Konjac Gum is Extracted from tubers of konjac. It is a hetero-polysaccharide consisting of -D glucose and -D- mannose, with a glucose to mannose ratio of 1 to 3. Hence it is referred to as a Glucomannan. The Konjac glucomannan is water-soluble under high shear and gets quickly dissolved in aqueous system if cooked. It is suggested at thickening and gelling agent for a wide variety of food including as a vegan substitute for gelatin.