Of all the common hydrocolloids, Konjac Gum exhibits the highest molecular weight and strongest ability to add viscosity once fully hydrated. Konjac Gum although slow to hydrate fully, does exhibit some of the usage challenges of other cold water soluble thickeners (Xanthan, Cellulose Gum. To avoid this issue, we recommend it be combined with other dry ingredients at time of addition into water. The ability of Konjac Gum to develop high viscosity is not impacted by salt content or pH. At elevated pH, however (pH = 9), Konjac Gum will form gels on its own. Low usage levels of synergistic gels are used for suspension in beverages. Higher usage levels of the synergistic gel functionality (with Xanthan, Carrageenan, Locust Bean Gum) are used to deliver elastic gel textures in many food applications (vegan meat alternatives, dairy product alternatives). The texture of these gels can be altered by adjustments in hydrocolloid ratios, usage levels, salt content and formulation total solids. These formulation parameters and processing conditions can also influence the thermoreversibility of these gels. Konjac Gum is used alone or in combination with Xanthan in gluten-free baked products both for elastic texture and moisture management.