Konjac flour

E number E425INS 425

Listed as an emulsifier, a gelling agent and a thickener by Codex.

Listed as emulsifiers (Codex) · gelling agents (Codex) · thickeners (Codex) · stabilisers (Codex) · humectants (Codex) · glazing and surface-finishing agents (Codex) · carriers (Codex)

Konjac flour is a thickener from the corm of the konjac plant, used in jellies, noodles and as a fat replacer. Because of choking incidents, the EU does not permit it in jelly mini-cups.

Where it is and isn’t permitted

Status of Konjac flour by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
JurisdictionStatusScope and limitsCitation
Australia and New ZealandFood Standards Australia New ZealandNo listed food uses foundThis site has not matched this substance to any food use on this jurisdiction’s list of authorised food additives. A food additive may be used only in foods that list names. Flavourings, enzymes, processing aids and added nutrients are regulated separately and do not appear on it.
CanadaHealth CanadaNo listing matchedHealth Canada’s lists name additives without E or INS numbers, so this site matches them by exact name. A substance listed there under a name this site does not recognise has no row here.
European UnionEuropean Commission / EFSAPermitted, with conditions

68 food categories

Show every food category
  • 1.3 unflavoured fermented milk products heat-treated after fermentation — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 1.4 flavoured fermented milk products including heat-treated products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 1.6.3 other creams — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 1.7.1 unripened cheese excluding products falling in category 16Permitted as a member of Group I, Additives. except mozzarella.
  • 1.7.5 processed cheese — several limitsPermitted as a member of Group I, Additives. except E 425 ML = 10000 mg/kg; E 620 to E 625, ML =10000 mg/kg individually or in combination, expressed as glutamic acid;E 626 to E 635, ML = 500 mg/kg individually or in combination, expressedas guanylic acid.
  • 1.7.6 cheese products (excluding products falling in category 16) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 1.8 Dairy analogues, including beverage whiteners — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 10.2 processed eggs and egg products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML =10000 mg/kg individually or in combination, expressed as glutamic acid;E 626 to E 635, ML = 500 mg/kg individually or in combination, expressedas guanylic acid.
  • 11.2 Other sugars and syrups — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.1.2 salt substitutes — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.2.2 Seasonings and condiments — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.3 Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.4 Mustard — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.5 Soups and broths — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.6 Sauces — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.7 Salads and savoury-based sandwich spreads — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.8 Yeast and yeast products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.9 Protein products excluding products covered in category 1 8 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 13.2 Foods for special medical purposes as defined by Regulation (EU) No 609/2013 (excluding products from food category 13.1.5.) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 13.3 Total diet replacement for weight control food as defined by Regulation (EU) No 609/2013 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juicesPermitted as a member of Group I, Additives. only vegetable juices.
  • 14.1.3 Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar productsPermitted as a member of Group I, Additives. only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.1.4 Flavoured_drinksPermitted as a member of Group I, Additives. E 420, E 421, E 953, E 965, E 966 and E 967 may not be used E 968 may not be used except where specifically provided for in this food category.
  • 14.1.5.2 otherPermitted as a member of Group I, Additives. excluding unflavoured leaf tea; including flavoured instant coffee; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used in drinks.
  • 14.2.3 Cider and perryPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.4 Fruit wine and made winePermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.5 MeadPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.6 Spirit drinks as defined in Regulation (EU) 2019/787Permitted as a member of Group I, Additives. except whisky or whiskey; E 420, E421, E 953, E 965, E 966, E 967 and E 968 may not be used except in liqueurs.
