{"id":3244,"date":"2026-02-10T01:55:11","date_gmt":"2026-02-10T01:55:11","guid":{"rendered":"https:\/\/scmlkj.com\/?p=3244"},"modified":"2026-02-10T02:03:20","modified_gmt":"2026-02-10T02:03:20","slug":"konjac-glucomannan-food-applications","status":"publish","type":"post","link":"https:\/\/scmlkj.com\/th\/konjac-glucomannan-food-applications\/","title":{"rendered":"\u0e04\u0e39\u0e48\u0e21\u0e37\u0e2d\u0e09\u0e1a\u0e31\u0e1a\u0e2a\u0e21\u0e1a\u0e39\u0e23\u0e13\u0e4c\u0e40\u0e01\u0e35\u0e48\u0e22\u0e27\u0e01\u0e31\u0e1a\u0e1a\u0e38\u0e01\u0e01\u0e25\u0e39\u0e42\u0e04\u0e41\u0e21\u0e19\u0e41\u0e19\u0e19\u0e43\u0e19\u0e01\u0e23\u0e30\u0e1a\u0e27\u0e19\u0e01\u0e32\u0e23\u0e1c\u0e25\u0e34\u0e15\u0e2d\u0e32\u0e2b\u0e32\u0e23"},"content":{"rendered":"<blockquote>\n<p><strong>Industry Reality:<\/strong> <strong><a href=\"https:\/\/scmlkj.com\/th\/%e0%b8%ab%e0%b8%a1%e0%b8%a7%e0%b8%94%e0%b8%ab%e0%b8%a1%e0%b8%b9%e0%b9%88%e0%b8%aa%e0%b8%b4%e0%b8%99%e0%b8%84%e0%b9%89%e0%b8%b2\/%e0%b9%81%e0%b8%9b%e0%b9%89%e0%b8%87%e0%b8%9a%e0%b8%b8%e0%b8%81\/\" title=\"Konjac glucomannan\">Konjac glucomannan<\/a><\/strong> is widely used in modern food formulations for its exceptional water-binding, gelling, and texturizing properties. From low-fat meat products to clean-label beverages, konjac has become a strategic ingredient rather than just a functional additive. However, successful application depends not only on <strong>how much<\/strong> is added, but <strong>how, where, and why<\/strong> it is used.<\/p>\n<\/blockquote>\n<h2>Why Konjac Glucomannan Is Different from Other Hydrocolloids<\/h2>\n<p>Unlike starches or conventional gums, konjac glucomannan has an ultra-high molecular weight and a unique mannose\u2013glucose backbone, delivering unmatched functional properties:<\/p>\n<h3>Key Advantages:<\/h3>\n<ul>\n<li><strong>Extreme Water Absorption<\/strong> &#8211; Up to <strong>80\u00d7 its weight<\/strong> in water binding capacity<\/li>\n<li><strong>Superior Gel Network<\/strong> &#8211; Strong gel formation, especially with alkali or calcium  <\/li>\n<li><strong>Heat Stability<\/strong> &#8211; Non-melting gel structure under high temperatures<\/li>\n<li><strong>Dietary Fiber Benefits<\/strong> &#8211; Clean label positioning as dietary fiber, not just texture modifier<\/li>\n<\/ul>\n<h3>Konjac vs. Common Hydrocolloids Comparison<\/h3>\n<table>\n<thead>\n<tr>\n<th>\u0e2a\u0e48\u0e27\u0e19\u0e1c\u0e2a\u0e21<\/th>\n<th>Primary Function<\/th>\n<th>Key Advantages<\/th>\n<th>Main Limitations<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Modified Starch<\/strong><\/td>\n<td>Thickening &amp; binding<\/td>\n<td>Cost-effective, familiar<\/td>\n<td>Poor freeze\u2013thaw stability<\/td>\n<\/tr>\n<tr>\n<td><strong>Xanthan Gum<\/strong><\/td>\n<td>Viscosity control<\/td>\n<td>Shear-thinning properties<\/td>\n<td>Slimy mouthfeel at higher dosage<\/td>\n<\/tr>\n<tr>\n<td><strong>Carrageenan<\/strong><\/td>\n<td>Gel formation &amp; binding<\/td>\n<td>Strong gel strength<\/td>\n<td>Regulatory concerns, clean-label