Konjac - Future Health Foods
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Konjac Flour Application in the Food Industry

Konjac flour is soluble in cold water and forms highly viscous solutions. Therefore, konjac flour is used as a thickening agent in soups, sauces, and dressings. As a gelling agent, konjac flour is also used to bind water in meat and vegetarian analogs. The gelling property of konjac flour also allows it to be functional as a fat replacer in many types of processed foods. Additionally, konjac flour is an excellent film former, perfect for batters and breadings.
Konjac Flour Characteristics
Add mouthfeel
Control phase separation
Control viscosity
Create formed foods
Enhance spreadability
Extremely viscous solution

Extend shelf life
Form reversible or non-thermo-non-reversible gel
Great water binding capabilities
Prevent synerisis (watering out)
Retard crystal growth
Suspend particulate matter

 

  
 

Bakery products
Dietary fiber supplement Improvement in sponges Prolongs the freshness
Freeze-thaw stability
Pies:
Forms gels
Prolongs shelf life
Prevents bleeding
Retains moisture

Beverages
Dietary fiber supplement
Texture improvement
Fruit Juices:
Particulate suspension
Mouthfeel
Viscosity control

Carbonated Beverages
Particulate suspension
Mouthfeel
Viscosity control
Foam control

Concentrates and Ades
Controls viscosity
Used in powdered and liquid concentrates
Adds mouthfeel
Particulate suspension
Maintains foam
Creates bulk
Reduces food calories
Plate or carry flavors
Regulates freeze point
Maintains color and flavor

Confectionary
Viscosity
Texture improver
Moisture enhancer

Dairy Based Drinks
For Aseptic, UHT and HTST formulations
Particulate suspension (e.g.Cocoa)
Adds Mouthfeel
Aids in Processing

 

Desserts
Texture improvement
Water-holding capacity

Dough Conditioners
Retains moisture
Reduces tackiness
Enhances pliability

Edible films
Water soluble
Water insoluble

Fiber drinks
Fiber content
Mouthfeel

Formed Foods
Creates gel structures
Controls gel set
Adhesion of layers
Aids in extrusion processing
Controls viscosity of matrix

Frozen Foods
Controls crystal growth
Prevents moisture loss
Reduces freezer burn
Controls synerisis
Prevents thaw separation
Controls freezing point

Glazes
Creates low solids glazes
Reduces tackiness
Enhances shine
Extends shelf life
Increases flexibility

Gravies
Viscosity adjustment
Emulsion stability

Ice Cream
Adds viscosity
Emulsion stability

  Jelly
Gel strength
Texture improver

Meat
Bulking
Fat replacer
Moisture enhancer

Non-Dairy Creamers
Controls phase separation
Provides mouthfeel
Extends shelf life

Noodles
Texture improvement
Qualitty improvement

Pasta
Water holding capacity

Pudding
Thickening
Mouthfeel

Sausage/meat products
Juice/gravy holding capacity
Shape-forming/holding excellence
Adds sticky texture Whipping

Cream
Foam stabilization
Prevents synerisis
Cost reduction

Yogurt
Fruit suspension
Gelation
Controls texture and consistency
Prevents synerisis
Controls Viscosity
Particulate suspension for fruit preparations

 
 
 
 
 
 
 
 
 
 
 
 
 
 

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