Description
Alkaline-induced gelation of konjac glucomannan forms heat-stable elastic networks.
Technical
Calcium hydroxide (Ca(OH)₂) initiates deacetylation of glucomannan chains, enabling intermolecular hydrogen bonding and ionic cross-linking with calcium ions.
Culinary Significance
Creates chewy, resilient textures mimicking cephalopod meat without animal products.
Science
Primary Reaction
Alkaline deacetylation → hydrogen bond network formation
Parameters
Temperature
40°C optimal
15°C to 60°C range
Time
30 min
10 min – 2 hr
Equipment
pH meterSilicon molds (for texture control)High-shear mixer