issues<\/td>\n<\/tr>\n<tr>\n<td><strong>\u0e1a\u0e38\u0e01\u0e01\u0e25\u0e39\u0e42\u0e04\u0e41\u0e21\u0e19\u0e41\u0e19\u0e19<\/strong><\/td>\n<td>Water binding + structure<\/td>\n<td>Extreme water absorption, heat stability, clean label<\/td>\n<td>Requires precise hydration control<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<blockquote>\n<p><strong>Key Takeaway:<\/strong> Konjac is best used as a <strong>structural ingredient<\/strong>, not a simple thickener. Its unique molecular structure creates three-dimensional networks that provide both texture and functional benefits.<\/p>\n<\/blockquote>\n<h2>Food Applications by Category<\/h2>\n<h3><a href=\"https:\/\/scmlkj.com\/th\/%e0%b8%ab%e0%b8%a1%e0%b8%a7%e0%b8%94%e0%b8%ab%e0%b8%a1%e0%b8%b9%e0%b9%88%e0%b8%aa%e0%b8%b4%e0%b8%99%e0%b8%84%e0%b9%89%e0%b8%b2\/%e0%b9%80%e0%b8%aa%e0%b9%89%e0%b8%99%e0%b8%9a%e0%b8%b8%e0%b8%81%e0%b9%80%e0%b8%9b%e0%b8%b5%e0%b8%a2%e0%b8%81\/\" title=\"Noodles\">Noodles<\/a>, <a href=\"https:\/\/scmlkj.com\/th\/%e0%b8%ab%e0%b8%a1%e0%b8%a7%e0%b8%94%e0%b8%ab%e0%b8%a1%e0%b8%b9%e0%b9%88%e0%b8%aa%e0%b8%b4%e0%b8%99%e0%b8%84%e0%b9%89%e0%b8%b2\/organic-konjac-pasta\/\" title=\"Pasta\">Pasta<\/a> &amp; Grain-Based Products<\/h3>\n<p>Konjac glucomannan significantly improves texture, elasticity, and cooking stability in wheat, rice, and gluten-free systems.<\/p>\n<h4>Key Functional Benefits:<\/h4>\n<ul>\n<li><strong>Enhanced tensile strength<\/strong> and elasticity<\/li>\n<li><strong>Reduced breakage<\/strong> during cooking and handling<\/li>\n<li><strong>Improved surface smoothness<\/strong> and appearance<\/li>\n<li><strong>Delayed starch retrogradation<\/strong> (slower staling)<\/li>\n<li><strong>Better bite texture<\/strong> and mouthfeel<\/li>\n<\/ul>\n<h4>Recommended Dosage (dry weight basis):<\/h4>\n<ul>\n<li><strong>Wheat flour systems:<\/strong> 0.1%\u20130.3%<\/li>\n<li><strong>Rice \/ legume flours:<\/strong> 0.2%\u20130.5%<\/li>\n<li><strong>Root starches<\/strong> (potato, sweet potato): 0.5%\u20131.0%<\/li>\n<\/ul>\n<blockquote>\n<p><strong>Common Formulation Mistake:<\/strong> Overdosing konjac can inhibit protein hydration, resulting in uneven pores and dense texture. Always start with lower dosages and optimize upward.<\/p>\n<\/blockquote>\n<h3>Bakery Products (Bread, Cakes, Pastries)<\/h3>\n<p>In baked goods, konjac functions primarily as a <strong>moisture retention<\/strong> \u0e41\u0e25\u0e30 <strong>anti-aging agent<\/strong>.<\/p>\n<h4>Functional Effects:<\/h4>\n<ul>\n<li><strong>Increased loaf volume<\/strong> and improved porosity<\/li>\n<li><strong>Softer crumb structure<\/strong> with enhanced mouthfeel<\/li>\n<li><strong>Reduced moisture loss<\/strong> during storage<\/li>\n<li><strong>\u0e2d\u0e32\u0e22\u0e38\u0e01\u0e32\u0e23\u0e40\u0e01\u0e47\u0e1a\u0e23\u0e31\u0e01\u0e29\u0e32\u0e17\u0e35\u0e48\u0e22\u0e32\u0e27\u0e19\u0e32\u0e19\u0e02\u0e36\u0e49\u0e19<\/strong> without chemical preservatives<\/li>\n<li><strong>Better slice integrity<\/strong> and reduced crumbling<\/li>\n<\/ul>\n<h4>Best Practices for Bakery Applications:<\/h4>\n<ul>\n<li><strong>Typical dosage:<\/strong> 0.05%\u20130.15% (flour basis)<\/li>\n<li><strong>Hydrate separately<\/strong> before dough incorporation<\/li>\n<li><strong>Avoid high-shear mixing<\/strong> after konjac hydration<\/li>\n<li><strong>Add during flour mixing stage<\/strong> for optimal distribution<\/li>\n<\/ul>\n<blockquote>\n<p><strong>When NOT to Use Konjac:<\/strong> High-protein or low-hydration dough systems where excessive water binding can reduce gas expansion and negatively impact volume.