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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.
Weight loss
In a study lasting 16 weeks, 200 overweight and obese subjects were given a mixture of Psyllium seed husk (3g) and glucomannan (1g) twice daily, the same mixture 3 times daily, or a placebo. The Psyllium and glucomannan groups lost, on average, 4.53kg and 4.60kg respectively compared to 0.79 kg by the control group. This was not a statistically significant difference. The glucomannan group has increased satiety compared to the control group and the LDL cholesterol was significantly reduced during the study period. The treatments were well tolerated in all groups. An 8 week double blind trial involved 20 obese patients. A placebo or a glucomannan fiber supplement of 1gm was given to the subjects one hour before each meal. No changes were made to the diet or exercise habits of the patients. The study found that over the 8 week period, cholesterol levels were significantly reduced, and the Glucomannan group has an average weight loss of 2.5kg.
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