Architecture & Engineering

Konjac has ten times the thickening power of cornstarch; just 1 teaspoon will gel a whole cup of water. It essentially functions like a starch and thickens extremely quickly when heat is added. The result is a consistency similar to that obtained with fruit pectin (from which preserves, marmalades, and gelées get their viscosity). It’s wonderful for all types of sauces, custards, puddings, and pastry creams.