Description
A translucent jelly made from konjac glucomannan that forms a thermoreversible gel when cooled with alkaline agents.
Technical
Konjac glucomannan forms a gel network through alkaline-induced deacetylation, typically using calcium hydroxide or sodium carbonate. The gelation involves molecular chain alignment and hydrogen bond formation.
Culinary Significance
Valued for its chewy texture and ability to carry flavors while being low-calorie and high in dietary fiber.
Science
Primary Reaction
Alkaline-induced glucomannan gelation
Parameters
Temperature
70°C optimal
50°C to 80°C range
Time
1 hour
30 minutes – 2 hours
Equipment
Wooden molds (traditional)Alkaline-resistant containersFine mesh strainers