A fast hydratable konjac flour has a glucomannan content of at least 70 weight percent, based on the total weight of the konjac flour, a median particle Equivalent Projected Circle Diameter, EQPC 50,3, of at least 110 micrometers, and a surface ratio S/Stot of not more than 0.08, wherein S is the surface of the konjac flour particles having a particle length LEFI of less than 40 micrometers and Stot is the total surface of the konjac flour particles.
