Konjac Powder vs Xanthan Gum: What’s the difference?

Konjac Powder vs Xanthan Gum: What’s the difference?

Konjac powder vs xanthan gum

Table of Contents

We often use various thickeners in our cooking, with Konjac powder vs xanthan gum being two trendy choices. Understanding their differences and uses is crucial to improving our cooking skills.

1. Main characteristics and uses of Konjac powder vs Xanthan gum.

Konjac Powder: The main ingredient is glucomannan, derived from the Konjac plant.

Konjac Powder Uses:

Drinkable Konjac jelly
Drinkable Konjac jelly

Xanthan Gum: Complex polysaccharide produced by the bacterium by fermentation of sugars.

Xanthan Gum Uses:

Konjac powder bread and cake
Konjac powder bread and cake

2. Health Benefits and Nutrition Facts of Konjac powder vs Xanthan gum

Konjac Powder:

Xanthan Gum:

Konjac powder weight loss
Konjac powder weight loss

3. Cooking and baking applications

Konjac Powder:

Xanthan Gum:

Konjac Jelly and Fudge
Konjac Jelly and Fudge

4. Texture and consistency

Konjac powder: forms a gel-like consistency when used, suitable for jellies and candies.

Xanthan gum: provides a smooth, viscous texture that is especially suitable for baking and liquid mixtures.

5. Interchange of Konjac powder vs xanthan gum

Konjac powder vs xanthan gum can be used interchangeably in some cases, but differences in proportions and final texture should be noted.

When applied to specific recipes and dietary needs, the amounts should be adjusted to meet specific requirements.

Xanthan gum production process
Xanthan gum production process

7. Other thickener alternatives


Although rare, some people may be allergic to Konjac flour and should be watched for uncomfortable reactions when trying it for the first time.

The thickening effect of Konjac flour is significant, a small amount can achieve the desired effect, and too much may lead to food being too solidified or having poor taste.

Konjac flour needs to be evenly sprinkled into the cold water and mixed thoroughly before heating, to avoid the formation of lumps or uneven gel.

Consuming large amounts of konjac flour may lead to digestive problems such as bloating or diarrhea, and is recommended to be consumed in moderation.

Konjac flour is a good option for those looking for gluten-free or plant-based alternatives, but be aware of its unique taste and usage.

Detoxification and laxative: Take 5-10 grams of konjac powder, add about 200 ml of boiling water, stir well and drink, 1-2 times a day.


Weight loss: Early in the morning on an empty stomach, take 5-10 grams of konjac flour, with about 250 ml of warm water, 2-3 times a day, 15 minutes before meals.


Diabetes management: 5-10 minutes before meals, take 5 grams of konjac flour, add 200ml of water, and drink, 3-4 times a day.

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Recipe: For every 250 ml of water, there are about 7.5 g of konjac flour and 40 g of sugar.

1. Mix konjac flour with a small amount of cold water (the amount of water outside the recipe) to avoid lumps.

2. Add water and sugar in a pot, and heat over medium-low heat until the sugar is completely dissolved.

3. Slowly pour the pre-mixed Konjac flour water into the heated liquid, stirring quickly while pouring to ensure that the konjac flour is evenly distributed in the liquid and to avoid the formation of clumps.

4. Stir continuously and heat until the mixture comes to a boil, and then reduce the heat to low and maintain a light boil for about 2-3 minutes, so that the Konjac flour is fully activated and a uniform gel is formed.

5. Keep the mixture at a slight boil for about 2-3 minutes to activate the Konjac powder and form a homogeneous gel. Turn off the heat and allow it to cool down a little (to avoid damaging the molds by getting it too hot), then pour the jelly liquid into the pre-prepared molds. If adding fruit pieces, gently mix them in before pouring them into the molds.

6. Place the molds in the refrigerator freezer for at least 2 hours or until the jelly is completely solidified.

7. Remove the solidified jelly and gently shake the molds to help release it from the molds. Serve with slices of fruit, mint leaves, or other decorations as you like.

There is no direct research evidence that it is toxic or harmful to canines, and in general, it should be relatively safe for dogs. Some dogs may have a food intolerance or allergic reaction to xanthan gum. If a dog develops indigestion, vomiting, diarrhea, or skin irritation after consuming a food containing xanthan gum, stop feeding it immediately and consult a veterinarian.

Thickening and stabilization, moisture retention, emulsification and suspension, improvement of dough properties, control of crystallization, and health properties.

Yes, xanthan gum is gluten-free. Xanthan gum is a polysaccharide produced by the bacterium Xanthomonas campestris through a fermentation process and is not associated with gluten-containing grains such as wheat, barley, or rye.

Yes, xanthan gum is halal. Its production process does not involve any ingredient of animal origin and it is alcohol-free, so it meets halal standards.

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