  • 14.2.7.1 Aromatised winesPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.7.2 Aromatised wine-based drinksPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.7.3 Aromatised wine-product cocktailsPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.8 Other alcoholic beverages including mixtures of alcoholic beverages with non-alcoholic beverages and other alcoholic beverages based on distilled alcohol with alcoholic strength by volume less than 15 %Permitted as a member of Group I, Additives. E 420, E421, E 953, E 965, E 966, E 967 and E 968 may not be used.
  • 15.1 Potato- cereal- flour- or starch-based snacks — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 15.2 Processed nuts — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 16 Desserts excluding products covered in category 1 3 and 4 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 17.1 food supplements supplied in a solid form excluding food supplements for infants and young children’,Permitted as a member of Group I, Additives. E 410, E 412, E 415, E 417 and E 425 may not be used to produce dehydrated food supplements intended to rehydrate on ingestion.
  • 17.2 food supplements supplied in a liquid form excluding food supplements for Infants and young children — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 18 Processed foods not covered by categories 1 to 17 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 18.1 Processed foods not covered by categories 18.2 and 18.3, excluding foods for infants and young children — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 18.2 Meal replacement for weight control as referred to in Commission Regulation (EU) No 432/2012 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 18.3 Food specially produced to reduce the gluten content of gluten-containing ingredients or substitute the gluten-containing ingredientsPermitted as a member of Group I, Additives. Including dry pasta.
  • 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 2.3 Vegetable oil pan spray — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 3 edible ices — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 4.2.1 dried fruit and vegetablesPermitted as a member of Group I, Additives. E 410, E 412, E 415 and E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 4.2.2 fruit and vegetables in vinegar oil or brine — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 4.2.4.1 fruit and vegetable preparations excluding compote — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 4.2.5.4 nut butters and nut spreads — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 4.2.6 processed potato products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 5.1 Cocoa and chocolate products as covered by Directive 2000/36/ECPermitted as a member of Group I, Additives. only energy-reduced or with no added sugars.
  • 5.2 Other confectionery including breath freshening micro-sweetsPermitted as a member of Group I, Additives. The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm consistence, contained in semi rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth; E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. E425 may not be used in jelly confectionery.
  • 5.3 chewing gum — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 5.4 Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.2.2 starches — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.3 breakfast cereals — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.4.2 Dry pasta — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.4.4 Potato GnocchiPermitted as a member of Group I, Additives. except fresh refrigerated potato gnocchi.
  • 6.4.5 fillings of stuffed pasta (ravioli and similar) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.5 Noodles — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.6 Batters — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.7 pre-cooked or processed cereals — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 7.1 Bread and rollsPermitted as a member of Group I, Additives. except products in 7.1.1 and 7.1.2.
  • 7.2 Fine bakery wares — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 8.3.1 Non-heat-treated processed meat — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 8.3.2 Heat-treated meat productsPermitted as a member of Group I, Additives. except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben.
  • 8.3.3 Casings and coatings and decorations for meat — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 9.2 Processed fish and fishery products including molluscs and crustaceans — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 9.3 fish roePermitted as a member of Group I, Additives. only processed fish roe.
Regulation (EC) No 1333/2008, Annex IIand 67 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards ScotlandPermitted, with conditions

