Adhesive Property of Konjac gum

Water-holding Capacity and Adhesive Property of Konjac gum

I. Water-holding capacity
The macromolecules of konjac glucomannan and water molecules are able to condense into giant molecules incapable of free motion by hydrogen bonding force, and then turn the konjac gum powder solution in water into a sticky non-Newtonian fluid.

In gelled foodstuff, the macromolecules of konjac glucomannan can establish the network structure and thus its water-holding capacity is 30~150 times as much as its own weight.

For example, in jelly, the water-holding capacity of konjac gum is 100~150 times as much as its own weight. In frozen food such as ice cream, it can reach 200 times or more.

The water around the macromolecules of konjac glucomannan is called bound water, difficult to freeze. Since ice cream is able to freeze only at a lower temperature and the water-holding capacity of konjac gum powder can thwart the formation of large ice crystals, this can more or less increase the melting resistance of ice cream and improve its taste.Adhesive Property of Konjac gum

II.Adhesive property
Even weaker konjac gum powder solution is also a non-Newtonian fluid and the viscosity of stronger solution is relatively high. When konjac gum powder solution is added into the wheat flour, the gluten content will be increased.

Due to the adhesive property of konjac gum powder, when macaroni and noodles is added with konjac gum powder and cooked with boiling water, the soup won’t become turbid. This is exactly the specific application of the adhesive property. Since konjac gum powder can bind most wheat flour particles and greatly reduce the content of dusting flour, the soup won’t become turbid. Then, its water-holding capacity plays a role at the same time, thus produces a soft taste for the wheat flour products mentioned above and improves the elasticity and tenacity of such products.

In the production process of ice cream, the non-Newton rheological properties and the adhesive property of konjac gum powder solution speed up the aging process of the sizing materials in ice cream.

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On January 22nd, 2013, posted in: Konjac gum, Products and Techniques by Tags:

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