Konjac Gum

Glucomannan, also referred to as konjac gum, is a beneficial water-soluble dietary fiber derived from Amorphophallus konjac, a plant root. Its extensive usage in Chinese traditional medicine for centuries is attributed to its numerous health advantages. In the realm of food products, konjac gum acts as a natural thickener and gelling agent, effectively substituting gluten and other additives.

Manufacturers and suppliers provide different specifications for konjac gum. Generally, it is a white or off-white powder that has high viscosity, easily dissolves in water, and has a neutral taste.

In the food industry, konjac gum is a versatile ingredient that finds wide application as a stabilizer, thickener, and emulsifier. It is extensively utilized in various food products such as bakery items, dairy products, meat products, and beverages. Not limited to just the culinary field, konjac gum also finds its utility in industries like pharmaceuticals, cosmetics, and personal care products. Its multifunctional properties make it a sought-after ingredient in ensuring the quality and consistency of a wide range of products.

To ensure the longevity of konjac gum, it is essential to store it in a cool and dry place, away from direct sunlight and heat sources. Keeping it in a securely sealed container is vital to protect it from moisture and potential contamination. By storing it properly, konjac gum can maintain its quality for up to two years.

Konjac, a valuable herbal plant, has been highly prized for many years. It predominantly grows in subtropical regions, namely mountains or hills, having a temperature of around 16 °C and an altitude of 800m or more. Konjac undergoes a series of processing steps, including peeling, slicing, drying, and crushing, to obtain a fine powder form. The konjac powder is then refined using ethanol to extract its main components- glucan and glycogen, which make up konjac gum.

Features:The "one-step method" for konjac products has been realized through the purification and modification process of konjac flour's solubility. This has resulted in a product that is perfect for use in making meat enema, hot pot ingredients and other similar products. With its enhanced quality, this process has not only simplified the production process but has also given the product strong structures, moderate roughness, good elasticity, as well as an alkaline-free and irreversible characteristic.

Function: There are various properties that are essential for the consistency of a substance, such as thickening, stability, suspension, gel, film formation, and bonding. These properties play a vital role in many industries, including food and beverage, pharmaceuticals, cosmetics, and construction. Thickening agents are used to increase the viscosity or thickness of a solution. Stability agents help to prevent the separation of ingredients, while suspension agents keep solid particles dispersed in liquid. Gel-forming agents create a gel-like texture, while film-forming agents produce a thin layer on the surface of a substance. Proper bonding ensures the ingredients form a cohesive structure. Together, these properties result in a consistent and reliable product with the desired texture and appearance.

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