Abstract:
Konjac has a long history as a food raw material. In recent years, with the improvement of food processing technology, people have continued to study and understand the special properties and functions of konjac, so the use of konjac in food is becoming more and more widespread. Konjac gum is also often used as a food additive, thickening agent, emulsifier, quality improver, suspending agent and other applications in the food industry. In addition to the food industry, konjac gum applications also include the health care market, agricultural market, chemical market, etc.
Konjac gum is a product obtained through deep processing of konjac powder, compared with konjac powder, its purity, fineness, particle size are higher, the dissolution rate and the formation of gel reaction rate is faster, the physical and chemical properties are more superior, thus widely used in the food market, health care market, agricultural market, chemical market, etc.
Konjac has a long history as a food raw material, but the variety of konjac products in China is not a lot. In recent years, with the improvement of food processing technology, people have continued to study and understand the special properties and functions of konjac, so the use of konjac in food is becoming more and more widespread.
Konjac gum is also often used as a food additive, thickening agent, emulsifier, quality improver, suspending agent and other applications in the food industry. Konjac gum has swelling, viscosity, gelation and other characteristics. The addition of konjac gum in food not only has certain health functions, but also to improve the taste of food and extend its shelf life.
Konjac gum is a natural dietary fiber with the largest molecular weight and highest viscosity, with a very high concentration, can be used for both medicine and food.
As a high-quality dietary fiber, konjac gum has a low calorie, low fat, low protein and strong water absorption, expansion coefficient and other characteristics, but also has a lowering of blood lipids, lowering blood sugar, detoxification, swelling, antibacterial, anti-inflammatory, phlegm and other effects on obesity, constipation, high blood lipids and diabetes have certain curative effects.
The expansion coefficient of konjac gum reaches 80 times -1000 times, is digested and absorbed by the body slowly, it is easy to give people a feeling of fullness, and more surprisingly, it does not have too many calories, which can effectively help obese people and diabetics control their diet.
Konjac gum is the ideal low-heat, low-fat health food.
Konjac gum can be made into a preservative, that is, coated with its solution on the surface of food, and then treated with alkaline alcohol to obtain a water-insoluble and edible coating to keep food fresh.
Because konjac gum has a strong affinity for water and other nutrients, water absorption and swelling rate is far above other binders, so it can be used as a feed additive for crabs, turtles and other aquatic animals.
The feed made with konjac gum has good stability in water, the rate of dissipation of granules in water and crude protein loss rate are very small, and the gel performance of konjac gum so that the feed in water can still maintain a certain degree of hardness, elasticity.
The country's annual waste of plastic has nearly 1 million tons, these plastic products are not easy to degrade, causing serious pollution to the environment.
Konjac gum film-forming properties can produce degradable film, with konjac production of fully degradable film will be our environmental protection cause to overcome white pollution to solve a major problem, but also for the development of konjac industry has brought a new broad world.
In addition, konjac gum can also be used to make seed coating agent, which can prevent disease attack on the seeds, effectively promoting production.
Can also be developed fertilizer slow release agent, soil moisture retention agent, etc., all have great market potential.
At present, the price of gellan gum is expensive in China, therefore, the primary task is to improve the production output of gellan gum, expand the production scale and reduce the production cost, and the price of gellan gum is expected to be reduced in the future.
Kappa carrageenan and konjac gum are both commonly used as gelling agents in the food industry, their synergistic effects can significantly improve their own defects.
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