The present invention is a process for creating a konjac glucomannan based food product. More specifically, the method for transforming konjac glucomannan solutions into heat-stable gels requires the use of heat and a high pH to deacetylate the konjac glucomannan molecule. A minimum concentration of 1.5-2% konjac glucomannan is necessary to adjust the system to a pH of approximately 9.0. When the solution is heated to 85.degree. C. with a mild alkali condition (pH 9-10) it forms a gel which is unaffected by heat. Thus, the gel remains stable when additional heat is applied and remains unchanged under repeated heating at 100.degree. C. or even at 200.degree. C. Alternatively, the addition of an alkali, like Ca(OH).sub.2 in a konjac glucomannan solution removes its acetyl group forming a stable network structure to form the gel structure. By mixing the konjac glucomannan soluble fiber, with any kind of insoluble fibers and alkalis together, a pure fiber konjac gel food can be made by simply pouring the complex powder into water applying heat. The traditional konjac gel foods texture is hard, chewy and rubbery, the new gel foods in which the insoluble fiber is added improves the texture of the gel foods.