Konjac gum, also called konjac glucomannan (KGM), is a dietary fiber based on konjac flour obtained from the Amorphophallus konjac tuber by drying and grinding. By further extraction and drying steps, the konjac flour can be processed to obtain konjac glucomannan. It is a polysaccharide composed of the monosaccharides glucose and mannose. It is a 100% vegetable source of greenery and health. Here are some highlights: 1. Treating constipation 2. Cholesterol and other lipids 3. Type 2 diabetes 4. Weight loss Konjac flour is soluble in cold water and forms very viscous solutions. Therefore, konjac flour is used as a thickening agent in soups, sauces and dressings. As a gelling agent, konjac flour is also used to bind water in meat and vegetarian counterparts. The gelling properties of konjac flour also allow it to be used as a fat substitute in many types of processed foods. In addition, konjac flour is an excellent film former, ideal for batters and breadings.