ABSTRACT
Konjac glucomannan (KGM) is a natural polysaccharide that is generally extracted from konjac tubers. It has been traditionally consumed as food, but its special characteristics allow it to be incorporated in a range of products, particularly those required in advanced technologies. KGM solutions can have a very high viscosity depending on the glucomannan content and the chain length of its molecules (Parry 2009). KGM solution is a pseudoplastic fluid (with viscosity decreasing as the shear rate increases) and is an excellent thickening, gelling, and film-forming agent (Wang et al. 2012).
