Sosa Konjac Gum - 600g

• Properties: Thickener, stabilizer, gelling agent. High water absorption capacity.
• Use: Dissolve cold. Or dissolve cold and heat to 80°c. In all cases, shake vigorously. If possible, mix with the solid ingredients of the recipe to avoid lumps.
• Use: Any liquid.
• Note: White-beige powder. Can synergize with different additives. Synergy with sucrose and sweet products. The addition of calcium improves its properties.
• Elaborations : Konjac+Kappa (thermoreversible elastic gel) / Konjac + xanthan (very elastic gel) / Konjac + starch (increased and constant viscosity when cold and hot) / Thermoreversible gelatins capable of adhering to each other / Cold jams / Thermoreversible sauces and gels.

Soluble in cold water, for better solubility: pour the powder (mixed with other dry ingredients) onto the water (never pour liquid onto the powder) while stirring, heat to 75-80°C.

• Thickener and very strong binding effect: konjac is a good substitute for caloric and non-caloric binders and thickeners because it is more effective. It quickly thickens liquids (water, milk) at very low doses.
• Low in calories: it is used in the preparation of many diet products intended to reduce the number of calories in meals or reduce/slow down the digestion of sugars and fats.
• Lubricating effect and fat substitute: gives a thick substance at low doses.
• Adds elasticity to recipes using carrageenans or xanthan gum.
• Adds softness to recipes using starch or fats.
• It strengthens the gelling power of many other gelling vegetable flours.

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