Acid Stable Konjac Gum is produced by refining konjac glucomannan and applying chemical or physical modification to prevent acid hydrolysis. It retains the high water-binding capacity and viscosity of native konjac gum even at pH < 4.0.
This makes it suitable for acidic beverages, fruit jellies, yogurt drinks and sauces where conventional konjac would lose function. Non-GMO and vegan.