipation. Several studies have demonstrated that when consumed Konjac powder, the powder works as a prebiotic in your system, which is very helpful for promoting healthy bowel movements.
  • Lowers Cholesterol: As a pure soluble fiber, glucomannan powder can help lower cholesterol levels by interfering with its absorption. In one study of 63 healthy men, consumption of glucomannan powder significantly reduced total cholesterol, LDL (“bad”) cholesterol, and triglycerides, while increased HDL (“good”) cholesterol.
  • Helps Diabetics: Glucomannan powder supplementation has also been shown that it can help diabetics by delays the stomach’s natural emptying process, which leads to more gradual sugar absorption and lower blood sugar levels after meals. In one study, diabetic patients were given glucomannan for 90 days and their fasting glucose levels fell by an average of 29%.
  • Anti-Aging Benefits: In one study, researchers found that feeding rats glucomannan powder meal for 18 months delayed cell aging, arteriosclerosis, and brain deterioration.
  • Allergy Relief: Konjac glucomannan powder acts as anti-allergenic foods. Studies show that konjac powder inhibited overproduction of IgE, the immunoglobulin that causes most of the body’s allergic reactions. Who have allergic reactions to wheat and other cereals, should eat konjac powder.
  • Healthier Meals: It can increase the volume of recipes by thickening and also create lower-fat, lower-calories meals and desserts that are good for your overall health.

Konjac has the effect of regulating or balancing the body's salt and excretion of harmful toxins in the body to prevent and reduce the incidence of intestinal diseases.

Dosage and Recommendations

Clinical studies of glucomannan powder in diabetes, cholesterol control, and obesity have used dosages of 1 to 3 g daily. Mix 1/2 tsp of powder with 8-oz of water and drink approximately 30 minutes before a meal. Drink immediately before it starts to gel. To use glucomannan powder as a thickener, first whisk it with cold water and then combine it with the other ingredients in your recipe. One teaspoon of glucomannan powder is recommended for thickening one cup of liquid.

EFSA Approved the Health Claim of Konjac Glucomannan

In 2010, European Food Safety Authority (EFSA) approved the health claim 'Reduction of body weight' and 'Maintenance of normal blood cholesterol concentration for konjac glucomannan. Glucomannan has an approved health claim from the EFSA for Weight loss in the context of an energy restricted diet. The beneficial effect is obtained with a daily intake of 3g of glucomannan in three doses of 1g each, together with 1-2 glasses of water, before meals and in the context of an energy-restricted diet. The positive opinion of EFSA on claim relative to glucomannan effect on reduction of body weight. Indeed, this opinion is supported by 9 clinical studies. These studies are all good quality, randomized, double-blind, placebo controlled. EFSA brings one more piece of evidence with the Keithley and Swanson study (2005) which informs about mechanism of action of glucomannan.

EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA); Scientific Opinion on the substantiation of health claims related to konjac mannan (glucomannan) and reduction of body weight (ID 854, 1556, 3725), reduction of post-prandial glycaemic responses (ID 1559), maintenance of normal blood glucose concentrations (ID 835, 3724), maintenance of normal (fasting) blood concentrations of triglycerides (ID 3217), maintenance of normal blood cholesterol concentrations (ID 3100, 3217), maintenance of normal bowel function (ID 834, 1557, 3901) and decreasing potentially pathogenic intestinal microorganisms (ID 1558) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA Journal 2010;8(10):1798. [27 pp.]. Keithley J and Swanson B. Glucomannan and obesity: a critical review. Alternative Therapies in Health and Medicine. 2005;11:30-34.

How to use Konjac Glucomannan Powder:

Drink it with water:
Three times daily before each meal, briskly stir one level teasponn konjac powder (about 4 gram) in 8 ounces of water, drink immediatly before the begins to gel.

Use it as thickener
The most popular food thickener is the starch type thickener, such as cornstarch. Konjac glucomannan is a natural, odorless soluble fiber that is found in the konjac plant. The konjac glucomanan is the most viscosity food gum in nature. It has about ten times the viscosity than the cornstarch. Konjac glucomannan is also called konjac flour or konjac gum. Unlike the cornstarch, the konjac powder is the soluble fiber, which does not contain starch and sugar, it does not have calories. 

Konjac flour can be used as a thickening agent in food application. When using konjac flour for thickening, always mix it with a small amount of liquid (cold water, stock, wine, etc.) till smooth, then add this mixture to the food that you want thickened. If you add konjac powder directly to your food you will end up with a lumpy mess. Konjac powder can be used as a thickener for smooth gravies, sauces, glazes, soups, stews and casseroles. It is also a thickener in pies, puddings, custards and cake fillings. This naturally odorless, vegetable powder is also gluten-free, making it the perfect substitute in cooking and baking when flour and other glutinous starches must be avoided.

Konjac powder doesn't thicken very much when mixed with cold water, but quickly thickens when it's heated. This is why you don't add dry konjac powder directly to hot liquids. It will seize and immediately turn into lumps because the konjac powder that contacts the water so quickly and fully absorbs the liquid before the adjacent konjac powder can. Mixing konjac powder with cold water allows it to absorb the water slow enough that it's easily and fully dissolved first. The dissolved konjac powder can then be added to a hot liquid to absorb it without lumping.

