Konjac application

In meat: Add konjac gum in sausage, ham, pork luncheon meats, fish ball etc, can improve the food’s elasticity and flavor, also increase the weight. Add konjac gum in meat paste, more water will be absorbed and the texture and elasticity is improved.

In flour product:Add konjac powder in bread, it will be fluffier, elastic, and the taste is greatly improved. Add konjac in cake, make the cake not easily become dregs and not stick to teeth soft to the mouth, and extend its shelf life.

In jelly: Konjac gum and carrageenan compound is used in jelly, the elastic is improved. Through adjust the proportion of konjac gum and carrageenan, jelly with different characteristics can be made. The jelly will be more elastic, nonbreakable, and has strong gel strength with sugar or without it.

In health care products: Konjac gum cay be used as dietary fiber to absorb redundant fat and increase the sense of being full.  Konjac gum is very low in calories, so can make daily dietary balance and achieve losing weight’s effect.

In dairy food product: Konjac gum and guar gum compound can be used as stabilizer in dairy food product. The product will not have condensation and precipitation, and is well dispersed.

In ice cream: Konjac gum and carrageenan or xanthan gum, viscosity, thick feeling and gel strength will be greatly increased, crystallization can be avoided, output and flavor will also be improved.