Konjac glucomannan (KGM) is a water-soluble dietary fiber that is similar to pectin in structure and function. KGM is a high molecular polysaccharide, is formed when the residues of glucose and mannose are bound together by -1,4-linkages,the molar ratio of glucose and mannose is 1:1.6. Acetyl groups are located on every 9-19th sugar unit. These acetyl groups contribute to the solubility and gelling properties. If the acetyl groups are removed under mild alkaline conditions, the molecule will produce heat stable gels. The molecular weight of KGM varied from 200,000 to 2,000,000 by konjac species or variety, processing method and even storage time of the raw material.