•Solubility
in Water: Konjac
powder is readily soluble in hot or cold
water,even in ice
water. The solubility is increased by heat and
mechanicalagitation.
•Viscosity:Konjac
solution is highly viscous with a pseudoplastic
behaviour.According to
the product grade and process, the viscosity of a 1%
solutionof konjac can
be from *0,**0 mPa.s up to *0,**0
mPa.s(*0℃,
NDJ*1rotary
viscometer, rotor n°4,
*2r/min).
•Liquid
Absorption: Konjac
has a high water absorption capacity. 1g
ofkonjac could absorb
up to *0g of water and *8g of oil.(Parry,***9)
•Gelling
Capacity: Konjac
is an excellent gelling agent. It can
formthermoreversible
or thermoirreversible gels depending on conditions.
•Synergy
with other Gums:
Konjac and carrageenan form a
stronger theroreversible gel than
carrageenangel at very
low dosage.
Konjac and xanthan gum form
elastic thermoreversible gels at lowconcentration.
Konjac also interact with
other gums, starch and protein.
•Thickener:Konjac
increases the viscosity of the food,
providingcohesiveness
and binding. This improves the texture and the mouthfeel
ofthe
food.
•Gelling
Agent: Konjac
forms thermoreversible gels in acidic and
neutralconditions or
thermostable gels in alkali condition.
•Emulsifier:
Konjac maintains insoluble
substances in uniform emulsion oftwo or more immiscible phases.
•Glazing
agent, Film-Forming agent: Konjac provides a shiny
appearanceand a
protective coating of the surface of the foods.
•Stabilizer:
Konjac maintains a uniform dispersion of different
components.
•Carrier:
Konjac dissolves, dilutes or disperses substances such as
anutrient and
ingredients.
•Humectant,
Moisture-Retention agent: Konjac prevents food form
drying.
•Low
Carb Fiber:Konjac
could replace high calory food additives and fat
infood stuff.
•Water
Dessert Jelly, Pudding: Konjac is an excellent
gellingagent that
provides a wide spectrum of textual properties.
•Dressings,
Sauces, Beverages: Konjac maintains
stableemulsions
and suspensions and improve the
mouthfeel,enhances
the shiny appearance.
•Dairy
Products:
Konjac improves the texture and
controlsingredients suspension in dairy
products and preventssynerisis.
•Meat
Products:
Konjac is used as a thickener, astabilizer, a gelling agent and a
water-retention agent.It provides better cohesiveness,
slice ability andmouthfeel to meat products such
as meat balls,nuggets, sausages, burgers and
ham.
•Bakery:
Konjac prevents the retrogradation of
starchand
enhances the water retention and the
freeze-thaw
stability. The freshness and shelf life of
bakeryproducts
and pastry are extended.
•Konjac
improves the suspension of active
pharmaceuticalingredients in drugs
preparations. It is a good substitute
ofgelatin
in hard and soft gel capsules. As an excipient,
it alsocontrols the delivery of
drugs.
•Konjac
also is used in the preparation of surgical
jellies.
TECHNICAL
SUPPORT AND MANAGEMENT
Our workflow
in line with the GAP* standard. We have
acquiredthe top processing
line/drying-processing lines to
producekonjac fine powder,
konjac micro powder, purified
konjacpowder and konjac gum all
of which passed the
internationalquality system
certification such as:
ISO
****0:***5
HACCP
KOSHER
HALAL