66 food categories

Show every food category
  • 1.3 Unflavoured fermented milk products, heat-treated after fermentationPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 1.4 Flavoured fermented milk products including heat-treated productsPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 1.6.3 Other creamsPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 1.7.1 Unripened cheese excluding products falling in category 16Permitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. except mozzarella. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 1.7.5 Processed cheesePermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 1.7.6 Cheese products (excluding products falling in category 16)Permitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 1.8 Dairy analogues, including beverage whitenersPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 10.2 Processed eggs and egg productsPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 11.2 Other sugars and syrupsPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 12.1.2 Salt substitutesPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 12.2.2 Seasonings and condimentsPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 12.3 Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume)Permitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 12.4 MustardPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 12.5 Soups and brothsPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 12.6 SaucesPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 12.7 Salads and savoury based sandwich spreadsPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 12.8 Yeast and yeast productsPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 12.9 Protein products, excluding products covered in category 1.8Permitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 13.2 Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5)Permitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 13.3 Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet)Permitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 13.4 Foods suitable for people intolerant to gluten as defined by Commission Regulation (EC) No 41/2009Permitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. including dry pasta. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juicesPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. only vegetable juices. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 14.1.3 Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar productsPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 14.1.4 Flavoured drinksPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. E 420, E 421, E 953, E 965, E 966 and E 967 may not be used E 968 may not be used except where specifically provided for in this food category. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 14.1.5.2 OtherPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. excluding unflavoured leaf tea; including flavoured instant coffee; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used in drinks. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 14.2.3 Cider and perryPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 14.2.4 Fruit wine and made winePermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 14.2.5 MeadPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 14.2.6 Spirit drinks as defined in Regulation (EC) No 110/2008Permitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. except whisky or whiskey; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used except in liqueurs. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 14.2.7.1 Aromatised winesPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 14.2.7.2 Aromatised wine-based drinksPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 14.2.7.3 Aromatised wine-product cocktailsPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 14.2.8 Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcoholPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 15.1 Potato-, cereal-, flour- or starch-based snacksPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 15.2 Processed nutsPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 16 Desserts excluding products covered in categories 1, 3 and 4Permitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 17.1 Food supplements supplied in a solid form, excluding food supplements for infants and young childrenPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. E 410, E 412, E 415, E 417 and E 425 may not be used to produce dehydrated food supplements intended to rehydrate on ingestion. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 17.2 Food supplements supplied in a liquid form, excluding food supplements for infants and young childrenPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 18 Processed foods not covered by categories 1 to 17, excluding foods for infants and young childrenPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsionsPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 2.3 Vegetable oil pan sprayPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 3 Edible icesPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 4.2.1 Dried fruit and vegetablesPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 4.2.2 Fruit and vegetables in vinegar, oil, or brinePermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 4.2.4.1 Fruit and vegetable preparations excluding compotePermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 4.2.5.4 Nut butters and nut spreadsPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 4.2.6 Processed potato productsPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 5.1 Cocoa and chocolate products as covered by Directive 2000/36/ECPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. only energy-reduced or with no added sugar. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 5.2 Other confectionery including breath refreshening microsweetsPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm consistence, contained in semi rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth; E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. E425 may not be used in jelly confectionery. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 5.3 Chewing gumPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 5.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4Permitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 6.2.2 StarchesPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 6.3 Breakfast cerealsPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 6.4.2 Dry pastaPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. only gluten free and/or pasta intended for hypoproteic diets in accordance with Directive 2009/39/EC. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 6.4.4 Potato gnocchiPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. except fresh refrigerated potato gnocchi. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 6.4.5 Fillings of stuffed pasta (ravioli and similar)Permitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 6.5 NoodlesPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 6.6 BattersPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 6.7 Pre-cooked or processed cerealsPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 7.1 Bread and rollsPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. except products in 7.1.1 and 7.1.2. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 7.2 Fine bakery waresPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 8.3.1 Non-heat-treated meat productsPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 8.3.2 Heat-treated meat productsPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 8.3.3 Casings and coatings and decorations for meatPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 9.2 Processed fish and fishery products including mollusks and crustaceansPermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
  • 9.3 Fish roePermitted as a member of Group I. Maximum level: 10 g/kg, individually or in combination. only processed fish roe. May not be used in jelly mini-cups. May not be used to produce dehydrated foods intended to rehydrate on ingestion. May not be used in jelly confectionery.
Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)and 65 further provisionsretrieved 2026-10-18
JapanConsumer Affairs AgencyNo listing matchedThis site imports only Japan’s list of designated additives (Appended Table 1 to the Regulations for Enforcement of the Food Sanitation Act), matched by English name. Existing additives, natural flavouring agents and ordinary foods used as additives are permitted outside that list and are not imported, so an empty row does not show that Japan does not permit the substance.
South KoreaMinistry of Food and Drug SafetyPermitted, with conditions
Designated food additive: Standards and Specifications for Food Additives, Part III, 1. …

Designated food additive: Standards and Specifications for Food Additives, Part III, 1. 일반식품첨가물 (general food additives), 글루코만난 (“Glucomannan”, the English the Code prints beside it). Main use (주용도) of 글루코만난: 증점제, 안정제. Standard for use (사용기준) of 글루코만난: (1) [to be used under the general standard for use in II. 2. 1), the minimum amount that achieves the technical effect, with no limit set for this additive in particular] “II. 2. 1)의 규정에 따라 사용하여야 한다.” The Korean is the standard as published. There is no official English translation of the current Code (the English version on MFDS’s website is the 2020 edition and has no legal effect); the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications (Part IV) are not imported, nor are the general standards in Part II, which apply to every additive.

