علكة كونجاك

قابلية الذوبان

The large molecular weight reduces the solubility of konjac in water, but the presence of a large number of hydroxyl groups in the molecule allows it to absorb about 80-100 times its own amount.

Viscosity - Maximum Viscosity

1g of konjac dissolved in 100g of water, can produce 20,000cps ~ 40,000cps viscosity, in the same concentration of thickeners, such as carrageenan, xanthan gum, gum arabic and other viscosities. 
Compared with thickeners such as guar gum, xanthan gum, locust bean gum, etc., konjac is a non-ionic polysaccharide and is less affected by salt ions (calcium, potassium or sodium ions) in viscosity and gel structure.
The high viscosity allows it to be used as a thickening agent in sauces, soups and condiments.

Synergism

With xanthan gum, starch and other thickeners have good synergistic thickening effect. Such as 1% xanthan gum and 0.02% ~ 0.03% konjac used in conjunction with, solution viscosity can be increased by 2 ~ 3 times. 4.5% modified corn starch and 0.5% konjac mixed solution viscosity is 4.5% modified corn starch 4 ~ 9 times. Therefore, the number of other thickeners can be reduced if used with konjac in food. 

Gel

• Thermally irreversible gel

Konjac can form thermally irreversible gels under alkaline conditions (e.g., calcium hydroxide). The degree of gelation of water depends on the presence of acetyl groups in its molecules.
The gel is formed as a result of the removal of acetyl groups by alkali and heat. The gels are thermally stable and are acid and salt stable even after repeated heating at 100°C. 
This property can be used to produce heat-free noodles (teriyaki), tofu, rice, pudding, etc. and its flavor can be encapsulated in such konjac products.

• Thermally reversible gel

When heated, konjac can form thermally reversible gels when combined with solutions of xanthan gum, gellan gum, carrageenan or other hydrocolloids. This is due to the synergistic effect of gelation.