Konjac Fine Powder
To peel fresh konjac tuber,clean and cut into strips or clumps,dewater and dry through baking equipment,use special processing equipment to grind dried konjac strips or clumps to remove the starch and other impurities,and then can get konjac fine powder,appearance has milk-white or faint yellow,contains few black and yellow spots,particle size is about 40~120mesh,and viscosity is about 10,000~22,000mpa.s,with distinctive smell of konjac.
Konjac Particulate Powder
It uses konjac fine powder as raw material,Through pure physical processing to remove starch, ash,fiber,pigment,alkaloid and other impurities,and then and then can get konjac particulate powder,appearance has yellow to white with slight inherent smell and good solubility,particle size is over 120 mesh,and viscosity is about 3,000~22,000mpa.s with distinctive smell of konjac.
Purified Konjac Powder
It uses konjac fine powder as raw material,add edible alcohol to purify and remove starch,ash,fiber,pigment,alkaloid and other impurities to get purified konjac powder particle size at 40~120m,and viscosity is about 20,000~35,000mpa.s,with slight inherent smell.
Konjac Gum
It uses konjac fine powder as raw material,add edible alcohol to swell,grind and purify to remove starch,ash,fiber,pigment,alkaloid and other impurities with white appearance and odorlessness.It has good solubility, high transparency and high viscosity(up to 40,000mpa.s),particle size is over 120 mesh.
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 with carrageenan, guar gum and xanthan gum
- Odorless and tasteless
Why caragennan needs to synergy with other gums?
Carrageenan, because of its good thermal stability, high transparency and low concentration requirement when gel forming, is chosen as the main raw material to make colloidal jelly, but there are also some problems such as the
gel has great brittleness, small elasticity and easy to appear liquid shrinkage etc. it is better to choose different colloids to synergy that can improve the gel properties and solve the common quality problems such as water separation of jelly.
Effect:
1.Gel strength
2.Texture improver
3. Water holding capacity
4.Taste Softer and more elastic
The application of konjac flour in meat products
The application of konjac flour in meat products is in high demand, and there is a strong trend of continuous increase in the global scope. Konjac gum plays a major role in meat products as a thickener, stabilizer,absorbent agent and gel. because konjac gum can form a thermoreversible gel with carrageenan, it can also form a thermally irreversible gel with alkali. Adding the right amount of konjac gum in the sausages and meatballs will give you more advantages in texture and price.
Application advantage
1.Improve the quality of meat yield
2.Konjac powder has excellent water retention, oil retention, flexibility, brittleness, good toughness, good taste, good slice, luster, emulsification etc.
3.Konjac flour can combine animal fatty oil , animal muscle salt soluble protein to form a transparent structure, the production rate after halogenation is significantly improved.
Application advantage in meatballs
1.Adding some konjac gum in meatball can bond minced meat, improve the texture of the product, making the product flexible, refreshing, and good slicing.
2.Maintain the moisture and fat content of meat products in a stable state, can make sure to maintain a good flavor during processing and storage.
3.Substituting part of the fat, can produce juicy and smooth flavor, to meet the demand of fatty meat and composite healthy diet.
4.On the basis of ensuring the taste and safety, increase the production rate and reduce the production cost by an average of about 20% to 30%.
5.Increase dietary fiber content in meat products and improving intestinal health.
6.Konjac is a naturally-derived plant ingredient, a non-food additive,which is easy chean.
Application advantage in sausages
1.Compared to other colloids, konjac gum has a wider range of advantages in viscosity , and customers can choose the konjac gum with suitable viscosity according to their demands.
2.As a stabilizer, compared to phosphate, konjac gum is more safe and reliable with strong water retention, can be used in many field.
3.Because konjac gum can form hot irreversible gel and thermoreversible gel, add it to meat products to form gel, the formed product has advantages in texture and processing, on the basis of ensuring the taste and safety, It can also significantly reduce production costs.
