Konjac Gum Introduction:

Konjac gum, high content of konjac glucomannan, is an edible plant fibers but uneasily be digested. Konjac gum is low in calories and has characteristics like high water absorbability, high viscosity and high expansion rate. After absorption of gastric juice in the stomach, the expansion rate will reach 20 to 100 times, which will let people have satiety. It fully meets people’s eating pleasure without becoming fat, so there is no need to deliberately go on a diet to achieve a balanced diet in order to achieve the ideal weight loss results.

Applications in Food:

Konjac gum can be a variety of food additives, so Konjac gum is widely used in the food industry.

Used as stabilizers for ice cream, konjac gum makes the taste smooth and delicate; as additives in biscuits, cakes and other baked food, konjac gum makes the products have smooth appearance and loose texture;Konjac Gum can increase the intensity of the lines and surfaces to increase toughness of noodles; as stabilizers of beer foam, konjac gum can help bubbles small and uniform after pour into cups as well as hang cup for a long time; as a binder, konjac gum can be added into noodles, rice noodles, twisted leather, meatballs, sausage, bread and pastries to enhance tendon force and keep fresh state; as gelling agent, konjac gum can be added into various kinds of fudge, obstinacy and crystal sugar, and also it can be used to produce bionic food.