information on how to identify #konjac in the lab
on 02015-08-15#Konjac or konnyaku (glucomannan) at 0.5% in water makes a #thixotropic solution, and since it’s nonionic, it's not very pH-sensitive, stable down to pH 3.3. Konjac with xanthan gum in mildly acid food forms a thermoreversible gel up to about 40°, but under alkaline conditions, the gel is heat-stable (up to 200°!!) once it forms after cooling (even at 85°). At pH of 4 to 7, it doesn’t gel by itself, but does synergize with other gums.
on 02015-08-15