| ≥1 piece |
Konjac vegetarian food is based on the ordinary konjac gel, using various molds and means, through the different process of forming process, processed a variety of bionic forms of konjac food. For example, konjac noodles, konjac vegetarian duck intestines, vegetarian tripe slices, kidney,meatball etc. At present, konjac ordinary food and bionic food account for more than 60% of konjac food market sales.
Application:
Konjac vegetarian seafood
Konjac vegetarian meat products
Konjac vegetarian pulp food.
Properties:
- Average molecular weight of 200,000 up to 2,000,000
- Can easily be dispersed in hot or cold water
- Forms a highly viscous solution with pH values between 5.0 and 7.0
- Swells slowly in water until a gel owning a high resistance to crushing and a high tensile strength is formed
- Owns synergetic effects together with carrageenan, guar gum and xanthan gum
- Odorless and tasteless
Fields of application:
- As dietry fiber
- For jelling, water adsorption and plasticity improvement in bakery and pastry products, in jellies and meat products
- For water absorption, thickening, emulsifying and stabilizing in could beverages, ice cream, dairy products, catsups and in flavoring powder