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Konjac Flour Application in Food Industry

Publish:Shirataki Noodles Konjac noodle Supplier  Time:2016-11-23
Konjac flour is soluble in 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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