Properties of Konjac Gum (Konjac Glucomannan)

Properties of Konjac Gum (Konjac Glucomannan)   The effective component of konjac gum is konjac glucomannan, commonly called KGM. It is one kind of soluble dietary fiber and possesses health-care functions generally recognized at home and abroad. I. Rheological property Konjac glucomannan is easily dispersed in water but insoluble in such organic solvents as methanol, […] read more

On February 18th, 2013, posted in: Konjac gum, Products and Techniques by Tags:

konjac gum Application in Food Additives

konjac gum Application in Food Additives   Food & beverage additive: China and Japan have planted and eaten konjac. On February 16, 1998, China’s Ministry of Health included konjac as one kind of ordinary food on the new food resource list. In European and North American countries, konjac was neither planted nor eaten, in addition […] read more

On February 16th, 2013, posted in: Konjac gum, Products and Techniques by Tags:

Application of konjac flour

Application of konjac flour   Konjac gum is a kind of hydrogel polysaccharide extracted from the tubers of various konjac plants. It is a kind of non-ionic colloid with high molecular weight. The konjac gum will swell up when meeting water and then burst to release the KGM polymer. 1. Application in food processing konjac […] read more

On February 4th, 2013, posted in: Konjac gum, Products and Techniques by Tags:

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 […] read more

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

Amorphophallus konjac

Amorphophallus konjac application in Food Konjac powder is a kind of primary product extracted and processed from the tubers of Amorphophallus Blume plants of Araceae. Its effective chemical ingredient is konjac glucomannan, so it possesses thickening, stabilizing, suspension, and gelatinization properties.   Konjac gum is widely used in the food industry to make various kinds […] read more

On January 20th, 2013, posted in: Konjac gum, Products and Techniques by Tags:

Introduction about Konjac Gum

Introduction about Konjac Gum   The effective component of konjac gum is konjac glucomannan, commonly called KGM. Konjac glucomannan is a kind of non-ionic water-soluble polysaccharide and its molecular weight is 200,000-2,000,000. The viscosity of its industrial products can reach 360000mpa.s, and thus konjac gum is one of the plant-based water-soluble food gums with the […] read more

On January 16th, 2013, posted in: Konjac gum, Products and Techniques by Tags:

Weight-Losing Effects of Konjac fibre

Weight-Losing Effects of Konjac fibre   The content of KONJAC GUM in white konjac reaches 60% (dry basis). KONJAC FIBRE can dissolve fat and thus achieve the effect of losing all-over weight. More specifically, due to the gastrointestinal cleaning function, KONJAC FIBRE can dissolve the fat in the gastrointestinal tract and then achieve the detoxification […] read more

On January 14th, 2013, posted in: Konjac gum, Products and Techniques by Tags:

Konjac gum Food

Konjac gum Food   Two categories of konjac gelled food:   One category is a kind of thermal irreversible gelled food, and the typical representatives are konjac tofu, derivative konjac bean vermicelli, konjac dry plate and bionic food like vegetarian food. This kind of irreversible gels can strip the acetyl on the branched chain of […] read more

On January 11th, 2013, posted in: Konjac gum, Products and Techniques by Tags:

Health-Care Functions of Konjac Gel

Health-Care Functions of KONJAC GEL   1. Weight-losing function Konjac Gel, the major component of konjac gum, is a kind of edible plant fiber and not easy to be digested. With such features as extremely low calories, strong water absorbability, high viscosity and high expansion rate, KONJAC GEL can swell 20~100 times and trick your […] read more

On December 15th, 2012, posted in: Konjac gum, Products and Techniques by Tags: