glucomannan

Konjac gum, also termed as or Konjac glucomannan, is a kind of dietary fiber which is based on konjac flour being obtained from the tuber of Amorphophallus konjac by means of drying and milling. Through further extraction and drying steps konjac flour can be processed until konjac glucomannan is obtained. Properties: - Average molecular weight of 200,000 up to 2,000,000 - Can easily be dispersed in hot or cold water - Forms a highly viscous solution with pH values between 5.0 and 7.0 - Swells slowly in water until a gel owning a high resistance to crushing and a high tensile strength is formed - Owns synergetic effects together withcarrageenan, guar gum and xanthan gum - Odorless and tastelessFields of application:-As dietry fiber-For jelling, water adsorption and plasticity improvement in bakery and pastry products, in jellies and meat products-For water absorption, thickening, emulsifying and stabilizing in could beverages, ice cream, dairy products, catsups and in flavoring powder-For the viscosity enhancement, the improvement of the water absorption and as dietary fiber in wheat foods, pastries and instant frozen food. Konjac gum, also termed as or Konjac glucomannan, is a kind of dietary fiber which is based on konjac flour being obtained from the tuber of Amorphophallus konjac by means of drying and milling. Through further extraction and drying steps konjac flour can be processed until konjac glucomannan is obtained. Properties: - Average molecular weight of 200,000 up to 2,000,000 - Can easily be dispersed in hot or cold water - Forms a highly viscous solution with pH values between 5.0 and 7.0 - Swells slowly in water until a gel owning a high resistance to crushing and a high tensile strength is formed - Owns synergetic effects together withcarrageenan, guar gum and xanthan gum - Odorless and tasteless Fields of application:-As dietry fiber-For jelling, water adsorption and plasticity improvement in bakery and pastry products, in jellies and meat products-For water absorption, thickening, emulsifying and stabilizing in could beverages, ice cream, dairy products, catsups and in flavoring powder-For the viscosity enhancement, the improvement of the water absorption and as dietary fiber in wheat foods, pastries and instant frozen food.