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.
The Konjac—Carrageenan interaction is similar to that of Locust Bean Gum—Carrageenan, but is slightly stronger in nature.
Konjac will interact with most starches to produce a remarkable increase in viscosity allowing for an optimization of starch-rich formulations, whether the purpose is a reduction of calories or improvement of texture.
Stabilizer
Unlike Xanthan Gum, Guar Gum or Locust Bean Gum, Konjac is the non-ionic type and therefore can not be influenced by the salt in a system. At ambient temperature, konjac gum remains stable without precipitation even if the pH drops to a level below 3.3. When Konjac Gum is used instead ofLocust Bean Gum in a stabilizer and added to ice cream, cheese and other dairy products, it will stabilize their quality by preventing the development of ice crystals.
Gelling Agent
As a gelling agent, Konjac is quite unique for its ability to form a thermo-reversible and thermo-irreversible gel under different condition.
In the food industry, many kinds of products rely on the gelling property of hydrophilic colloids to form their special shape or structure and to guarantee their timely thaw at a certain temperature. Carrageenan, pectin, gelatin and sodium alginate fall into this category.
Xanthan Gum does not gelatinize when used alone, but it can form a gel at any pH when used in combination with Konjac Gum. At a pH of 5, the two gums show the greatest synergistic effect.
Film Former
Konjac is a powerful film-former—both alone
