Gelling Agent konjac powder - Sell

Gelling Agent konjac powder

2016-12-18 20:37 Views:156

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Description:

1.konjac root extract
2.high glucomannan
3.Ditary fiber
4.health food additive

Applications of Konjac

Water Solubility

Konjac is readily dissolved in water. Its water solution is apseudo-plastic liquid, and has a shear thinning characteristic. Aparticle of Konjac powder consists of extremely long thread-likemacromolecules tangled together.

When it comes in contact with water, the water molecules enterand are absorbed into the chain. once it has entered the chain theparticle can swell to about 200 times its original volume, turningthe Konjac into a viscous liquid.

Thickener

Konjac has the highest molecular weight, highest density andstrongest viscosity of any dietary fiber known to science. Theunmodified natural acetylated Konjac glucomannan ‘s canproduce extreme viscous solutions. Typically a 1% solution ofkonajc powder in water can produce 20, 000cps to 40, 000cps whenmeasured at 30c. This viscosity is the highest of any other naturalthickening 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 to0.03% crude Konjac to 1% xanthan gum will raise the viscosity by 2to 3 times when heated. Konjac – Xanthan Gum gels arecohesive and extremely elastic in nature. Maximum gel strength isseen at a ratio of Konjac and Xanthan Gum between 1:2, 5 to1:4.

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

Konjac will interact with most starches to produce a remarkableincrease in viscosity allowing for an optimization of starch-richformulations, whether the purpose is a reduction of calories orimprovement of texture.

Stabilizer

Unlike Xanthan Gum, Guar Gum or Locust Bean Gum, Konjac is thenon-ionic type and therefore can not be influenced by the salt in asystem. At ambient temperature, konjac gum remains stable withoutprecipitation even if the pH drops to a level below 3.3. WhenKonjac Gum is used instead ofLocust Bean Gum in a stabilizer andadded to ice cream, cheese and other dairy products, it willstabilize their quality by preventing the development of icecrystals.

Gelling Agent

As a gelling agent, Konjac isquite unique for its ability to form a thermo-reversible andthermo-irreversible gel under different condition.

In the food industry, many kindsof products rely on the gelling property of hydrophilic colloids toform their special shape or structure and to guarantee their timelythaw at a certain temperature. Carrageenan, pectin, gelatin andsodium alginate fall into this category.

Xanthan Gum does not gelatinizewhen used alone, but it can form a gel at any pH when used incombination with Konjac Gum. At a pH of 5, the two gums show thegreatest synergistic effect. Furthermore, when Xanthan Gum andKonjac Gum are used at a ratio of 3:2, the greatest gelatificationwill be achieved. This gelatification of the compound gumbehaves as heat reversible; it also appears in a solid state underroom temperature only if it is no higher than 40°c. It will be in asemi-solid or liquid state at 50°c or above. When thetemperature drops back to the ambient temperature, it will resumeto a solid state. based on this property of the compound gum,various types of jelly, pudding and fat-free confectioneries can bemade by adopting different concentrations of the compound gum andadjusting to different pH values.

Konjac is composed of a repeatingpolysaccharide chain, with addition of a mild alkali such ascalcium hydroxide; Konjac will set to a strong, elastic gelresisting melting even under extended heat condition.

A Konjac solution does not form agel because its acetyl group prevents the long chains of theglucomannan from approaching each other. However, it does form agel when heated at a pH of 9-10. This gel behaves stable to heatand it will remain stable under repeated heating at 100°c or even200°c. In a slight alkaline environment, a konjac solution formsthermo-irreversible gel after cooling from a hot solution. That iswhy this gel is called a non-reversible gel; whose mechanism isthat acetyl deviates from glucomannan in a naked state when heatedunder an alkali condition. Partial structural crystallizationoccurs due to the formation of hydrogen bonds betweenmolecules.

When making use of these heatednon-reversible properties of Konjac Gum, it has been widely used tomake a great variety of foods, such as Konjac cake, konjac chips,Konjac slices, Konjac noodles and imitating foods forvegetarians.

Film Former

Konjac is a powerful film-former—both alone and in combinationswith other gums such as carrageenan.

Potential Health Benefits of Konjac

Treatment of Constipation

Glucomannan is a soluble fiber, and as such, has beeninvestigated for the treatment of constipation. Glucomannans mayrelieve constipation by decreasing fecal transit time. In thetreatment of chronic constipation, glucomannans significantlyimprove symptoms of constipation while being well-tolerated andfree of relevant side effect.

Cholesterol and Other Lipids

Glucomannans have demonstrated statistically significantimprovement in the total cholesterol of obese patients. In healthymen, four weeks of taking 3.9 grams of glucomannan decreased totalcholesterol, low density lipoprotein, triglycerides and systolicblood pressure. Notably triglycerides dropped by 23%. Glucomannanshave also been tested in children with high cholesterol inconjunction with a diet. Interesting enough, great decreases intotal cholesterol and low density lipoprotein were observed ingirls when compared to boys. When used in conjunction withchitosan, glucomannan decreases serum cholesterol, possibly byincreasing steroid excretion via the feces.

Type 2 diabetes

Glucomannans may be useful as a therapeutic adjunct for type 2diabetes. It has been shown to improve the lipid and alleviate thefasting blood glucose levels of type 2 diabetics.

Weight loss

In a study lasting 16 weeks, 200 overweight and obese subjectswere given a mixture of Psyllium seed husk (3g) and glucomannan(1g) twice daily, the same mixture 3 times daily, or a placebo. ThePsyllium and glucomannan groups lost, on average, 4.53kg and 4.60kgrespectively compared to 0.79 kg by the control group. This was nota statistically significant difference. The glucomannan group hasincreased satiety compared to the control group and the LDLcholesterol was significantly reduced during the study period. Thetreatments were well tolerated in all groups. An 8 week doubleblind trial involved 20 obese patients. A placebo or a glucomannanfiber supplement of 1gm was given to the subjects one hour beforeeach meal. No changes were made to the diet or exercise habits ofthe patients. The study found that over the 8 week period,cholesterol levels were significantly reduced, and the Glucomannangroup has an average weight loss of 2.5kg.

Konjac Flour Application in the Food Industry

Konjac flour is soluble in cold water and forms highly viscoussolutions. Therefore, Konjac flour is used as a thickening agent insoups, sauces, and dressings. As a gelling agent, Konjac flour isalso used to bind water in meat and vegetarian analogs. The gellingproperty of Konajc flour also allows it to be functional as a fatreplacer in many types of processed foods. Additionally, Konjacflour is excellent film former, perfect for batters andbreading.

Konjac Characteristics

Add mouth feel
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

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