Konjac Gum
 

 
Typically graded with glucomannan content, konjac gum consists of large molecules that are easily hydrated and expanded 100~200 times in water. It is a good thickener, but the viscosity reduces as temperature increases. Its aqueous solution does not undergo gelling, but thermally irreversible gelling can be induced by heating under alkaline environments. Used as a water retention and/or gelling agent in food processing, it is directly processed into foods or introduced into functional foods as a source of dietary fiber.
 
Form : Powder
Applications : High-fiber foods, jelly, vegetarian foods