Click here to Login
Subscribe for Newsletter GoToChef for Brands

Konjac Gum

Also Known As : E 425 i


Usage Tips

  1. Konjac Gum is widely used in the food industry.
  2. It can be used as a stabilizer for ice cream.
  3. It can be used as an additive in biscuits, cakes, and other baked foods.
  4. It can also be added to noodles, rice noodles, meatballs, sausage, bread, and pastries.
  5. It should be stored in a dry and dark place.

Common names and forms

  1. Konjac
  2. Sequestrant [INS 425(i)]


Konjac gum is basically made from the root of the konjac plant. Konjac plant is grown in China, Korea, Taiwan, and Japan. It is water-soluble and is obtained from the Konjac flour. Konjac flour is basically the unpurified raw product from the root of the perennial plant Amorphophallus konjac. It is a white to cream to light tan colored fine powder. It is used as an emulsifier, stabilizer, thickener, gelling agent, texturiser and glazing agent in foods. Konjac gum has high viscosity and transparency.

- Disclaimer
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”