The viscosity of konjac glucomannan solutions increases with the concentration that is remarkably stable against high salt concentration but highly sensitive to pH. Lower pH systems affect the viscosity adversely. Synergistic effects Konjac can get by cross-linking with other various polysaccharides including xanthan, carrageenan and agar, and form thermally reversible gels. Adding sugar can enhance the strength of the synergistic gel, while adding salt can inhibit the formation of the synergistic gel. This can be used to control its gel-forming capacity.

Its molecular weight is very high and hence it imparts high viscosity in water solutions. This makes it a good thickener for food products. At higher levels of concentration of konjac, a thermally reversible and strong elastic gel will be formed with other hydrocolloids. These gels are freeze–thaw stable and have low syneresis. Such gels can also be formed with mixtures of konjac and carrageenan (showing stronger synergy than carrageenan and LBG). The texture of the gel can be changed by varying the gum ratio.

Aqueous systems made under hot conditions with limewater impart thermally stable gel, which is cut into thin strips and used as a meal component. This concept is also used in meat, seafood and vegetarian products for moisture binding and texture control. Konjac gum is used along with carrageenan in table jellies to give an elastic texture. Its good freeze–thaw stability and control of ice crystal growth makes it a popular gum for use in surimi, and also in ice cream and other frozen desserts. Konjac is approved for use in all of the major countries in the world however with limitations to incorporation. Its high temperature resistance in synergistic combinations are to be used carefully in cup jellies as they may not be desired to have a melting point higher than the normal body