glucomannana

Glucomannan, also known as glucomannana in some contexts, is a water-soluble dietary fiber and thickening agent derived primarily from the konjac plant (Amorphophallus konjac). It is a high-molecular-weight polysaccharide composed of β-1,4-linked mannose and glucose units, with a mannose-to-glucose ratio around 1.6:1.

In water, glucomannan forms highly viscous solutions and gels and can absorb many times its weight in water. It is extracted from konjac tubers and marketed as konjac flour, konjac gum, or purified glucomannan powder.

Uses include food thickening, gelling, texturizing, and stabilizing. It is also used as a dietary fiber supplement and as an ingredient in low-fat and low-calorie products. Konjac-based products, such as konnyaku, rely on glucomannan to provide a characteristic chewy texture.

Health and safety: Evidence suggests modest effects on satiety, postprandial glucose, and lipid responses in some individuals, with weight-loss results that are variable and generally small. Common side effects include bloating, gas, and abdominal discomfort. A key safety precaution is to consume glucomannan with plenty of water to reduce the risk of choking or intestinal blockage; it can interact with the absorption of certain medications.

Regulatory status: Glucomannan is approved as a food additive in many countries and is generally regarded as safe when used as directed. As with any supplement, people with swallowing disorders or those taking medications should consult a healthcare professional.