The powder consists of high molecular weight polysaccharides formed by residues of D-glucose (40%) and D-mannose (60%) held together by β (1-4) glycosidic bonds. It is very soluble in water with which it forms a soft and viscous mass.
Glucomannan has applications in many food industry products where it is generally used as a cold gelling agent to thicken, emulsify and stabilize certain types of beverages, frying batters, salad dressings, soups, ready-made sauces and many other packaged and frozen products.
It is also a source of fiber.
Glucomannan contributes to the maintenance of normal blood cholesterol levels; the beneficial effect is obtained with a daily intake of 4 g of powder.
Glucomannan in the context of a low-calorie diet contributes to weight loss; the beneficial effect is obtained with a daily intake of 3 g of powder.
A possible choking hazard should be reported for people with swallowing difficulties or if swallowed without adequate fluid intake. It should also be noted that in order to reach the stomach, glucomannan must always be taken with plenty of water.
