Low-calorie, harmless proprietary blend of highly purified, granulated, water soluble, non-digestible, non-absorbable polysaccharidic natural dietary fibers comprising Konjak-glucomannan (Amorphophallus konjac K.Koch, root), Xanthan gum, Sodium Alginate (Laminaria digitata), carbomer homopolymer and polyvinyl alcohol (inert excipients), covered with a permeable polylactate.


Serving Size 1 capsule (850 mg)
Servings per Bottle 90

Amount per serving

% Daily Value *




3 mg

< 1 %


11 mg

< 1 %


0 g

0 %

Total Fat

0 g

0 %

Тоtal Carbohydrates

580 mg

< 1 %

Dietary Fiber

580 mg

2 %

Soluble Fiber

550 mg

2 %

Proprietary blend

850 mg

* Percent Daily Values are based on a 2,000 Calorie diet.
‡ Daily value not established

Other ingredients: Gelatin (capsules)

“EatLittle™” doesn’t contain any sugar added or artificial sweeteners .
“EatLittle™” is free of artificial color.
No preservatives added.



Amorphophallus konjac

Amorphophallus konjac (konjac) has long been used in China, Japan and South East Asia as a food source and as a traditional medicine. Flour extracted from the corm of this species is used in Far Eastern cuisine to make noodles, tofu and snacks (Melinda Ch. Et al., 2010). In traditional Chinese medicine, a gel prepared from the flour has been used for detoxification, tumour-suppression, blood stasis alleviation and phlegm liquefaction; and for more than 2000 years has been consumed by the indigenous people of China for the treatment of asthma, cough, hernia, breast pain, burns as well as haematological and skin disorders.

Over the past two decades, purified konjac flour, commonly known as konjac glucomannan has been introduced on a relatively small scale into the United States and Europe, both as a food additive and a dietary supplement. The latter is available in capsule form or as a drink mix and in food products. Clinical studies have demonstrated that supplementing the diet with KGM significantly lowers plasma cholesterol, improves carbohydrate metabolism, bowel movement and colonic ecology.

Standards for the classification of both konjac flour and konjac glucomannan have been established by the Chinese Ministry of Agriculture, the European Commission and the U.S. Food Chemicals Codex.

Melinda Chuaa, Timothy C. Baldwina, Trevor J. Hockinga and Kelvin Chan, Traditional uses and potential health benefits of Amorphophallus konjac K. Koch ex N.E.Br., Journal of Ethnopharmacology, Vol. 128(2), 24 March 2010, Pp, 268-278



Xanthan gum

Xanthan gum is a high molecular weight exocellular polysaccharide produced by aerobic fermentation of glucose or sucrose in cereal cultures by the Xanthomonas campestris bacterium. The fermentation process is conducted in a sterile environment where the pH, oxygen content and temperature are rigorously controlled. After fermentation is complete, the broth is sterilized and the gum is recovered by precipitation with isopropyl alcohol, then dried, milled and packaged under aseptic conditions.

Xanthan gum is widely used as a rheology control agent for aqueous systems. It increases viscosity, helps to stabilize emulsions, and prevents the settling of solids in a wide variety of consumer and industrial applications. Xanthan gum is used by people who are allergic to gluten to add volume and viscosity to bread and other gluten-free baked goods.It is accepted as a safe food additive in the USA, Canada, Europe, and many other countries, with E number E415.



Sodium Alginate (Laminaria digitata)

The alginic acid (algin) present in Laminaria has thickening and emulsifying properties, and these are also very useful in cosmetic science. Laminaria is used mainly in treatments against cellulite and obesity, either alone or combined with other extracts to enhance its activity. Laminaria digitata belongs to the family of brown algae. They are 3 to 4 meters long and the thallus is composed of a cylindrical caulome and a frond which is wide, long and cloven or split depending on the species.

They contain mucilage glands which are covered in groups of sporangia at certain times of the year, and are held on to the rocks by rhizoids.

The constituents are calcium, potassium, iodine, mannitol, as well as fat, protein, carbohydrates and vitamins E, C, B12, B6, B3, B, A and Zn, F, Cr, Co, Mn, I, Na, Fe, P, Mg, K, Ca.

Laminaria in dry form contains 12% water, 15% mineral salts (chlorines, sulphates and iodines). Iodine is particularly abundant in this kind of seaweed, which can contain as much as 0.5% in terms of its dry weight and has a higher iodine content than that of Pacific kelp. Iodine compounds such as TEA-Hydroiodide have effective lipolytic properties by stimulating lipases.

The dried Laminaria digitata seaweed contains less than 1% lipids, some 5% protides and 65% or less of its content is represented by sugars, represented by the following:

  • Mannitol (12-15%) -Soluble condensed glucosides (15-40%) and particularly Fucoidine and Laminaran. Laminaran is a glucane which exists in two forms, one insoluble in cold form and the other soluble. The two forms are made up of D-glucose (1-3), but there are also proportions of 1-6 links and remains of mannitol. Their content varies depending on the time of year when they are collected, and represents as much as 35% of the dry weight.
  • Algin: 15-40% of the dry weight.

The mineral salts and especially iodine stimulate the general metabolism and cause an increase in the osmotic exchanges thus bringing about elimination of the excess fluids. This phenomenon is made use of in the treatment of cellulite and obesity, which is why Laminaria extracts are used in preparations for massage and baths as co-assistants in such treatments. Antibacterial properties have also been attributed to this seaweed.

The ingredient Laminaria digitata is an extract of the alga (algae) Laminaria digitata and used as a skin conditioning agent (miscellaneous) and fragrance ingredient in cosmetic manufacture and chemically classed as a biological product.