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No. 00/Lexicon

Konjac Glossary

Quick definitions of the words that show up on konjac labels, spec sheets, and EFSA notices.

01
Amorphophallus konjac
The botanical name for the konjac plant. Sometimes called devil tongue, voodoo lily, or elephant yam in older sources.
02
Konjac corm
The underground storage organ of the konjac plant. It is harvested, dried, and milled into konjac flour.
03
Konjac flour
Milled, partially refined konjac corm. Used to make konnyaku, shirataki, and konjac jelly.
04
Konjac glucomannan (KGM)
The purified water-soluble dietary fiber extracted from konjac flour. The active ingredient in most glucomannan capsules and the gelling agent in shirataki.
05
Shirataki
Thin, translucent noodles made from konjac flour. Sometimes blended with tofu (tofu shirataki).
06
Konnyaku
A firm Japanese cake made from konjac flour, lime water, and water. Sliced into blocks or strips.
07
Konjac jelly
A gel snack made from konjac flour, fruit puree, and sweetener. Sold as cups, sticks, or candy formats.
08
Mini-cup konjac jelly
Small portion-cup format flagged by the FDA and other regulators as a choking hazard, particularly for children and older adults.
09
Konjac sponge
A soft face or body sponge made from konjac fiber. Sometimes blended with bamboo charcoal, French green clay, or pink clay.
10
EFSA claim (3 g)
European Food Safety Authority authorized claim that glucomannan contributes to weight loss at 3 grams daily under an energy-restricted diet.
11
EFSA claim (4 g)
EFSA authorized claim that glucomannan contributes to the maintenance of normal blood cholesterol levels at 4 grams daily.
12
Viscosity
A measure of how thick a hydrated solution becomes. Konjac glucomannan has unusually high viscosity at low concentration.
13
Bulk density
How much volume a given weight of powder occupies. Important for capsule fill weight and packaging volume.
14
COA (Certificate of Analysis)
A supplier-provided document listing measured values for purity, moisture, mesh, viscosity, microbial counts, and residual sulphur dioxide.
15
Sulphur dioxide residue
A residual from traditional konjac processing. Modern specifications cap residue tightly; check the COA for the limit you accept.
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