Konjac Glucomannan Powder
Konjac Glucomannan powder is a pure soluble fiber with no protein, no fat, no sugar, no starch, it is also gluten free and wheat free.
Research proves that the higher the viscosity of soluble fiber, the better the control of blood sugar levels in patients with Type 2 diabetes. The konjac Glucomannann is the most viscous soluble fiber in nature.
The most popular food thickener is the starch type thickener, such as cornstarch. Konjac glucomannan is a natural, odorless soluble fiber that is found in the konjac plant. The konjac Glucomannan is the most viscous food gum in nature. It has about ten times the viscosity than cornstarch. Konjac glucomannan is also called konjac flour or konjac gum. Unlike cornstarch, konjac powder is soluble fiber, which does not contain starch and sugar, it does not have calories.
Konjac flour can be used as a thickening agent in food application. When using konjac flour for thickening, always mix it with a small amount of liquid (cold water, stock, wine, etc.) until smooth, then add this mixture to the food that you want thickened. If you add konjac powder directly to your food you will end up with a lumpy mess. Konjac powder can be used as a thickener for smooth gravies, sauces, glazes, soups, stews and casseroles. It is also a thickener in pies, puddings, custards and cake fillings. This naturally odorless vegetable powder is also gluten-free, making it the perfect substitute in cooking and baking when flour and other glutinous starches must be avoided.
Konjac powder doesn't thicken very much when mixed with cold water, but quickly thickens when it's heated. This is why you don't add dry konjac powder directly to hot liquids. It will seize and immediately turn into lumps because the konjac powder contacts the water so quickly and fully absorbs the liquid before the adjacent konjac powder can. Mixing konjac powder with cold water allows it to absorb the water slow enough that it's easily and fully dissolved first. The dissolved konjac powder can then be added to a hot liquid to absorb it without lumping.
Konjac powder is an ingredient to thicken sauces and gravies or any other cooked recipe. To use konjac powder as a thickening agent, first disperse it in a little cold water or other "watery" ingredients such as soy sauce, and slowly add it (with constant stirring) to the other ingredients while they are cooking. About 1 teaspoon of konjac powder will gel about one cup of liquid. If you have not used konjac powder as a thickening agent before, it is best to experiment with it by beginning with lesser amounts, and adding as necessary until the desired consistency is reached.
Konjac powder has about ten times the thickening power of cornstarch. Dissolve the konjac powder in a little cold water before adding it to the sauce. Konjac flour thickens nicely when it's heated to boiling temperature, so it usually works well for savory sauces.
You could also use a konjac powder to thicken your broth - konjac powder is a very powerful thickener and does not add much taste.
Check out these great Glucomannan recipes!
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