Konjac powder is an ingredient to thicken sauces and gravies or any other cooked recipe. To use konjac powder as a thickening agent, first disperse it in a little cold water or other "watery" ingredients such as soy sauce, and slowly add it (with constant stirring) to the other ingredients while they are cooking. About 1 teaspoon of konjac powder will gel about one cup of liquid. If you have not used konjac powder as a thickening agent before, it is best to experiment with it by beginning with lesser amounts, and adding as necessary until the desired consistency is reached.

Konjac powder has about ten times the thickening power of cornstarch. Dissolve the konjac powder in a little cold water before adding it to the sauce. Konjac flour thickens nicely when it's heated to boiling temperature, so it usually works well for savory sauces.

You could also use a konjac powder to thicken your broth - konjac powder is a very powerful thickener and does not add much taste

Soluble Fiber Intake & Type 2 Diabetes Mellitus: The Research

Research proves that the higher the viscosity of soluble fiber, the better the control of blood sugar level in patients with Type 2 diabetes.
The konjac glucomanann is the most viscosity soluble fiber in the nature. 

According the medical research, Clinical Excellence for Nurse Practitioners. 2000 Sep;4(5):272-6 

Dietary fiber and type 2 diabetes
"Water-soluble fiber appears to have a greater potential to reduce postprandial blood glucose, insulin, and serum lipid levels than insoluble fiber. Viscosity of the dietary fiber is important; the greater the viscosity, the greater the effect." 
The New England Journal of Medicine (May 11, 2000. v342: 1392-1398)

Beneficial effects of high dietary fiber intake in patients with type 2 diabetes mellitus.
"A high intake of dietary fiber, particularly of the soluble type, above the level recommended by the ADA, improves glycemic control, decreases hyperinsulinemia, and lowers plasma lipid concentrations in patients with type 2 diabetes" 

Med Hypotheses. (June 2002; (6): 487-90)

Glucomannan minimizes the postprandial insulin surge: a potential adjuvant for hepatothermic therapy. 
"Glucomannan (GM) is differentiated from other soluble fibers by the extraordinarily high viscosity of GM solutions. Administration of 4-5g of GM with meals, blended into fluid or mixed with food, can slow carbohydrate absorption and dampen the postprandial insulin response by up to 50%. "

Diabetes Care (1999 Jun v22, i6; 913-919) 

Konjac-mannan (glucomannan) improves glycemia and other associated risk factors for coronary heart disease in type 2 diabetes. A randomized controlled metabolic trial. 
"KJM fiber added to conventional treatment may ameliorate glycemic control, blood lipid profile, and SBP in high-risk diabetic individuals, possibly improving the effectiveness of conventional treatment in type 2 diabetes"

Diabetes Care (2000; 23: 9 - 14)

Beneficial effects of viscous dietary fiber from Konjac-mannan in subjects with the insulin resistance syndrome: results of a controlled metabolic trial.
"A diet rich in high-viscosity KJM improves glycemic control and lipid profile, suggesting a therapeutic potential in the treatment of the insulin resistance syndrome."

Journal of the American College of Nutrition (2003, February, 22(1): 36-42)

Konjac supplement alleviated hypercholesterolemia and hyperglycemia in type 2 diabetic subjects--a randomized double-blind trial.
"The KGM supplement improved blood lipid levels by enhancing fecal excretion of neutral sterol and bile acid and alleviated the elevated glucose levels in diabetic subjects. KGM could be an adjunct for the treatment of hyperlipidemic diabetic subjects."

Customer Testimonials

Before using the Konjac Glucomannan (KGM) powder, my daily Blood Glucose average was over 155. The second day after I started using the powder (1/2 teaspoon, 3 times a day), my daily average was 125. I am now using 1 teaspoon 3 times a day and it is now averaging under 110. I also reduced my medication by 1/2 and may discontinue it completely. I'm happy and my doctors happy. Thanks again. Bill Brandt

I received my konjac glucomannan powder last week. Since then, I've been using it as extra fiber and also as a thickener in low carb diet recipes. A little goes a long way - it only took a 1/2 teaspoon to thicken a sauce for an entire dinner. Joy

I have used both Konjac and guar gum to thicken sauce. Even though they both work well, it is difficult to get the right consistency with guar gum. Konjac is easier to work with. Marselle

I used Konjac "flour" to thicken my turkey gravy for thanksgiving and it worked wonderfully. A little bit thickens a lot. It behaves similar to cornstarch, except that it thickens up cold - no heating, stirring, or waiting for it to thicken. Marla

Last night, I used the glucomannan powder for the first time. I am very impressed! I normally use xanthan gum as a thickener, but I don't like the taste. The glucomannan has a neutral taste and it isn't slimy like the xanthan gum. I am looking forward to experimenting with it. Lana

Diabetes Update By Daivd Mendosa Number 70; May 1, 2004


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