Thermostability analyses of glucomannan gels. Concentration influence

► The effect of thermal treatment on glucomannan gels at 3 and 5% (v/v) was analysed. ► These glucomannan gels, deacetylated with 0.6 N KOH and 1 N NaOH, were heat treated. ► The heat treatment (up to 90 °C) produced a reinforcement of the gel structures. ► These reinforced physical networks made gels to behave as thermo-irreversible gels. ► 3% gels deacetylated with KOH showed the highest connectivity and time-stability.