Product Review

Konjac gum is made from the root of the konjac plant, which is grown in China, Korea, Taiwan, and Japan. It is composed of 85-90% Glucomamman and is used in Asia to create a flour and a high viscosity jelly. It is synergistic with kappa carrageenan and xanthan gum forming thermoreversible, elastic gels. It is recommended as a thickening and gelling agent for a wide variety of food including as a vegan substitute for gelatin.

This product is certified Kosher (Pareve) by the Orthodox Union