Thickening Konjac Gum for Sauce or Soup

Applications of Konjac

Water Solubility

Konjac is readily dissolved in water. Its water solution is a pseudo-plastic liquid, and has a shear thinning characteristic. A particle of Konjac powder consists of extremely long thread-like macromolecules tangled together.

When it comes in contact with water, the water molecules enter and are absorbed into the chain. Once it has entered the chain the particle can swell to about 200 times its original volume, turning the Konjac into a viscous liquid. 

Thickener

Konjac has the highest molecular weight, highest density and strongest viscosity of any dietary fiber known to science. The unmodified natural acetylated Konjac  glucomannan ‘s  can produce extreme viscous solutions. Typically a 1% solution of konajc powder in water can produce 20,000cps to 40,000cps when measured at 30c. This viscosity is the highest of any other natural thickening agent in the market place today.

Konjac interacts synergistically with Carrageenan, Xanthan Gum, Locust Bean Gum and starch. For example, the addition of 0.02 to 0.03% crude Konjac to 1% xanthan gum will raise the viscosity by 2 to 3 times when heated.  Konjac – Xanthan Gum gels are cohesive and extremely elastic in nature. Maximum gel strength is seen at a ratio of Konjac and Xanthan Gum between 1:2,5 to 1:4.