<\/p>\n<\/blockquote>\n<h3>Meat Products &amp; Fat Replacement Systems<\/h3>\n<p>Konjac glucomannan is extensively used in low-fat and reduced-calorie meat products as a <strong>fat replacer and texture enhancer<\/strong>.<\/p>\n<h4>Primary Functional Roles:<\/h4>\n<ul>\n<li><strong>Enhanced water-holding capacity<\/strong> (WHC)<\/li>\n<li><strong>Improved slicing properties<\/strong> and elasticity<\/li>\n<li><strong>Fat mouthfeel simulation<\/strong> in reduced-fat products<\/li>\n<li><strong>Reduced cooking loss<\/strong> and shrinkage<\/li>\n<li><strong>Better protein binding<\/strong> in restructured products<\/li>\n<\/ul>\n<h4>Typical Applications:<\/h4>\n<table>\n<thead>\n<tr>\n<th>\u0e1b\u0e23\u0e30\u0e40\u0e20\u0e17\u0e2a\u0e34\u0e19\u0e04\u0e49\u0e32<\/th>\n<th>Benefits<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Sausages &amp; Frankfurters<\/strong><\/td>\n<td>Improved texture and reduced fat content<\/td>\n<\/tr>\n<tr>\n<td><strong>Ham &amp; Deli Meats<\/strong><\/td>\n<td>Better slicing and moisture retention<\/td>\n<\/tr>\n<tr>\n<td><strong>Restructured Products<\/strong><\/td>\n<td>Enhanced binding and texture<\/td>\n<\/tr>\n<tr>\n<td><strong>Fish Balls &amp; Seafood<\/strong><\/td>\n<td>Improved elasticity and gel strength<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h4>Effective Usage Guidelines:<\/h4>\n<ul>\n<li><strong>Fat replacement:<\/strong> Up to 20% while maintaining acceptable texture<\/li>\n<li><strong>Water binding:<\/strong> 0.2%\u20130.8% based on product type<\/li>\n<li><strong>Combination strategy:<\/strong> Often blended with carrageenan or starch for optimal structure<\/li>\n<\/ul>\n<blockquote>\n<p><strong>Formulation Insight:<\/strong> Konjac works best when hydrated <em>before<\/em> protein extraction, allowing a stable water\u2013protein\u2013gel matrix to form during processing.<\/p>\n<\/blockquote>\n<h3>Beverages &amp; Dairy-Based Drinks<\/h3>\n<p>In beverage systems, konjac glucomannan functions as a <strong>suspension stabilizer<\/strong> \u0e41\u0e25\u0e30 <strong>mouthfeel enhancer<\/strong>.<\/p>\n<h4>Key Applications:<\/h4>\n<ul>\n<li><strong>Protein drinks<\/strong> and sports nutrition beverages<\/li>\n<li><strong>Fruit milk<\/strong> and flavored dairy drinks<\/li>\n<li><strong>Yogurt beverages<\/strong> and fermented drinks<\/li>\n<li><strong>Pulp-containing juices<\/strong> and smoothies<\/li>\n<li><strong>Bubble tea<\/strong> and konjac pearl drinks<\/li>\n<\/ul>\n<h4>Dosage Guidelines by Application:<\/h4>\n<ul>\n<li><strong>Protein beverages:<\/strong> 0.15%\u20130.35%<\/li>\n<li><strong>Acidic dairy drinks:<\/strong> 0.25%\u20130.4%<\/li>\n<li><strong>Pulp suspension systems:<\/strong> 0.2%\u20130.3% (typically combined with other stabilizers)<\/li>\n<\/ul>\n<blockquote>\n<p><strong>Key Advantage:<\/strong> Konjac forms a three-dimensional gel network that prevents sedimentation without creating excessive viscosity, maintaining a clean, refreshing mouthfeel.