Description
Creates translucent, delicate spheres through synergistic gelation of konjac glucomannan and agar.
Technical
Konjac glucomannan forms heat-stable hydrogels with alkaline solutions (e.g., calcium hydroxide), while agar provides structural integrity through helical polysaccharide aggregation upon cooling below 40°C.
Culinary Significance
Produces visually striking spheres with a clean flavor release, ideal for encapsulating delicate liquids like dashi or fruit essences.
Science
Primary Reaction
Synergistic gelation (konjac-agar co-network formation)
Parameters
Temperature
45°C optimal
35°C to 80°C range
Time
15 minutes
5 minutes – 30 minutes
Equipment
Silicon moldsPrecision pH meterSyringe with blunt needleWater bath (50–60°C)