Konjac
Restricted in jelly sweets (choking hazard).
- Category
- Carriers, Emulsifiers, Humectants, Stabilisers, Thickeners
- Vegan
- Yes
- Vegetarian
- Yes
What it is
A natural plant gum or protein used to thicken liquids, stabilize foams, or create gels.
How it is used in food
Provides a rich, thick mouthfeel to liquids and stabilizes emulsions without changing the flavor of the food.
Commonly found in- Jellies
- Sauces
- Dairy alternatives
- Ice cream
Health and safety
Safe. Most plant gums act as soluble dietary fiber and are fermented by beneficial gut bacteria.
Evaluated by EFSA and confirmed safe for use in food at authorized levels.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E425
Worth knowing
Agar (E406) is a vegan alternative to gelatine, extracted from red seaweed, and has been used in Asian desserts for centuries. It sets at room temperature and won't melt on a hot day.
Conclusion
Konjac is a limited concern that mainly matters due to its specific restriction in jelly sweets, where its strong gel poses a choking hazard. Outside of those restricted confectionery uses, this natural plant gum acts as soluble dietary fibre and is confirmed safe by EFSA. Unless found in choked-risk jelly sweets, konjac is safe in standard foods.
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Open the appEntry last reviewed 2026-07-28.
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