<\/p>\n<p><strong>Critical Control Point:<\/strong> Improper dispersion or pH shock during sterilization can cause aggregation or phase separation. Always control hydration sequence and thermal processing parameters.<\/p>\n<\/blockquote>\n<h2>Hydration Best Practices<\/h2>\n<p>Most formulation failures stem not from overdosage, but from <strong>incorrect hydration sequence and technique<\/strong>.<\/p>\n<h3>Hydration Best Practices<\/h3>\n<ol>\n<li><strong>Pre-dispersion:<\/strong> Mix konjac in cold water (1:50\u20131:80 ratio)<\/li>\n<li><strong>High-shear mixing:<\/strong> Apply strong initial mixing to prevent clumping<\/li>\n<li><strong>Complete hydration:<\/strong> Allow 15-30 minutes for full hydration before adding other ingredients<\/li>\n<li><strong>pH control:<\/strong> Monitor and control pH throughout the process<\/li>\n<li><strong>Calcium management:<\/strong> Control calcium exposure carefully to prevent premature gelation<\/li>\n<li><strong>Never add dry:<\/strong> Never add dry konjac directly into finished systems<\/li>\n<\/ol>\n<blockquote>\n<p><strong>Critical Success Factor:<\/strong> The hydration sequence is more important than the dosage amount. Proper hydration techniques can make 0.1% konjac more effective than 0.5% improperly hydrated konjac.<\/p>\n<\/blockquote>\n<h2>Common Problems &amp; Solutions<\/h2>\n<h3>Troubleshooting Guide<\/h3>\n<table>\n<thead>\n<tr>\n<th>Problem<\/th>\n<th>Root Cause<\/th>\n<th>\u0e42\u0e0b\u0e25\u0e39\u0e0a\u0e31\u0e19<\/th>\n<th>Prevention<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Gel lumps in final product<\/strong><\/td>\n<td>Poor initial dispersion<\/td>\n<td>Re-blend with high shear; strain if necessary<\/td>\n<td>Pre-hydration with adequate shear<\/td>\n<\/tr>\n<tr>\n<td><strong>Slimy, unpleasant texture<\/strong><\/td>\n<td>Overdosage or wrong grade selection<\/td>\n<td>Reduce dosage; blend with complementary hydrocolloids<\/td>\n<td>Start with lower dosage; select appropriate viscosity grade<\/td>\n<\/tr>\n<tr>\n<td><strong>Beverage phase separation<\/strong><\/td>\n<td>pH shock during processing<\/td>\n<td>Adjust acid addition timing; use buffering systems<\/td>\n<td>Control pH transition; gradual acidification<\/td>\n<\/tr>\n<tr>\n<td><strong>Overly firm, jelly-like texture<\/strong><\/td>\n<td>Excess alkali or calcium interaction<\/td>\n<td>Reduce alkaline conditions; control calcium levels<\/td>\n<td>Monitor water quality; control processing pH<\/td>\n<\/tr>\n<tr>\n<td><strong>Inconsistent batch quality<\/strong><\/td>\n<td>Variable hydration time\/conditions<\/td>\n<td>Standardize mixing protocols; control temperature<\/td>\n<td>Establish SOPs for hydration process<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<blockquote>\n<p><strong>\u0e2b\u0e21\u0e32\u0e22\u0e40\u0e2b\u0e15\u0e38\u0e2a\u0e33\u0e04\u0e31\u0e0d:<\/strong> These issues are <strong>formulation-related, not ingredient defects<\/strong>. Proper technique and process control resolve most problems.