Konjac Gum - 600g - Sosa

Plant-Based Power & Texture Synergies

Sosa Konjac Gum is distinguished by its incredible binding strength. More effective than traditional binders, it thickens liquids at very low dosages while offering a rich, creamy mouthfeel similar to that of fats and oils.

A Driver of Culinary Synergy

Konjac reveals its full potential when combined with other texturisers:

• Konjac + Kappa Gum: Creates an elastic, thermo-irreversible gel (will not melt when heated).
• Konjac + Xanthan Gum: Forms an extremely elastic and flexible gel.
• Konjac + Starch: Increases viscosity and maintains it consistently, both hot and cold.
• Konjac + Carrageenans: Significantly reinforces gelling power and elasticity.

Applications & Key Benefits

• The Mochi Expert: The key ingredient for achieving the signature elastic and melting texture of traditional mochis, such as the lemon konjac mochi.
• Health & Wellness Cuisine: Very low in calories, it helps slow the absorption of sugars and can replace part of the fat content without losing creaminess.
• Jams & Sauces: Ideal for cold-process jams or sauces that coat perfectly without being sticky.
• Adhesion: Enables the creation of gelatines capable of adhering to themselves.

Implementation Advice

• Preparation: Dissolve cold. For perfect solubility, first mix the Konjac with the dry ingredients (sugar, etc.), then pour the powder into the liquid while stirring vigorously (never pour liquid onto the powder).
• Activation: For certain firm textures, heat the solution to 75-80°C after cold dissolution.
• Chef's Tip: The addition of calcium reinforces its gelling properties.

Technical Characteristics

Allergens: May contain traces of nuts, soy, eggs, sulphites, milk, mustard, sesame, peanuts, and celery.