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Konjac Gum: Shirataki Noodles Recipe & More | WTF – Ep. 133

Konjac Gum

  • Produced from konjac root
  • Thickens and gels a wide variety of foods
  • Synergistic with kappa and xanthan for thermoreversible gels
  • Works with calcium hydroxide for plant-based seafood and keto noodles
  • Super high viscosity
  • Cold water soluble
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Konjac gum is made from the root of the konjac plant, which is grown in China, Korea, Taiwan, and Japan. It is composed of 85-90% Glucomamman and is used in Asia to create a flour and a high viscosity jelly. It is synergistic with kappa karrageenan and xanthan gum forming thermoreversible, elastic gels. It is recommended at thickening and gelling agent for a wide variety of food including as a vegan substitute for gelatin. When used in conjunction with calcium hydroxide, konjac gum created a wide variety of keto noodles and plant-based seafood.


Other Details

Dietary Attributes:
Plant-Based, Non-GMO, Gluten-Free, Kosher (OU), Keto-friendly
Ingredient List: