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1. A perennial aroid plant (Amorphophallus konjac) of East and Southeast Asia having a single large compound leaf, a purple or dark red spathe, and starchy corms.
2. The edible corm of this plant or the starch derived from it, sometimes used as a dietary supplement. In both senses also called devil's tongue, konnyaku.

[Ultimately from Japanese konnyaku, from Early Middle Chinese kuə̆' ŋı̷ak : kuə̆', betel leaf (also the source of Mandarin ) + ŋı̷ak, rush used to make mats (also the source of Mandarin ruò).]
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Konjac gum 32H (KG32H) (viscosity grade: 32,000 mPa s for 1% solution at 30[degrees]C) and KG40H (viscosity grade: 40,000 mPa s for 1% solution at 30[degrees]C) were gift from Hubei Yizhi Konjac Biotechnology Co.
At ANUGA, there was even a product formulated with konjac gum that was said to address the needs of those with seafood allergies (Sophie's Kitchen), indicating that previously untapped markets are now starting to be investigated.
Konjac gum is an all-natural, soluble dietary fiber which has a very high water-holding capacity, forming thicker solutions than other gums in water.
which consists of a thin disk made of natural gelatin, xanthan and konjac gums that, once placed, last hours and release licorice root extract, an ingredient that has anti-inflammatory properties and reduces pain without numbing.