<\/p>\n<\/blockquote>\n<h2>Regulatory &amp; Labeling Considerations<\/h2>\n<h3>Regional Compliance:<\/h3>\n<table>\n<thead>\n<tr>\n<th>Region<\/th>\n<th>Status<\/th>\n<th>Key Requirements<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>European Union<\/strong><\/td>\n<td><strong>E425 approval<\/strong><\/td>\n<td>Category-specific usage limits<\/td>\n<\/tr>\n<tr>\n<td><strong>\u0e2a\u0e2b\u0e23\u0e31\u0e10\u0e2d\u0e40\u0e21\u0e23\u0e34\u0e01\u0e32<\/strong><\/td>\n<td><strong>GRAS status<\/strong><\/td>\n<td>Recognized as dietary fiber; accurate labeling<\/td>\n<\/tr>\n<tr>\n<td><strong>Asia-Pacific<\/strong><\/td>\n<td><strong>Long-standing acceptance<\/strong><\/td>\n<td>Traditional and modern food applications<\/td>\n<\/tr>\n<tr>\n<td><strong>General Compliance<\/strong><\/td>\n<td><strong>Variable by market<\/strong><\/td>\n<td>Verify dosage limits by product category and export markets<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h2>Grade Selection Guide<\/h2>\n<p>Not all konjac glucomannan is created equal. Selection should be based on specific application requirements.<\/p>\n<h3>Grade Selection Factors<\/h3>\n<table>\n<thead>\n<tr>\n<th>Selection Factor<\/th>\n<th>Food Application Impact<\/th>\n<th>Key Considerations<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Viscosity Level<\/strong><\/td>\n<td>Determines gel strength and mouthfeel<\/td>\n<td>High viscosity for strong gels; medium for general use<\/td>\n<\/tr>\n<tr>\n<td><strong>Particle Size<\/strong><\/td>\n<td>Affects dispersion speed and smoothness<\/td>\n<td>Fine grades for beverages; coarser for noodles<\/td>\n<\/tr>\n<tr>\n<td><strong>\u0e42\u0e1b\u0e23\u0e44\u0e1f\u0e25\u0e4c\u0e01\u0e25\u0e34\u0e48\u0e19<\/strong><\/td>\n<td>Critical for flavor-sensitive applications<\/td>\n<td>Purified grades for neutral taste requirements<\/td>\n<\/tr>\n<tr>\n<td><strong>Hydration Speed<\/strong><\/td>\n<td>Affects processing time and efficiency<\/td>\n<td>Fast-hydrating for continuous processing<\/td>\n<\/tr>\n<tr>\n<td><strong>pH Stability<\/strong><\/td>\n<td>Determines suitability for acidic foods<\/td>\n<td>Acid-stable grades for beverages and dairy<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<blockquote>\n<p><strong> Professional Insight:<\/strong> Different applications require different grades or specially formulated compound systems. A one-size-fits-all approach rarely delivers optimal results.<\/p>\n<h2>From Ingredient to Complete Solution<\/h2>\n<p>Konjac glucomannan is not a one-size-fits-all additive. Its success depends on <strong>formulation design<\/strong>, <strong>processing expertise<\/strong>, \u0e41\u0e25\u0e30 <strong>application-specific selection<\/strong>.