A powerful, soluble fiber and thickener with exceptional water-holding capacity—ideal for low-calorie gels, dietary formulations, and stabilizing systems.

Key Benefits

• Ultra-high viscosity at very low dosages

• Excellent water retention (hocks water into structure)

• Ideal for low-fat/low-calorie gels, jellies, and fiber formulas

• Helps stabilize beverages, sauces, and emulsions

• Plant-based, gluten-free, non-GMO, Kosher (K)

• Available in 2-oz, 8-oz, and 16-oz sizes

Properties

• Dietary: Gluten-Free, Vegan, Non-GMO, Kosher (K)

• Ingredient: 100% Pure Konjac Gum (glucomannan from konjac root)

• Allergens: None

• Documentation: COA | SDS | SPECs | Certificates

What It Does

Konjac Gum (glucomannan) is a highly viscous, soluble fiber derived from the konjac plant root. With just 0.1–0.5%, it forms thick gels and adds body to food systems. Its water-holding power makes it useful in dietary foods, gels, and stabilizations. Because it thickens strongly, it often replaces starches or fibers in lighter formulations.

Popular Uses

• Low-calorie gels & jellies: Slim gels with minimal sugar or fat

• Fiber formulations: Adds soluble fiber to smoothies, shakes, or bars

• Beverages: Stabilizes suspensions and controls mouthfeel

• Sauces & Dressings: Thickens liquids with minimal usage

• Emulsions: Helps maintain structure in low-emulsion load systems

How to Use

• Typical dosage: 0.1% – 0.5% by weight (very low amounts required)

• Hydration: Disperse in cold water with high shear; heat moderately (60–80 °C) if needed

• Compatibility: Stable over wide pH; somewhat shear-sensitive zones—test accordingly

Pro Tips

• Start with very small amounts — it’s extremely powerful.

• Preblend with other dry ingredients to prevent clumping.

• Work in small batches when testing new applications.

• In low-calorie desserts, mix with erythritol/polydextrose to lighten texture.

Pair With

• Xanthan Gum — adds network stability in beverages

• Guar Gum — blends to moderate strength for texture tuning

• Gellan Gum or Agar Agar — create firm but lightweight gels

Storage & Shelf Life

• Keep sealed, dry, and away from humidity.

• Good for up to 2 years in proper storage.

Why Cape Crystal

• High-purity konjac gum for culinary and R&D use

• Robust technical support and consistent performance

• Trusted by chefs, food formulators, and functional product developers

Frequently Asked Questions

Q: What is Konjac Gum used for?
A: It’s used to create low-calorie gels, add soluble fiber, stabilize beverages and sauces, and enhance texture in dietary formulations.

Q: What dosage should I use?
A: Typical usage is extremely low — 0.1%–0.5% by weight.

Q: How do I hydrate Konjac Gum?
A: Disperse in cold water under shear; moderate heat (60–80 °C) may improve solubility.

Q: Is it compatible with other gums?
A: Yes — it pairs well with xanthan, guar, gellan, and agar depending on your texture goals.

Q: Is Konjac Gum vegan & gluten-free?
A: Yes, it’s plant-derived, gluten-free, non-GMO, and Kosher.

Customer Reviews

⭐️⭐️⭐️⭐️⭐️ “Incredible gel strength—only needed a tiny bit. Perfect for diet desserts.”
⭐️⭐️⭐️⭐️⭐️ “Added fiber to my shakes without cloudiness. Smooth finish.”

Call to Action

Unlock powerful gels with minute dosages! Order Cape Crystal Konjac Gum today — choose your size and combine with complementary gums for optimal texture.