Characteristics Of Konjac Gum

Konjac gum is from Araceae Amorphophallus konjac is a perennial herb (also known as taro or konjac etc.) extracted from the tuber, the main ingredient is glucomannan (KGM), it is a kind of non-ionic water-soluble polysaccharide, and the vast majority of cationic, anionic and nonionic type of edible gum have mutual solubility, cooperative or synergistic, as a natural, healthy and safe food raw materials or ingredients, has been widely used in drinks, jelly, ice cream, meat products, flour products and other foods.

Konjac gum is a non-ionic water-soluble polymer polysaccharide, rich in hydroxyl, soluble in water, can expand 80~100 times after water absorption, with the characteristics of non Newtonian fluid. At the same time, 1% konjac gum sol viscosity is currently found in plant water soluble edible gum in a high viscosity, compared with xanthan gum, guar gum, locust bean gum and other food additives, it is affected by the salt system is very small, it is used for food, can improve the physical properties, the increase of food food sticky, give food to smooth taste, suitable and stable emulsion state and suspended state.


Konjac gum has a thickening, emulsifying, adhesion, water absorption and other features, and it is the double helical winding mechanism of carrageenan for meat products, its thickening and absorption of meat products can prevent water, condensate oil, improve the adhesive force of meat products. After the konjac gum dispersion is heated and cooled, a solution with pseudoplastic fluid characteristics can be obtained. The pH value of the solution is between 5.0-7.0. Under alkaline conditions, as part of acetate solution can be removed, the formation of a stable thermal elastic gel, konjac gum and xanthan gum had synergistic function is a good solution, mixed in neutral can be formed under the condition of thermal reversible gel. The adhesive strength increases with the increase of gel concentration and gel time, but decreases with the increase of metal ion concentration. Konjac gum and carrageenan can effectively improve the gel strength and increase the elasticity, and the reaction of corn starch can increase the viscosity.

One of the konjac gum is also found that the soluble dietary fiber is the most excellent, with weight loss, constipation, blood fat, lowering blood pressure and other physiological functions, plays an important role in the prevention and adjuvant treatment of obesity, intestinal cancer, cardiovascular disease, diabetes and other modern diseases.

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