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Konjac gum is derived from a plant, Amorphophallus konjac, grown in Asia.

The main use area is the meat sector and diet foods. You can see that dietary products such as noodles and rice, which are especially low in calories, are made with konjac flour.


It has a high viscosity (8000–36 000 cps) and varies according to the degree of purity. It is resistant to high temperatures (up to 200 degrees). Although its dissolution in water increases with temperature, it is also soluble in cold water with good mixing. Some thickeners compete with each other in the environment and reduce the strength of the gel, while others can increase water retention and gel formation. Konjac gum is often used to increase the strength of other gums. It has a synergistic effect with other gums like xanthan gum, guar gum, etc.

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