•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:Â
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.
Â
•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.
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•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.
Â
•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.
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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
