Konjac glucomannan

Konjac glucomannan (KGM) is a polysaccharide that is extracted from the tuber of Amorphophallus konjac C. Koch. It forms a thermally stable gel in the presence of an alkaline coagulant and has been used in traditional Japanese dishes for a long time. Konjac gels are boiled with vegetables, mushrooms, meat, surimi, etc. A konjac gel has been a popular food as it has a unique texture, and KGM is a dietary fiber and believed to be good for health. It has recently attracted much attention because it forms a gel by mixing with xanthan or K-carrageenan in the absence of alkaline coagulant. As a result of the fact that this gel can be made at low pH, many kinds of dessert jellies containing various fruit juices have appeared on the market in Japan. Finally, konjac gum has also been used as binding material in pet foods in Europe. In this chapter, the physico-chemical properties and functionality of konjac glucomannan are reviewed.