Konjac gum is derived from the tuber (root) of the Amorphophallus konjac plant. It is recommended as a thickening and gelling agent for a wide range of food applications.
Traditionally used in noodles in Japan and Korea, it is also used in applications such as meat, seafood and cheese analogs. For alternative meat applications, try our konjac-based system, Ticagel® Bind-KX.
Also available as a certified organic and Non-GMO Project Verified grade.