<\/p>\n<h3>How Eastern Morning Supports Food Manufacturers<\/h3>\n<ul>\n<li><strong>Application-specific konjac grades<\/strong> tailored to your product requirements<\/li>\n<li><strong>Custom compound systems<\/strong> for complex formulations<\/li>\n<li><strong><a href=\"https:\/\/scmlkj.com\/th\/%e0%b8%84%e0%b8%b9%e0%b9%88%e0%b8%a1%e0%b8%b7%e0%b8%ad%e0%b8%89%e0%b8%a5%e0%b8%b2%e0%b8%81%e0%b8%aa%e0%b9%88%e0%b8%a7%e0%b8%99%e0%b8%95%e0%b8%b1%e0%b8%a7-oem\/\" title=\"OEM &amp; private-label solutions\">OEM &amp; private-label solutions<\/a><\/strong> for branded products<\/li>\n<li><strong>Technical formulation guidance<\/strong> for scaling and export markets<\/li>\n<li><strong><a href=\"https:\/\/scmlkj.com\/th\/%e0%b8%81%e0%b8%b2%e0%b8%a3%e0%b8%84%e0%b8%a7%e0%b8%9a%e0%b8%84%e0%b8%b8%e0%b8%a1%e0%b8%84%e0%b8%b8%e0%b8%93%e0%b8%a0%e0%b8%b2%e0%b8%9e\/\" title=\"Quality assurance\">Quality assurance<\/a><\/strong> and regulatory support<\/li>\n<li><strong>\u0e04\u0e27\u0e32\u0e21\u0e19\u0e48\u0e32\u0e40\u0e0a\u0e37\u0e48\u0e2d\u0e16\u0e37\u0e2d\u0e02\u0e2d\u0e07\u0e2b\u0e48\u0e27\u0e07\u0e42\u0e0b\u0e48\u0e2d\u0e38\u0e1b\u0e17\u0e32\u0e19<\/strong> for consistent production<\/li>\n<\/ul>\n<\/blockquote>\n<h3>Ready to Optimize Your Food Formulations?<\/h3>\n<p><strong><a href=\"https:\/\/scmlkj.com\/th\/%e0%b8%95%e0%b8%b4%e0%b8%94%e0%b8%95%e0%b9%88%e0%b8%ad\/\" title=\"\u0e15\u0e34\u0e14\u0e15\u0e48\u0e2d\">\u0e15\u0e34\u0e14\u0e15\u0e48\u0e2d<\/a> our technical team for personalized konjac glucomannan solutions that match your specific application requirements.<\/strong><\/p>","protected":false},"excerpt":{"rendered":"<p>Industry Reality: Konjac glucomannan is widely used in modern food formulations for its exceptional water-binding, gelling, and texturizing properties. From low-fat meat products to clean-label beverages, konjac has become a strategic ingredient rather than just a functional additive. However, successful application depends not only on how much is added, but how, where, and why it [&hellip;]<\/p>","protected":false},"author":1,"featured_media":3245,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38],"tags":[],"class_list":["post-3244","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-buyer-resources"],"views":0,"_links":{"self":[{"href":"https:\/\/scmlkj.com\/th\/wp-json\/wp\/v2\/posts\/3244","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/scmlkj.com\/th\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/scmlkj.com\/th\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/scmlkj.com\/th\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/scmlkj.com\/th\/wp-json\/wp\/v2\/comments?post=3244"}],"version-history":[{"count":1,"href":"https:\/\/scmlkj.com\/th\/wp-json\/wp\/v2\/posts\/3244\/revisions"}],"predecessor-version":[{"id":3246,"href":"https:\/\/scmlkj.com\/th\/wp-json\/wp\/v2\/posts\/3244\/revisions\/3246"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/scmlkj.com\/th\/wp-json\/wp\/v2\/media\/3245"}],"wp:attachment":[{"href":"https:\/\/scmlkj.com\/th\/wp-json\/wp\/v2\/media?parent=3244"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/scmlkj.com\/th\/wp-json\/wp\/v2\/categories?post=3244"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/scmlkj.com\/th\/wp-json\/wp\/v2\/tags?post=3244"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}