As a gelling agent, konjac exhibits the unique ability to form thermo-reversible and thermo-irreversible gels under different conditions:

• Reversible gum - konjac mixed with xanthan gum.

• Non-reversible gum - when heated at a pH of 9-10.

With the addition of a mild alkali such as calcium hydroxide, Konjac will set to a strong, elastic and thermo-irreversible gel. This gel will remain stable even when heated to 212° F (100° C) and above. Due to the thermo-irreversible property of the konjac gum, it has become popular to make a great variety of foods such as konjac cake, konjac noodles, and foods for vegetarians. 

Konjac powder improves binding but makes the removal of the casing skin harder. Konjac powder mixes with cold water extremely well and gelatinizes easily. It provides a slippery, fatty sensation, which results in a better mouthfeel. Additionally, it facilitates mixing and stuffing. The texture it creates is not as firm as the one made with carrageenan. That is why it is often combined with carrageenan.