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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