Konjac Powder
Konjac glucomannan sets into an elastic, heat-stable gel when an alkaline coagulant such as potassium carbonate is added.
Key Specifications
| CAS number | 37220-17-0 |
|---|---|
| E number | E425 |
| Glucomannan | 80 / 90 / 95 percent |
| Viscosity (1%) | 8000-20000 mPa.s |
| Mesh | 80 / 120 / 200 |
| Gelation | With alkaline coagulant, heat stable |
The only common hydrocolloid that gels in alkali
Konjac glucomannan sets into an elastic, heat-stable gel when an alkaline coagulant such as potassium carbonate is added. That reaction is what makes konjac noodles possible: the gel holds its shape through boiling, unlike starch or gelatine noodles.
Viscosity is extraordinary and hard to handle
At 1 percent, konjac reaches 8000-20000 mPa.s, roughly ten times guar. Handling it requires dry blending or high-shear equipment, because a poorly dispersed batch forms a solid lump that cannot be recovered.
Typical Applications
- Konjac noodles and shirataki — 2-3 percent with alkaline coagulant gives a heat-stable elastic noodle.
- Plant-based seafood — 0.5-1.5 percent provides the bouncy texture expected in imitation squid and fish ball.
Frequently Asked Questions
Why does konjac gel smell alkaline?
Residual coagulant. Rinsing in dilute acid after gelation removes it, and the rinse step is standard in noodle production.
How does it differ from konjac gum?
The gum has higher glucomannan and viscosity for thickening; the food grade powder is used for gel formation.
Does it lose viscosity on heating?
No. Konjac gels are heat stable, which is the reason for its use in retorted and boiled products.
Explore more: All Products · Industry News. Ready to discuss your project? Request a quote.