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konjac flour

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CAS Number: 37220-17-0
ECHA EC Number:253-404-6
Category:gelling agents, thickeners, emulsifiers, stabilizers
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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EU Patents:Search
 FDA/DG SANTE Petitions, Reviews, Notices:
GRN 407 Polysaccharide complex of konjac glucomannan (konjac), sodium alginate, and xanthan gum (polysaccharide complex KAX) View - notice PDF
GRN 328 Polysaccharide complex of konjac glucomannan (konjac), sodium alginate, and xanthan gum (polysaccharide complex KAX) View - notice PDF
EU SANCO Konjac View - review
JECFA Food Additive: Konjac Flour
GSFA Codex: Konjac flour (425)
DG SANTE Food Additives:konjac flour
Physical Properties:
Appearance:white to tan powder (est)
Assay: 75.00 to 100.00
Food Chemicals Codex Listed: No
Soluble in:
Organoleptic Properties:
Odor and/or flavor descriptions from others (if found).
Cosmetic Information:
None found
AuNutra® Industries
Konjac Fine Flour
AuNutra® Industries
Konjac Micro Flour
BOC Sciences
For experimental / research use only.
Konjac glucomannan
Foodchem International
Konjac Gum
Glentham Life Sciences
Konjac glucomannan
Pangaea Sciences
TIC Gums
Ticagel® Konjac High Viscosity
Flavor: characteristic
Ticagel® Konjac High Viscosity is isolated from the tubers of the konjac plant belonging to the genus Amorphophallus (Family Araceae). It consists of glucomannan units with a G to M ratio of about 1 to 1.6. Konjac mannan is synergistic with kappa carrageenan and xanthan gum, forming thermoreversible, elastic gels. It is recommended as a thickening and gelling agent for a wide range of food applications.
Safety Information:
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
Safety in Use Information:
Category: gelling agents, thickeners, emulsifiers, stabilizers
Recommendation for konjac flour usage levels up to:
 not for fragrance use.
Recommendation for konjac flour flavor usage levels up to:
 not for flavor use.
Safety References:
European Food Safety Authority (EFSA) reference(s):

Re-evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives
View page or View pdf
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
Env. Mutagen Info. Center:Search
NLM Developmental and Reproductive Toxicity:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
Canada Domestic Sub. List:37220-17-0
Pubchem (sid):135312923
Other Information:
FDA Listing of Food Additive Status:View
Household Products:Search
Potential Blenders and core components note
None Found
Potential Uses:
None Found
Occurrence (nature, food, other):note
 found in nature
 amorphophallus konjac
 konjac mannan


PubMed:Physicochemical properties of wheat-canna and wheat-konjac composite flours.
PubMed:Characterization of glucomannan from Amorphophallus oncophyllus and its prebiotic activity in vivo.
PubMed:Highly efficient expression and characterization of a β-mannanase from Bacillus subtilis in Pichia pastoris.
PubMed:A simple and feasible approach to purify konjac glucomannan from konjac flour--temperature effect.
PubMed:An approach for prominent enhancement of the quality of konjac flour: dimethyl sulfoxide as medium.
PubMed:Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing.
PubMed:Temporal and spatial regulation of glucomannan deposition and mobilization in corms of Amorphophallus konjac (Araceae).
PubMed:Cloning, over-expression and characterization of an alkali-tolerant endo-β-1,4-mannanase from Penicillium freii F63.
PubMed:A Novel endo-1,4-β-mannanase from Bispora antennata with good adaptation and stability over a broad pH range.
PubMed:Acidic β-mannanase from Penicillium pinophilum C1: Cloning, characterization and assessment of its potential for animal feed application.
PubMed:Effect of MTGase, dietary fiber and UV irradiation upon heat-induced Gilthead seabream (Sparus aurata) gels.
PubMed:[Extraction and purification method of rice DNA from rice powder containing Konjak flour].
PubMed:Genetic and biochemical characterization of a protease-resistant mesophilic β-mannanase from Streptomyces sp. S27.
PubMed:Traditional uses and potential health benefits of Amorphophallus konjac K. Koch ex N.E.Br.
PubMed:Purification and functional characterization of endo-beta-mannanase MAN5 and its application in oligosaccharide production from konjac flour.
PubMed:Konjac flour improved textural and water retention properties of transglutaminase-mediated, heat-induced porcine myofibrillar protein gel: Effect of salt level and transglutaminase incubation.
PubMed:Physicochemical and textural properties of ultrasound-degraded konjac flour and their influences on the quality of low-fat Chinese-style sausage.
PubMed:A novel method for measuring dissolution kinetics of pulverized konjac flour.
PubMed:Grain-size effect on the structure and antiobesity activity of konjac flour.
PubMed:Evaluation of low-fat sausage containing desinewed lamb and konjac gel.
PubMed:[Studies on the antidiabetic effect of konjac glucomannan with different molecular chains on experimental diabetes mice].
PubMed:Utilization of soy protein isolate and konjac blends in a low-fat bologna (model system).
PubMed:Respiratory sensitization to konjac flour in guinea pigs.
PubMed:Evaluation of certain food additives and contaminants. Forty-sixth report of the Joint FAO/WHO Expert Committee on Food Additives.
PubMed:Release characteristics of dibucaine dispersed in konjac gels.
a plant genus of the family araceae. members contain konjac glucomannan (mannans) and serotonin.
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