Standards and Specifications for Food Additives (식품첨가물의 기준 및 규격), MFDS Notification, Part III (Standards for use, by item)retrieved 2026-10-18
United StatesFood and Drug AdministrationNot listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited.
Codex AlimentariusCodex Alimentarius Commission / JECFAPermitted, with conditions

21 food categories

no numerical limit (good manufacturing practice)

Show every food category and its notes
  • 01.2.1.1 Fermented milks (plain), not heat-treated after fermentation — GMP
    • Note 234 For use as a stabilizer or thickener only.
    • Note 235 For use in reconstituted and recombined products conforming to the Standard for Fermented Milks (CXS 243-2003) only.
  • 01.2.1.2 Fermented milks (plain), heat-treated after fermentation — GMP
    • Note 234 For use as a stabilizer or thickener only.
  • 01.2.2 Renneted milk (plain) — GMP
  • 01.4.1 Pasteurized cream (plain) — GMP
    • Note XS288 Excluding products conforming to the Standard for Cream and Prepared Creams (CXS 288-1976)
  • 01.4.2 Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain) — GMP
    • Note XS288 Excluding products conforming to the Standard for Cream and Prepared Creams (CXS 288-1976)
  • 06.4.1 Fresh pastas and noodles and like products — GMP
    • Note 211 For use in noodles only.
  • 06.4.2 Dried pastas and noodles and like products — GMP
    • Note 256 For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only.
  • 08.1.1 Fresh meat, poultry and game, whole pieces or cuts — GMP
    • Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
    • Note 326 For use in fresh meat, poultry and game products only.
  • 08.1.2 Fresh meat, poultry and game, comminuted — GMP
    • Note 281 For use in fresh minced meat which contains other ingredients apart from comminuted meat only.
  • 09.2.1 Frozen fish, fish fillets, and fish products, including molluscs, crustaceans, and echinoderms — GMP
    • Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
    • Note XS36 Excluding products conforming to the Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated (CODEX STAN 36-1981).
    • Note XS92 Excluding products conforming to the Standard for Quick Frozen Shrimps and Prawns (CODEX STAN 92-1981).
    • Note XS95 Excluding products conforming to the Standard for Quick Frozen Lobsters (CODEX STAN 95-1981).
    • Note XS165 Excluding products conforming to the Standard for Quick Frozen Blocks of Fish Fillet, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh (CODEX STAN 165-1989).
    • Note XS190 Excluding products conforming to the Standard for Quick Frozen Fish Fillets (CODEX STAN 190-1995).
    • Note XS191 Excluding products conforming to the Standard for Quick Frozen Raw Squid (CODEX STAN 191-1995).
    • Note XS292 Excluding products conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008).
    • Note XS312 Excluding products conforming to the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013).
    • Note XS315 Excluding products conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014).
  • 09.2.2 Frozen battered fish, fish fillets and fish products, including molluscs, crustaceans, and echinoderms — GMP
    • Note 41 For use in breading or batter coatings only.
    • Note 325 For general use in surimi products.
    • Note 332 For general use as a glazing agent.
    • Note XS166 Excluding products conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets – Breaded or in Batter (CODEX STAN 166-1989).
  • 09.2.3 Frozen minced and creamed fish products, including molluscs, crustaceans, and echinoderms — GMP
  • 09.2.4.1 Cooked fish and fish products — GMP
    • Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
    • Note 325 For general use in surimi products.
  • 09.2.4.2 Cooked molluscs, crustaceans, and echinoderms — GMP
    • Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.
  • 09.2.4.3 Fried fish and fish products, including molluscs, crustaceans, and echinoderms — GMP
    • Note 41 For use in breading or batter coatings only.
    • Note 325 For general use in surimi products.
    • Note 332 For general use as a glazing agent.
  • 09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including molluscs, crustaceans, and echinoderms — GMP
    • Note 300 For use in salted squid only.
    • Note 332 For general use as a glazing agent.
    • Note XS167 Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989).
    • Note XS189 Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993).
    • Note XS222 Excluding products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001).
    • Note XS236 Excluding products conforming to the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003).
    • Note XS244 Excluding products conforming to the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004).
    • Note XS311 Excluding products conforming to the Standard for Smoked Fish, Smoked-flavoured Fish and Smoke-dried Fish (CODEX STAN 311-2013).
  • 10.2.1 Liquid egg products — GMP
  • 10.2.2 Frozen egg products — GMP
  • 11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings) — GMP
    • Note 258 Excluding maple syrup.
  • 12.1.2 Salt substitutes — GMP
  • 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa — GMP
    • Note 160 For use in ready-to-drink products and pre-mixes for ready-to-drink products only.
CXS 192-1995 Table Three, INS 425and 21 further provisionsretrieved 2026-09-07

