Project Description
Product Description
Konjac gum (glucomannan, sometimes called cognac gum) is a polysaccharide of plant origin. It consists of 85-90% glucomannan. It is widely used in Asia for the production of flour and high-viscosity jelly. In appearance, it is a fine powder of white or light cream color. It is well soluble in water. According to the European classification of food ingredients, konjac or cognac gum has an index of E425. Glucomannan is obtained from the konjac bush, which is cultivated in the mountainous regions of Southeast Asia. The most valuable part of the plant is the root, which is used in the production of glucomannan.
Benefits
- Improves the texture quality of the final product: brittleness, taste;
- Reduces syneresis;
- Increases the output of finished products;
- Stabilizes fat-protein emulsions in meat.
- Gives the jelly softness and elasticity
- The gel is more stable at high temperatures
- Reacts with Kappa RC, strengthen the gel with effort, reduce the dose of gum
Application
Konjac gum has a high degree of thickening and is synergistic with kappa carrageenan and xanthan gum. Forms heat-reversible, elastic gels.
The viscosity range of 1% brandy gum solution is 28000-36000 sP. The salt concentration in the solution does not affect the viscosity. At high PH values, the konjac mannan solution turns into a gel. The ability to gel is observed at concentrations from 0.6%.
Pure konjac gels have a chewy texture. Gels formed from synergistic mixtures with carrageenan or xanthan have an elastic structure and have a higher strength.
Packing & Shipping
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