Difference between Konjac Gum and Agar

Konjac Gum and Agar have obvious differences in many aspects.1. Source and Ingredients Konjac Gum: It comes from the tubers of the plant konjac. Its main component is glucomannan, which is a low-calorie, low-protein, high-dietary fiber food raw material.

Konjac Gum and Agar have obvious differences in many aspects. The following is a detailed comparison of the two:

1. Source and Ingredients
Konjac Gum: It comes from the tubers of the plant konjac. Its main component is glucomannan, which is a low-calorie, low-protein, high-dietary fiber food raw material.
Agar: It is a gelatin extracted from seaweed. It is often made from marine products such as Eucheuma, Gelidium, and Gracilaria. Its main component is also polysaccharides.

2. Gel Properties
Konjac Gum: It can form a thermally irreversible gel, that is, once the gel is formed, heating will not restore it to a liquid state. This is because the glucomannan molecules in konjac gum form a very stable three-dimensional network structure under specific conditions (such as an alkaline environment).
Agar: It forms a thermally reversible gel, that is, it can be restored to a sol state after heating and become a gel again after cooling. This thermal reversibility gives agar an advantage in some food processing processes that require multiple changes in state.

3. Water absorption and application
Konjac gum: It has good water absorption and swelling properties, and can absorb 80 to 100 times its weight in water. This high water absorption makes konjac gum excellent in applications that require high water retention capacity, such as for making bionic food.
Agar: It has relatively low water absorption, but its gel has high transparency and a smooth taste, which is suitable for foods that require a clear appearance and delicate taste, such as jelly, soft candy, etc.

4. Cost and price
Konjac gum: Compared with agar, konjac gum has a lower cost, which makes it more economical to use konjac gum in cost-sensitive products.
Agar: It has a higher price, but its unique gel properties and stability make it irreplaceable in some applications.

5. Addition amount and gel strength
Konjac gum: Although it can form gels under high concentrations and alkaline conditions, it usually requires more addition to achieve the same gel strength.
Agar: It can form a solid gel at a lower addition amount, and its gel has good brittleness and elasticity.

6. Applicable scenarios and compound use
Konjac gum: If the product requires thermally irreversible gel or has high cost requirements, konjac gum is a good choice. In addition, by compounding with other colloids, such as carrageenan, the gel strength and elasticity can be significantly improved.
Agar: If thermally reversible gel, high transparency and specific texture are required, agar may be more suitable.
In summary, konjac gum and agar have significant differences in source, composition, gel properties, water absorption and application, cost and price, and addition amount and gel strength. In practical applications, the appropriate colloid should be selected according to specific needs and product characteristics.

If you need konjac gum samples to compare, welcome to contact Chengdu Root Company.