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Thickener Konjac has the highest molecular weight, highest density and strongest viscosity of any dietary fiber known to science. The unmodified natural acetylated Konjac glucomannan ‘s can produce extreme viscous solutions. Typically a 1% solution of konajc powder in water can produce 20,000cps to 40,000cps when measured at 30c. This viscosity is the highest of any other natural thickening agent in the market place today.
Konjac interacts synergistically with Carrageenan, Xanthan Gum, Locust Bean Gum and starch. For example, the addition of 0.02 to 0.03% crude Konjac to 1% xanthan gum will raise the viscosity by 2 to 3 times when heated. Konjac – Xanthan Gum gels are cohesive and extremely elastic in nature. Maximum gel strength is seen at a ratio of Konjac and Xanthan Gum between 1:2,5 to 1:4. The Konjac—Carrageenan interaction is similar to that of Locust Bean Gum—Carrageenan, but is slightly stronger in nature.
Konjac will interact with most starches to produce a remarkable increase in viscosity allowing for an optimization of starch-rich formulations, whether the purpose is a reduction of calories or improvement of texture. Konjac Flour Application in the Food Industry Konjac flour is soluble in cold water and forms highly viscous solutions. Therefore, Konjac flour is used as a thickening agent in soups, sauces, and dressings. As a gelling agent, Konjac flour is also used to bind water in meat and vegetarian analogs. The gelling property of Konajc flour also allows it to be functional as a fat replacer in many types of processed foods. Additionally, Konjac flour is excellent film former, perfect for batters and breading.
Konjac Characteristics Add mouth feel Control phase separation Control viscosity Create formed foods Enhance spreadability Extremely viscous solution Extend shelf life Form reversible or non-thermo-non-reversible gel Great water binding capabilities Prevent synerisis (watering out) Retard crystal growth Suspend particulate matter