Konjac gum, also termed as or Konjac glucomannan, is a kind of dietary fiber which is based on konjac flour being obtained from the tuber of Amorphophallus konjac by means of drying and milling. Through further extraction and drying steps konjac flour can be processed until konjac glucomannan is obtained.
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
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
For the viscosity enhancement, the improvement of the water absorption and as dietary fiber in wheat foods, pastries and instant frozen food.