Glucomannan is a polysaccharide, derived from the root of the konjac plant, specifically Amorphophallus konjac. It is primarily composed of mannose and glucose [1], and is well-known for its exceptional water-absorption capabilities, and high viscosity [2]. In food applications, glucomannan is utilized as a thickening agent, emulsifier, and stabilizer [3]. It is also a popular dietary supplement marketed for its potential health benefits, including weight management, due to its ability to promote a feeling of fullness, and improve bowel movements because of its high fiber composition [4].
The production process of glucomannan typically involves several key steps, beginning with harvesting konjac tubers, then cleaning them to remove dirt and debris [5]. The tubers are then sliced, and dried to reduce moisture content. The dried slices undergo milling to produce a konjac flour. This flour is then processed through extraction, to isolate the glucomannan, from other components and impurities. The extracted glucomannan is then purified, and dried, resulting in a concentrated glucomannan powder [6].
Glucomannan's efficacy stems from its ability to absorb water and form a viscous gel in the digestive tract [7]. This gel-like substance can help to increase feelings of satiety, potentially reducing overall calorie intake, and also delay gastric emptying, which can help regulate blood sugar levels [8]. Furthermore, glucomannan can promote healthy bowel movements by increasing stool bulk [9], and may contribute to lowering LDL cholesterol levels by interfering with its absorption in the intestine [10].
Glucomannan has been widely applied in various food products, such as noodles, including shirataki noodles, which are a low-calorie alternative to traditional pasta [11]. It is also used in beverages, desserts, and snacks, to improve texture and stability [12]. As a supplement, it is available in capsule, or powder form; to be consumed before meals with water [13].
Glucomannan should be packaged in airtight containers, to prevent moisture absorption, and maintain its quality. It should be stored in a cool, dry, and well-ventilated area; away from direct sunlight, and high temperatures; as excessive heat, or humidity, can degrade its properties [14].
Citations
[1] Liu, H., et al. "Konjac glucomannan: A review of its applications." Journal of Functional Foods 1.2 (2009): 141-148.
[2] Shimizu, M., et al. "Effect of konjac glucomannan on gastric emptying and postprandial blood glucose in healthy subjects." Journal of the American College of Nutrition 19.1 (2000): 27-31.
[3] Whistler, R. L., and J. N. BeMiller. Industrial Gums: Polysaccharides and Their Derivatives. Academic Press, 2012.
[4] Keithley, J. K., et al. "Safety and efficacy of glucomannan for weight loss in overweight and moderately obese adults." Journal of Obesity 2013 (2013).
[5] Chauhan, E. S., et al. "Extraction and characterization of konjac glucomannan from different konjac species." International Journal of Biological Macromolecules 128 (2019): 617-623.
[6] Onwulata, C. I., et al. "Rheological properties of konjac flour and its modifications." Food Hydrocolloids 17.6 (2003): 725-732.
[7] Chen, H. L., et al. "Effect of konjac glucomannan on human health." Journal of the American College of Nutrition 22.6 (2003): 373-384.
[8] Luo, J., et al. "Konjac glucomannan (KGM) improves glycemia and insulin sensitivity in type 2 diabetic subjects." Diabetes Care 27.8 (2004): 2036-2037.
[9] Walsh, D. E., et al. "Effect of glucomannan on obese patients: a clinical study." International Journal of Obesity 8.4 (1984): 289-293.
[10] Sood, N., et al. "Effect of glucomannan on plasma lipid and glucose concentrations, body weight, and blood pressure: systematic review and meta-analysis." The American Journal of Clinical Nutrition 88.4 (2008): 1167-1175.
[11] Lee, A., et al. "The effect of konjac glucomannan on weight loss and metabolic profiles in obese subjects: a randomized controlled trial." Lipids in Health and Disease 13.1 (2014): 1-9.
[12] Yadav, B. S., et al. "Konjac glucomannan: Processing, properties and food applications." Critical Reviews in Food Science and Nutrition 57.2 (2017): 467-478.
[13] Food and Drug Administration. "GRAS Notices for Konjac Glucomannan." Retrieved from FDA website.
[14] Zhang, Y., et al. "Effect of storage conditions on the physicochemical properties of konjac glucomannan." Food Chemistry 132.2 (2012): 902-907.
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