Application of konjac powder in meat industry

Thickener

Konjac has the highest molecular weight, highest density and strongest viscosity of any dietary fiber known to science. The unmodified natural acetylated Konjac glucomannan ‘s can produce extreme viscous solutions. Typically a 1% solution of konajc powder in water can produce 20,000cps to 40,000cps when measured at 30c. This viscosity is the highest of any other natural thickening agent in the market place today.

Konjac interacts synergistically with Carrageenan, Xanthan Gum, Locust Bean Gum and starch. For example, the addition of 0.02 to 0.03% crude Konjac to 1% xanthan gum will raise the viscosity by 2 to 3 times when heated. Konjac – Xanthan Gum gels are cohesive and extremely elastic in nature. Maximum gel strength is seen at a ratio of Konjac and Xanthan Gum between 1:2,5 to 1:4.

The Konjac—Carrageenan interaction is similar to that of Locust Bean Gum—Carrageenan, but is slightly stronger in nature.

Konjac will interact with most starches to produce a remarkable increase in viscosity allowing for an optimization of starch-rich formulations, whether the purpose is a reduction of calories or improvement of texture.

Stabilizer

Unlike Xanthan Gum, Guar Gum or Locust Bean Gum, Konjac is the non-ionic type and therefore can not be influenced by the salt in a system. At ambient temperature, konjac gum remains stable without precipitation even if the pH drops to a level below 3.3. When Konjac Gum is used instead ofLocust Bean Gum in a stabilizer and added to ice cream, cheese and other dairy products, it will stabilize their quality by preventing the development of ice crystals.