Glossary
Konjac Glossary
Quick definitions of the words that show up on konjac labels, spec sheets, and EFSA notices.
- Amorphophallus konjac
- The botanical name for the konjac plant. Sometimes called devil tongue, voodoo lily, or elephant yam in older sources.
- Konjac corm
- The underground storage organ of the konjac plant. It is harvested, dried, and milled into konjac flour.
- Konjac flour
- Milled, partially refined konjac corm. Used to make konnyaku, shirataki, and konjac jelly.
- 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.
- Shirataki
- Thin, translucent noodles made from konjac flour. Sometimes blended with tofu (tofu shirataki).
- Konnyaku
- A firm Japanese cake made from konjac flour, lime water, and water. Sliced into blocks or strips.
- Konjac jelly
- A gel snack made from konjac flour, fruit puree, and sweetener. Sold as cups, sticks, or candy formats.
- 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.
- Konjac sponge
- A soft face or body sponge made from konjac fiber. Sometimes blended with bamboo charcoal, French green clay, or pink clay.
- 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.
- EFSA claim (4 g)
- EFSA authorized claim that glucomannan contributes to the maintenance of normal blood cholesterol levels at 4 grams daily.
- Viscosity
- A measure of how thick a hydrated solution becomes. Konjac glucomannan has unusually high viscosity at low concentration.
- Bulk density
- How much volume a given weight of powder occupies. Important for capsule fill weight and packaging volume.
- COA (Certificate of Analysis)
- A supplier-provided document listing measured values for purity, moisture, mesh, viscosity, microbial counts, and residual sulphur dioxide.
- 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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