What it does
On its own it gives a very high viscosity solution. Treated with alkali, it forms a gel that does not melt again on heating, which almost nothing else does. That thermo irreversible behaviour is what makes it useful in products that are set once and then cooked.
Where it works
Restructured and reformed products, plant based seafood analogues, and anywhere a gel has to survive a retort or a second cook. Also as a fat replacer, because it holds a great deal of water in a structure that eats as body rather than as water.
Where it does not
It is slow and difficult to hydrate, and badly dispersed konjac gives lumps that are almost impossible to recover. The alkali step that produces the heat stable gel also raises pH, which has consequences elsewhere in the formulation.
What it interacts with
Xanthan, synergistically and strongly, giving a true gel where neither alone would. Also carrageenan and starch.
