Ingredient Overview
Glucomannan is the principal water-binding polysaccharide obtained from konjac corm. It is used to develop viscosity and texture in foods, with its behaviour depending on formulation and processing conditions.
Konjac glucomannan is made from konjac corm and is also sold as konjac extract. The corm supplies a polysaccharide with a strong capacity to interact with water. In foods, glucomannan is explored for thickening and structured textures. Its behaviour can also change in combination with other ingredients, so it is useful to develop it within the intended recipe rather than judging the dry powder alone.