Description
~Konjac gum, also termed as or Konjac glucomannan, is a kind of
dietary fiber which is based on konjac flour being obtained from
the tuber of Amorphophallus konjac by means of drying and milling.
Through further extraction and drying steps konjac flour can be
processed until konjac glucomannan is obtained.
Properties:
- Average molecular weight of **0,**0 up to 2,**0,**0
- Can easily be dispersed in hot or cold water
- Forms a highly viscous solution with pH values between 5.0 and
7.0
- Swells slowly in water until a gel owning a high resistance to
crushing and a high tensile strength is formed
- Owns synergetic effects together with carrageenan, guar gum
and xanthan gum
- Odorless and tasteless
Fields of application:
- As dietry fiber
- For jelling, water adsorption and plasticity improvement in
bakery and pastry products, in jellies and meat products
- For water absorption, thickening, emulsifying and
stabilizing in could beverages, ice cream, dairy products, catsups
and in flavoring powder
- For the viscosity enhancement, the improvement of the water
absorption and as dietary fiber in wheat foods, pastries and
instant frozen food.
