konjac gum manufacturer, konjac gum for meat products

konjac gum manufacturer, konjac gum for meat products    

Konjac Flour Application in the Food Industry

Konjac flour is soluble in cold water and forms highly viscous solutions. Therefore, Konjac flour is used as a thickening agent in soups, sauces, and dressings. As a gelling agent, Konjac flour is also used to bind water in meat and vegetarian analogs. The gelling property of Konajc flour also allows it to be functional as a fat replacer in many types of processed foods. Additionally, Konjac flour is excellent film former, perfect for batters and breading.

Konjac Characteristics

• Add mouth feel
• Control phase separation 
• Control viscosity
• Create formed foods
• Enhance spreadability
• Extremely viscous solution
• Extend shelf life
• Form reversible or non-thermo-non-reversible gel
• Great water binding capabilities
• Prevent synerisis (watering out)
• Retard crystal growth
• Suspend particulate matter

Food Category Usages

• Bakery products
• Beverages
• Carbonated beverages
• Concentrates and ades
• Confectionary
• Desserts
• Dough conditioners
• Edible films
• Fiber drinks
• Formed foods
• Frozen foods
• Glazes
• Gravies
• Ice cream
• Jellies
• Meat
• Meat products
• Non-dairy creamers
• Noodles
• Pasta
• Pudding
• Cream
• Yogurt

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