How much is permitted

A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.

European Union—46 several limits, 22 no quantity stated
Great Britain—66 no quantity stated
South Korea—1 no quantity stated
Codex Alimentarius—22 GMP

No regulator sets a figure for Konjac flour. That is not an absence of control: where the listing says quantum satis or good manufacturing practice, the quantity is limited to what the effect requires.

What it is made from

Milled from the dried corm of Amorphophallus konjac, grown chiefly in East Asia. The active component is glucomannan, a soluble fibre.

  • Vegan
  • Vegetarian

Compare other additives on the dietary indexes.

The two specifications, compared

The European Union sets identity and purity by regulation; JECFA publishes its own through FAO, advisory until a country adopts it. Both documents are below in full. These are the parameters each puts a number on.

ParameterEuropean UnionJECFA
Assayno less than 75 %no less than 75 %
Loss on dryingno more than 12 %no more than 15 %
Leadno more than 2 mg/kgstated in prose
Arsenicno more than 3 mg/kg—

One parameter differs between the two documents. A difference is not a disagreement about safety: the two are revised on their own cycles, and an assay or a drying loss can be measured against a different preparation of the substance, which is why only the contaminant ceilings are marked. Within the EU the EU's figure is the one that binds.

How the EU defines it

The legal specification an additive must meet to be sold as this E number in the EU — what it is, how it may be made, and the purity it must reach. From Commission Regulation (EU) No 231/2012.

E 425(i) Konjac gum

Konjac gum is a water-soluble hydrocolloid obtained from the Konjac flour by aqueous extraction. Konjac flour is the unpurified raw product from the root of the perennial plant Amorphophallus konjac. The main component of Konjac gum is the water-soluble high-molecular-weight polysaccharide glucomannan, which consists of D-mannose and D-glucose units at a molar ratio of 1,6:1,0, connected by β(1-4)-glycosidic bonds. Shorter side chains are attached through β(1-3)-glycosidic bonds, and acetyl groups occur at random at a ratio of about 1 group per 9 to 19 sugar units

Assay, identification and purity criteria

Description and assay

Molecular weight
The main component, glucomannan, has an average molecular weight of 200 000 to 2 000 000
Assay
Not less than 75 % carbohydrate
Description
A white to cream to light tan powder

Identification

Solubility
Dispersible in hot or cold water forming a highly viscous solution with a pH between 4,0 and 7,0
Gel formation
Add 5 ml of a 4 % sodium borate solution to a 1 % solution of the sample in a test tube, and shake vigorously. A gel forms
Formation of heat-stable gel
Prepare a 2 % solution of the sample by heating it in a boiling water bath for 30 min, with continuous agitation and then cooling the solution to room temperature. For each g of the sample used to prepare 30 g of the 2 % solution, add 1 ml of 10 % potassium carbonate solution to the fully hydrated sample at ambient temperature. Heat the mixture in a water bath to 85 °C, and maintain for 2 h without agitation. Under these conditions a thermally stable gel is formed

Purity criteria

Loss on drying
Not more than 12 % (105 °C, 5 hours)
Starch
Not more than 3 %
Protein
Not more than 3 % (factor N × 5,7)
Viscosity (1 % solution)
Not less than 3 kgm– 1s– 1 at 25 °C
Ether-soluble material
Not more than 0,1 %
Total ash
Not more than 5,0 % (800 °C, 3 to 4 hours)
Arsenic
Not more than 3 mg/kg
Lead
Not more than 2 mg/kg
Microbiological criteria: Salmonella spp.
Absent in 12,5 g
Microbiological criteria: Escherichia coli
Absent in 5 g

