Konjac glucomannan powder is a highly soluble dietary fiber with the largest molecular weight and the highest viscosity in nature, and is a highly soluble polysaccharide that can effectively regulate the balance of the body and has very high nutritional and health care value.
From its exceptional thickening prowess to its unparalleled stability and synergistic potential, konjac glucomannan stands as a pivotal ingredient offering boundless opportunities for innovation.
What are the functions of konjac glucomannan powder?
Konjac glucomannan powder's remarkable water absorption capacity, reaching up to 100-200 times its weight, enables versatile use across formulations. Its pseudoplastic fluidity, responding to varying shear rates, underscores its adaptability in diverse applications.
Konjac glucomannan has a large molecular weight, strong hydration capacity, and no charge, these characteristics determine its excellent thickening properties.
With an unmatched viscosity range of 5000 to 40000 mPa, a 1% solution of konjac glucomannan ensures superior thickening while preserving product integrity even post-heating—an attribute setting it apart from conventional thickeners.
The stability of konjac glucomannan, minimally affected by pH fluctuations and salts, ensures consistent performance across a wide range of conditions, making it an ideal stabilizing agent for various formulations.
Compared with xanthan gum, guar gum, locust bean gum and other thickeners, konjac glucomannan is non-ionic, so it is very little affected by the salt in the system.
At room temperature, it remains stable even if the pH drops below 3.5.
Konjac glucomannan can be used as a substitute for locust bean gum in dairy products such as ice cream and milk products, which can control the growth of ice crystals and stabilize their quality.
Its unique gelation property, forming an elastic and firm gel at specific concentrations and conditions, offers an avenue for creating an array of food products with distinct textures and structures.
Konjac glucomannan has unique gel properties.
Adding a small amount of alkali to a solution of konjac glucomannan with a concentration of 2%-3%, heating it to 85°C and letting it stand for about two hours, an elastic, solid and irreversible gel can be formed.
By using its thermally irreversible gel properties, a variety of food products can be produced, such as konjac cakes, noodles, bionic food, vegetarian food (plant based meat) and so on.
Konjac glucomannan's exceptional film-forming capacity elevates its usability in encapsulation and protective coatings, enhancing shelf life and preserving product quality.
Konjac glucomannan exhibits excellent film-forming properties, both on its own and in combination with other colloids (e.g., Kappa carrageenan).
Its synergistic potential with various hydrocolloids broadens possibilities in product formulation, ensuring enhanced texture, stability, and performance.
There is an obvious synergistic effect between konjac glucomannan and Kappa carrageenan.
The two can form gels with different brittleness and elasticity after heating and then cooling together.
The gel strength was maximized when the ratio of the two was 4:6 or 4.5:5.5. Konjac glucomannan also has a good synergistic effect with xanthan gum, guar gum, locust bean gum, gellan gum, and other colloids.
Elevate your formulations with the potent capabilities of konjac glucomannan. Explore the limitless possibilities for innovation and product enhancement by incorporating this exceptional ingredient.
As a leading konjac gum supplier, we're here to provide you with premium quality and reliable supply. Elevate your formulations and meet diverse market demands – reach out to us today to explore our range and secure your supply of this exceptional ingredient!
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