1. Properties: Konjac flour is a kind of starch extracted from the tubers of konjac plants, while cassava flour is refined from the roots of cassava or cassava plants (cassava).
2. Ingredients: Konjac powder is rich in gel, mainly composed of glucomannan, which is a linear polysaccharide with high water absorption, high expansibility and low calorific value. On the other hand, cassava flour is mainly composed of starch. The granules of this starch are smaller than konjac starch, so the transparency and viscosity of cassava flour are higher.
3. Use: Konjac powder can be used as the gel of jelly, pudding and other foods, and can also be used to make masks, hair gels and other products. Cassava powder is mainly used to make crystal glass, chalk and other products, and can also be used as a thickener for puddings and desserts.
4. Taste: Konjac powder can form a transparent gel after heating due to its composition characteristics, and its taste is elastic. Cassava powder can also form a transparent gel after heating, but its taste may be more elastic than konjac powder.
Generally speaking, although konjac flour and cassava flour are both starch substances, there are still significant differences between them in many aspects. The choice of starch to use depends on the specific needs and the desired taste.