Konjac gum is also called konjac glucomannan or konjac flour. Konjac gum is made from the root of the konjac plant, which is grown in China, Korea, Taiwan, and Japan. It is composed of 85-90% Glucomamman and is used in Asia to create a flour and a high viscosity jelly.
Konjac gum; konjac glucomannan
Konjac gum is also called konjac glucomannan or konjac flour. Konjac gum is made from the root of the konjac plant, which is grown in China, Korea, Taiwan, and Japan. It is composed of 85-90% Glucomamman and is used in Asia to create a flour and a high viscosity jelly. It is synergistic with kappa karrageenan and xanthan gum forming thermoreversible, elastic gels. It is recommended at thickening and gelling agent for a wide variety of food including as a vegan substitute for gelatin.
Konjac Gum is a natural gum widely used as thickener in food production. As a strong gelling agent, it has about ten times the viscosity than the cornstarch.Konjac Gum can be used in a wide variety of industries including: food production, beverage, pharmaceutical, cosmetics, agriculture/animal feed, and various other industries.
Features of E425 Konjac Gum
Water Solubility: Konjac gum is water-soluble in water and it can absorb 100-fold as much as water in volume.
Thickener: Konjac gum has the highest molecular weight and strongest viscosity among any dietary fiber known to science, and has extremely high density. The unmodified naturally acetylated konjac glucomannan produce highly viscous solutions.
Stabilizer: Unlike xanthan gum, guar gum or locust bean gum, konjac gum is the non-ionic type and therefore little influenced by the salt in the system. At ambient temperature, konjac gum remains stable without precipitation even if the pH drops to a level below 3.3. When konjac gum is used instead of locust bean gum as the stabilizer and added to ice cream, cheese and other dairy products, it will stabilize their quality by preventing the development of ice crystals.
Gelling Agent: As a gelling agent, Konjac gum is quite unique for its ability to form thermo-reversible and thermo- irreversible gels under different conditions. In food industry, many kinds of products rely on the Gelling property of hydrophilic colloids to form their special shape or structure and to guarantee their timely thaw at a certain temperature. Carrageenan gum, pectin, gelatin and sodium alginate fall into this category.
Film Former: Konjac is a powerful film former - both alone and in combinations with other gums such as carrageenan.
Soluble Dietary Fiber Source: The fresh konjac contains an average of 13% dry matter, 64% of the dry matter is glucomannan: 30% is starch.
Applications and Uses of E425 Konjac Gum
Since konjac gum or flour is soluble in cold water and forms highly viscous solutions, it is widely used as a thickening agent in soups, sauces, and dressings. Konjac flour is also used as a gelling agent to bind water in meat and vegetarian analogs. With the gelling property, konjac flour also functions as a fat replacer in many types of processed foods. In addition, konjac flour is excellent film former for batters and breading.
Which Foods and Beverages May Contain E425 Konjac Gum?
Konjac gum may be found in the following food and beverages: Bakery products, Beverages, Carbonated beverages, Concentrates and ades, Confectionary, Desserts, Dough conditioners, Edible films, Fiber drinks, Formed foods, Frozen foods, Glazes, Gravies, Ice cream, Jellies, Meat, Meat products, Non-dairy creamers, Noodles, Pasta, Pudding, Cream, Yogurt, etc.
Benefits of Konjac Gum
Konjac Glucomannan is a soluble fiber, and as such, has been investigated for the treatment of constipation. Glucomannans may relieve constipation by decreasing fecal transit time. Glucomannans have demonstrated statistically significant improvement in the total cholesterol of obese patients. Glucomannans may be useful as a therapeutic adjunct for type 2 diabetes. It has been shown to improve the lipid and alleviate the fasting blood glucose levels of type 2 diabetics. Konjac gum is also effective in weight loss.
Package: Net 25kg or 20kg kraft bag
Storage: In cool and dry place, room temperature