Konjac Flour Application in Food Industry
Publish：Shirataki Noodles Konjac noodle Producer 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.
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Konjac Flour Characteristics
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Add mouthfeel
Control phase separation
Control viscosity
Create formed foods
Enhance spreadability
Extremely viscous solution
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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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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
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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
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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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