Konjac Gum
Konjac Gum is a naturally occurring, water soluble hydrocolloid dietary fiber extracted from the root of the Amorphophallus konjac plant, native to Asia. It is composed primarily of a polysaccharide called glucomannan, which gives it the remarkable ability to absorb water, thicken liquids and form elastic gels. It can create a viscosity that is up to ten times higher than that of corn starch. When it is combined with alkaline agents, and heated, it forms firm, heat resistant gels, which makes it ideal for forming shirataki noodles.
Konjac Gum functions as a thickening and gelling agent by forming gels and adding body to sauces, fillings and desserts. In binding water, it is able to hold a lot of water, which helps keep products moist and improves shelf life.
In baked goods and noodles, it provides texture improvement by adding elasticity, chewiness and structure. It boosts dietary fiber while lowering digestible carbohydrates in finished foods, which allows for it to function as a fiber enrichment ingredient.
Konjac Gum is often used with other ingredients like Xanthan Gum, Carrageenan, or starches, because it can create stronger or more elastic textures in combination rather than when it is used on its own. A small amount can make a big difference, so it is usually used at low levels in formulas.
Konjac Gum is self-affirmed GRAS and evaluated through agency notice GRN No. 407.