Konjac Gum – 600 g

Konjac Gum – 600 g | Sosa

High-performance plant-based thickener and gelling agent – Professional synergies

The Sosa konjac gum, derived from the root of Amorphophallus konjac, is a 100% natural thickening, stabilizing, and gelling agent. Thanks to its high water absorption capacity, it forms soft, resistant, and stable gels, even at low doses.

It can be used alone or in combination with other texturizing agents (xanthan, kappa, starch…) to modulate elasticity, viscosity, or thermoreversibility of preparations. Its action is enhanced by heat, stirring, or the presence of calcium, especially in sweet products.

Technical features

• Content : 600 g

• Product reference : 41550

• Technical name : konjac gum (E425i)

• Solubility : cold water (stirring required), activation with heat (75–80 °C)

• Work : cold then heat

• Thermoreversibility : no (except in synergy)

• Use : all types of liquids

• Recommended dosage : 0.5 to 5 g/kg

• Origin : 100% plant-based

Ingredients

• Konjac gum (E425i)

Functional properties

• Very high water absorption capacity

• Natural thickener and stabilizer

• Gelling agent with soft, elastic or adherent texture

• Forms thermoirreversible or reversible gels depending on synergy

• Compatible with freezing, sauces, jellies, modern pastries

• Synergy: calcium, sugar, gelling agents, starches

Recommended applications

• Jellies, sauces, creams or cold jams

• Elastic gels (konjac + xanthan)

• Thermoreversible gels (konjac + kappa)

• Stabilized sweet preparations: candies, modern desserts

• Stabilization of rich sauces or vegetable jams

• Adherent gelatins for decoration or assembly

Instructions for use

1. Mix konjac gum with the dry ingredients

2. Pour into cold water with vigorous stirring

3. Heat to 75–80 °C until complete dissolution

4. Never pour liquid directly onto the powder

5. Use alone or in synergy with kappa, xanthan or starch

6. Recommended dosage : 0.5 to 5 g/kg depending on use