Description
Konjac gum is widely used in food industry, such as meat products, fruit and vegetable products, flour products and candy products. Konjac gum can be used as stabilizer, suspending agent and thickener in food. , gelling agent, emulsifier, film-forming agent, quality improver, etc., among which it is widely used as gelling agent, stabilizer and thickener. The common water retention and water retention of konjac gum are reflected in the use process as a stabilizer and thickener, and its excipient and suspension properties are especially reflected in the use process as a gelling agent. 1. Thickening effect Since konjac gum is dissolved in water, it can form a high-viscosity aqueous solution, and has the property of shearing and diluting, and the viscosity is not affected by electrolytes, and is basically stable in the range of pH 3.5 to 8.5, so it is In the processing of beverages and dairy products, it can provide a stable structure, increase the authenticity of the taste, and make the large particles of the solid phase more uniformly suspended and stabilized in the liquid phase. Since beverages and other products have high requirements for taste, the specifications of konjac gum are also high. It is necessary to comprehensively compare the performance indicators such as particle size and viscosity of the products before applying them. 2. Gelling action In the presence of other gelling agents, a gel with stable structure can be formed, and with the increase of its dosage, the flexibility of the product is improved, and under alkaline conditions, it can form a thermally irreversible gel The gel, which forms a thermally reversible gel under acidic conditions, has been widely used in jelly, soft candy and solidified jam products. In terms of the relationship between the solubility and viscosity of the product and the control of transparency and flexibility, the differences between different specifications of konjac gum are also very obvious. 3. Water retention and water retention In meat products, flour products and soft candies, the indicators of water retention and water retention have a greater impact on the quality of their products. Although the existing water-retaining agent products have fully considered the role of phosphate products in water retention, so far, the function of konjac gum in water retention has not been fully developed and used. In fact, the high molecular weight konjac gum has an excellent water holding capacity.
