Konjac glucomannan (KGM) is a water-soluble polysaccharide with extraordinary ability to absorb water and increase viscosity and therefore a potential strategy to increase satiety and control food intake. However, it is difficult to incorporate KGM in aqueous foods without increasing viscosity significantly. In the present work, the objective was encapsulate KGM powder as the core of oil droplets in solid/oil/water emulsions to prevent the hydration of KGM and viscosity increase. Blending soy lecithin with soy oil enabled better mixing of KGM powder and oil and enabled the encapsulation of KGM...
