PURE ORIGINAL INGREDIENTS Konjac Gum (1 lb) Glucomannan Konjac Powder, Cornstarch Substitute, Thickener

Works. I make a gel with mine or sometimes a from jello to help increase my source of fiber and help with feelings of fullness. Good product, a little goes a long way.

I was nervous but it works great for thickening sauces and soups

This stuff is awesome! Thickens just as well as corn starch, but without all the added carbs. And no weird taste or texture. Got a huge thumbs up from my father, who loves his gravy and does not care for exotic foods. I’m still getting used to using it, as it is much, much more powerful a thickener than cornstarch, so a little goes a LONG way, which helps a lot to make up for how expensive it is. If your trying to cut your carbs in your cooking, you gotta get this stuff.

I use this as a binder in my gluten free baking. It’s a descent price and last a long time. I hope the price stays reasonable so I can continue using it.

Product itself is fine; however, arrived partially opened with about half the container emptied into the envelope.Very messy.NOTE: this product can't be returned

I use this product to thicken everything from gravy to fruit jams. I used to use flour or cornstarch to thicken gravy andsoup broth and of course sugar for helping activate with pectin for jams and preserves. However when you are cooking for a like it is imperative that you use ingredients that will not spike blood sugar and make things worse over the long hall as well. Konjac is one remedy that can help solve the problem. It is not an ideal fix, but it does suffice. You don't need as much so take it easy. I will definitely buy again. Only reason not 5 stars is that it is a bit pricey.

It is white/clear, not the dark color that is more common in making Konjac Jelly/Tofu. There are plenty online recipes on how to make it, but it took me a couple of times to figure it out. It solidifies in high temperature but melt in lower. I once put it in the refrigerator and then had to reheat it in water to get back to more solid state.

The konjac gum has a very strong fishy smell once mixed with liquid. This smell dissipates about 70% after baking and becomes more noticeable when you open container with the baked goods. This is not acceptable in my baking products. I’m going to try to mix apple vinegar to neutralize next time in the baking process, as I do with shirataki noodles. I’ll never buy again, really destroys the baked goods.