Description
Konjac glucomannan forms a thermoreversible gel upon cooling from a hot solution.
Technical
The high‑molecular‑weight polysaccharide undergoes extensive hydrogen bonding and chain entanglement as it cools, creating a dense, water‑retentive network. This gelation is reversible: heating above ~70 °C dissolves the network, while cooling restores it. The process is exploited in both traditional East Asian foods and modernist gastronomy.
Science
Primary Reaction
Gelation via hydrogen bonding and chain entanglement upon cooling
Sensory Profile
Aroma ()
neutralmildearthysubtleclean
Origin & History
Civilization
East Asian peoples
Era
Traditional
Region