•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