Commission Regulation (EU) No 231/2012, Annex, E 425(i)

E 425(ii) Konjac glucomannan

Konjac glucomannan is a water-soluble hydrocolloid obtained from Konjac flour by washing with water-containing ethanol. Konjac flour is the unpurified raw product from the tuber of the perennial plant Amorphophallus konjac. The main component is the water-soluble high-molecular-weight polysaccharide glucomannan, which consists of D-mannose and D-glucose units at a molar ratio of 1,6:1,0, connected by β(1-4)-glycosidic bonds with a branch at about each 50th or 60th unit. About each 19th sugar residue is acetylated

Assay, identification and purity criteria

Description and assay

Molecular weight
500 000 to 2 000 000
Assay
Total dietary fibre: not less than 95 % on a dry weight basis
Description
White to slightly brownish fine particle size, free flowing and odourless powder

Identification

Solubility
Dispersible in hot or cold water forming a highly viscous solution with a pH between 5,0 and 7,0. Solubility is increased by heat and mechanical agitation
Formation of heat-stable gel
Prepare a 2 % solution of the sample by heating it in a boiling water bath for 30 min, with continuous agitation and then cooling the solution to room temperature. For each g of the sample used to prepare 30 g of the 2 % solution, add 1 ml of 10 % potassium carbonate solution to the fully hydrated sample at ambient temperature. Heat the mixture in a water bath to 85 °C, and maintain for 2 h without agitation. Under these conditions a thermally stable gel is formed

Purity criteria

Loss on drying
Not more than 8 % (105 °C, 3 hours)
Starch
Not more than 1 %
Viscosity (1 % solution)
Not less than 20 kgm– 1s– 1 at 25 °C
Protein
Not more than 1,5 % (N × 5,7) Determine nitrogen by Kjeldahl method. The percentage of nitrogen in the sample multiplied by 5,7 gives the percent of protein in the sample
Ether-soluble material
Not more than 0,5 %
Sulphite (as SO₂)
Not more than 4 mg/kg
Chloride
Not more than 0,02 %
50 % Alcohol-soluble material
Not more than 2,0 %
Total ash
Not more than 2,0 % (800 °C, 3 to 4 hours)
Lead
Not more than 1 mg/kg
Microbiological criteria: Salmonella spp.
Absent in 12,5 g
Microbiological criteria: Escherichia coli
Absent in 5 g

Commission Regulation (EU) No 231/2012, Annex, E 425(ii)

How JECFA defines it

The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.

INS 425 Konjac Flour

The hydrocolloidal polysaccharide obtained from the tubers of various species of Amorphophallus ; principal component is a high molecular weight, slightly branched, non-ionic glucomannan consisting of mannose and glucose, connected by ß-1,4 linkages, at a respective molar ratio of approximately 1.6-4:1; acetyl groups along the glucomannan back-bone contribute to solubility properties and are located, on average, every 9 to 19 sugar units

Synonyms: Konjac mannan, Konjac, konnyaku; INS No. 425 Konjac; Konjac mannan; Konnyaku

Assay, identification and purity criteria

Description and assay

Specification history
Prepared at the 46th JECFA (1996), published in FNP 52 Add 4 (1996) superseding specifications prepared at the 39th JECFA (1993), published in FNP 52 Add 3 (1993). Metals and arsenic specifications revised at the 57th JECFA (2001). An ADI 'not specified' was established at the 46th JECFA (1996)
C.A.S. number
37220-17-0
Formula weight
The main component, glucomannan, has an average molecular weight of 200,000 to 2,000,000
Assay
Not less than 75% carbohydrate
DESCRIPTION
White or cream to light tan powder
FUNCTIONAL USES
Gelling agent, thickener, emulsifier, stabilizer
METHOD OF ASSAY
The remainder, after subtracting from 100% the sum of the percentages of total ash, loss on drying and protein, represents the percentage of carbohydrate (glucomannans) in the sample.

