What is konjac?
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.
From the Basics of Food Gums video series
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.
Functional characteristics
- Synergistic with kappa carrageenan and xanthan gum, forming thermoreversible, elastic gels.
- Optimize the ratios to change the gel and melting characteristics to meet your formulating goals.
- For complete hydration, allow sufficient time and increase shear.
Also available as a certified organic and Non-GMO Project Verified grade.
Products
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