Konjac is commonly used as a gelling agent to produce heat-stable and thermally-reversible gelled foods as follows:

Pastas
Noodles
Prepared meals
Jellies
Jams
Konjac also functions as a thickener and stabilizer in bread, cakes, meat products, ice cream and beverages.

Meat

Konjac is as a binder in meat with the properties of thickening, emulsification, water retention and gelling. Meanwhile, it is often used as a fat substitute, e.g. sausage and ham. It enhances water holding capacity, improves meat texture and reduces the fat content.

Starch products

Konjac improves the gelatinization, rheological and texture properties of starch by crosslinking, agglomeration and other reactions with starch. These properties are closely related to the texture, taste and quality of the food. The blends of starch and konjac have a better thickening effect and stability. Meanwhile, the gel formed by the mixture has lower hardness and elasticity.

Adding konjac to convenient rice improves the mouthfeel, makes it tastes closer to fresh rice.

Health benefits
Konjac glucomannan is a nondigestible carbohydrate that was listed as a dietary fiber by the FDA on Jan 10, 2020 (1). Dietary fiber has health benefits as follows: (2):

Lowering blood glucose/blood pressure/cholesterol levels
Improving laxation
Reducing energy intake
Consumption of glucomannan also helps lose weight. (3)

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