1*Fluidity: Konjac gum is easy to dissolve in water, and its water solubility is a pseudoplastic fluid, which has the property of decreasing its viscosity with the increase of shear speed.
2* Function with protein: Konjac gum is an acidic polysaccharide, and soy protein isolate is an amphoteric polyelectrolyte. Therefore, it is possible to find the negatively charged PH range of large molecules of protein and acidic polysaccharides, and the large amount of protein is in this range. The cation and the large anion of the acid polysaccharide generate electrostatic interaction to form a thermally stable gel of konjac soy protein isolate with elasticity.
3*Thickening: Konjac gum has a large molecular weight and strong hydration ability, which determines its good thickening. Compared with thickeners such as xanthan gum, guar gum, and locust bean gum, it is a non-ionic type and is less affected by salt in the food system.
4*Gelability: Konjac gum has unique and excellent gel properties, and can form thermally irreversible gels and thermally reversible gels under certain conditions.
Mainly used in health food, solid beverages and cosmetics, such as: meal replacement powder, solid beverage, jelly, cleansing cotton, dairy products, jam and other products.
As a thickener and stabilizer, it can be added to jelly, jam, fruit juice, vegetable juice, ice cream, ice cream and other cold drinks, solid beverages, seasoning powder and soup powder
As a binder, it can be added to noodles, rice noodles, twisted skins, meatballs, ham, bread and pastries to enhance muscle strength and maintain freshness
As a gelling agent, it can be added to various soft candies, brown candies and crystal candies, and can also be used to make bionic foods
Main Products: , , ,
Facebook
X
Pinterest
Linkedln