Identification

Solubility (Vol. 4)
Dispersible in hot or cold water forming a highly viscous solution with a pH between 4.0 and 7.0 Solubility is increased by heat and mechanical agitation. Addition of mild alkali to the solution results in the formation of a heat-stable gel that resists melting, even under extended heating conditions
Gel formation
Add 5 ml of a 4% sodium borate solution to a 1% solution of the sample in a test tube, and shake vigorously. A gel forms.
Formation of heat-stable gel
Prepare a 2% solution of the sample by heating it in a boiling water bath for 30 min, with continuous agitation and then cooling the solution to room temperature. For each g of the sample used to prepare the 2% solution, add 1 ml of 10% potassium carbonate solution to the fully hydrated sample at ambient temperature. Heat the mixture in a water bath to 85º, and maintain for 2 h without agitation. Under these conditions a thermally stable gel is formed. Related hydrocolloids such as guar gum and locust bean gum do not form thermally stable gels and are negative by this test.

Purity criteria

Loss on drying (Vol. 4)
Not more than 15% (105º, 5 h)
Total ash (Vol. 4)
Not more than 5% (800º, 3-4 h)
Protein
Not more than 8% Proceed as directed under Nitrogen Determination (Kjeldahl method) . The percentage of nitrogen in the sample multiplied by 5.7 gives the percent of protein in the sample
Lead (Vol. 4)
Not more than 2 mfg/kg Determine using an atomic absorption technique appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the method described in Volume 4, “Instrumental Methods.”

FAO JECFA Monograph 1 (2006)

Authorised in other additives, enzymes, flavourings and nutrients

These authorisations are not for use in food. They let this substance be used inside another additive, a food enzyme, a flavouring or a nutrient preparation — often as a carrier — and it reaches food only as part of that product. Annex III to Regulation (EC) No 1333/2008.

PartMay be used inMaximum levelCitation
Annex III, Part 1: Carriers in food additivesAll food additivesquantum satisRegulation (EC) No 1333/2008, Annex III, Part 1
Annex III, Part 4: Food additives including carriers in food flavouringsAll flavouringsquantum satisRegulation (EC) No 1333/2008, Annex III, Part 4

Every name it appears under

14 recorded names. A label may use any of them.

E number

  • E425

INS number

  • 425

As it appears in regulation

  • Konjac

Other names

  • E 425(i)
  • E 425(ii)
  • KONJAC FLOUR
  • Konjac glucomannan
  • Konjac gum

Hazard reference values

Values set by assessing bodies. A body that has not set a value is not listed here.
TypeValuePopulationAssessed byOpinion
ADInot specified—JECFA1996

Evidence and how bodies read it

What assessing bodies concluded

Each conclusion is paraphrased in the body's own framing, from the published opinion linked beneath it. Where bodies differ, both stand; this site does not adjudicate between them or add a view of its own.

  1. EFSA 2017

    The ANS Panel concluded that no numerical ADI is needed for konjac gum and konjac glucomannan (E 425) and there is no safety concern for the general population at current conditions of use (up to 10 g/kg). It agreed with the SCF that such use is acceptable provided total intake from all sources stays below 3 g/day.

    Source document

Common questions

Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.

What is E 425?
E 425 is Konjac flour. Konjac flour is a thickener from the corm of the konjac plant, used in jellies, noodles and as a fat replacer. Because of choking incidents, the EU does not permit it in jelly mini-cups.
What is Konjac flour used for in food?
It is listed as an emulsifier, a gelling agent and a thickener — the role Codex assigns it. This page shows every function each regulator records, with the citation for each.
Where is Konjac flour permitted?
Of the seven regulators this site reads, the EU, Great Britain, South Korea and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Konjac flour vegan?
Yes. Konjac flour is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.

Sources for this page

  • eu retrieved 2026-10-18
  • gb retrieved 2026-10-18
  • kr retrieved 2026-10-18
  • gsfa retrieved 2026-09-07
  • euspecs retrieved 2026-10-18
  • jecfaspecs retrieved 2026-09-23

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