What’re the Uses of Konjac

Konjac is commonly used as a gelling agent to produce heat-stable and
thermally-reversible gelled foods as follows:
Pastas
Noodles
Prepared meals
Jellies
Jams
Konjac also functions as a thickener and stabilizer in bread, cakes,
meat products, ice cream and beverages.
Meat
Konjac is as a binder in meat with the properties of thickening,
emulsification, water retention and gelling. Meanwhile, it is often
used as a fat substitute, e.g. sausage and ham. It enhances water
holding capacity, improves meat texture and reduces the fat content.
Starch products
Konjac improves the gelatinization, rheological and texture properties
of starch by crosslinking, agglomeration and other reactions with
starch. These properties are closely related to the texture, taste and
quality of the food. The blends of starch and konjac have a better
thickening effect and stability. Meanwhile, the gel formed by the
mixture has lower hardness and elasticity.
Adding konjac to convenient rice improves the mouthfeel, makes it
tastes closer to fresh rice.
Health benefits
Konjac glucomannan is a nondigestible carbohydrate that was listed as
a dietary fiber by the FDA on Jan 10, 2020 (1). Dietary fiber has
health benefits as follows: (2):
Lowering blood glucose/blood pressure/cholesterol levels
Improving laxation
Reducing energy intake
Consumption of glucomannan also helps lose weight. (3)
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