Konjac flour is a natural hydrocolloid extracted from the tubers of Amorphophallus konjac plants.
Konjac flour has been used for more than 2500 years in China and 1500 years in Japan.
It was identified very early as a famine crop and used for its bulking and gelling properties both as food and as medicine.
Konjac flour has a unique odour due to trace elements and it form opalescent solutions.
Konjac flour is dispersible in cold water and forms highly viscous solutions. Therefore it can be used in soups and sauces. As gelling agent, konjac is also used to bind water in surimi, meat and vegetarian analogous. The gelling property of konjac flour supports functional use as a fat replacer.
Additionally, it is an excellent film former, perfect for batters and breadings. When treated with mild alkali and heat, konjac solutions will set to heat stable gels. It is due to deacetylation that occurs with alkaly.

Konjac flour also interacts with other hydrocolloids such as carrageenan, starch and xanthan gum to form reversible gels. Konjac flour is dispersible in cold water and a standard mixer can be used.
It is better to disperse it quickly to avoid lumps. Konjac flour is an excellent source of soluble fibre; it reduces serum cholesterol levels and helps control blood sugar in diabetics. Konjac flour is widely used as domestic food in Asia; it is approved by FDA in USA as GRAS ( Generally Recognised As Safe ) and also approved by EU since 04/11/98, JO L295 as food additive E425 "Konjac flour":