Konjac Glucomannan in Food Manufacturing

Introduction

Konjac Glucomannan (KGM) is a natural polysaccharide with a high molecular weight, and is a highly viscous hydrocolloid with wide range of applications in food manufacturing. Konjac is also a soluble dietary fibre that is consumed as a dietary supplement.

In food manufacturing, Konjac Glucomannan helps manage issues with thickening, gelling, binding, and stabilising foods while improving mouthfeel, texture, slicing, and overall yield.

When reducing fat content or manufacturing plant based foods, mouthfeel, texture, and separation can be an issue. With the correct application of Konjac Glucomannan—in combination with other vegetable gums—excellent results can be achieved.

Konjac Glucomannan is an effective alternative when reducing fat and or when producing 100% plant based food.

Unique Characteristics of Konjac Glucomannan

• having the highest viscosity of food gums
• holding PH stability under a wide range of applications
• is a non-ionic and is not affected by salt
• can be used to create non-reversible and reversible gels
• acts synergistically with Xanthan, Carrageen, Gellan gum and Psyllium, along with other polysaccharide gums to provide higher yields
• can be used in plant based foods for a wide range of benefits

Next Konjac Glucomannan in Food Manufacturing for Solubility Viscosity Synergy and Gelling

For detailed information about the application of KGM in your food manufacturing process and to obtain samples, contact us.