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Description
KGM's high thickening property is determined by its heavy molecules, high water retaining capacity and uncharged-particle characteristic. Glucomannan solution with a concentration of 1 can have viscosity as high as 5000-40000mPa.s, which makes it a natural thickener with the highest viscosity. Konjac powder has the capacity that can make the products keep solid and moisturize structure after being heated, which is not available in any other ordinary thickeners.
Dairy Applications
Konjac interacts and reacts well to milk proteins as it promotes the smooth and thorough dispersion of even the most delicate ingredients in milk and dairy products.
Konjac offers the following advantages:
Serves as protein stabilizer by inhibiting the precipitation of casein thru binding with casein globules
Interacts with milk protein in as low as 0.01% to stabilize milk systems
Aids in increasing the viscosity of the ice cream mix
Maintains product texture during temperature fluctuations
Provides smooth and homogenous meltdown
Imparts a creamy, firm body
Prevents precipitation of milk casein
Petfood Application
Konjac 's main function is to provide stable form and homogeneous appearance to various petfood systems such as chunks-in-loaf (CIL), chunks-in-jelly (CIJ) and chunks in-gravy (CIG).
The use of Konjac Gum offers the following advantages:
Adds richness to the gravy
Prevents fat separation during processing
Imparts a desirable can filling viscosity
Maintains a uniform moisture throughout the can
Facilitates easy unmolding from the can
Reduces syneresis of the product to a minimum level
Others Application
As stabilizer or emulsifier for many food products, such as chocolate.
As additive in instant food drinks, to keep food particles liquid in mixture;
As emulsifier, to give certain foods a smooth consistency, while serving as a binder to keep mixture of food intact.
As medicinal ingredients in the preparation of surgical jellies
As sizing for textiles and toothpastes
Suitable for air freshener gel to promotes uniform release of fragrance oil
Used in the finished beer product to improve wort and beer clarity
Giving stable emulsions for insoluble drug preparations
Dairy Applications
Konjac interacts and reacts well to milk proteins as it promotes the smooth and thorough dispersion of even the most delicate ingredients in milk and dairy products.
Konjac offers the following advantages:
Serves as protein stabilizer by inhibiting the precipitation of casein thru binding with casein globules
Interacts with milk protein in as low as 0.01% to stabilize milk systems
Aids in increasing the viscosity of the ice cream mix
Maintains product texture during temperature fluctuations
Provides smooth and homogenous meltdown
Imparts a creamy, firm body
Prevents precipitation of milk casein
Petfood Application
Konjac 's main function is to provide stable form and homogeneous appearance to various petfood systems such as chunks-in-loaf (CIL), chunks-in-jelly (CIJ) and chunks in-gravy (CIG).
The use of Konjac Gum offers the following advantages:
Adds richness to the gravy
Prevents fat separation during processing
Imparts a desirable can filling viscosity
Maintains a uniform moisture throughout the can
Facilitates easy unmolding from the can
Reduces syneresis of the product to a minimum level
Others Application
As stabilizer or emulsifier for many food products, such as chocolate.
As additive in instant food drinks, to keep food particles liquid in mixture;
As emulsifier, to give certain foods a smooth consistency, while serving as a binder to keep mixture of food intact.
As medicinal ingredients in the preparation of surgical jellies
As sizing for textiles and toothpastes
Suitable for air freshener gel to promotes uniform release of fragrance oil
Used in the finished beer product to improve wort and beer clarity
Giving stable emulsions for insoluble drug preparations
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Thickener
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