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Konjac Glucomannan ( Konjac Gum ) Foods Applications
Functions and features and Reference dosage
Candy
Stable shape, smooth surface, high elasticity, sliky taste, no stick-teeth
1.5-3.0%
Beverage
Thickening, stable, heat resistance, anti-acid, anti-dialyze of water
and oil, anti-deposition 0.05-0.5%
Jelly
Gel, wide range of pH value, good elasticity, anti-dialyze of water, high
transparency 0.2-1.5%
Breads, cakes
Keeping moisture, increasing elasricity, less crumbs, (biscuits) increasing
shine, moisture-proof 0.1-0.3%
Noodles
Increasing elasticity, reducing breaking, no sticking, no muddying soup,
(instant noodles) lower oil, quick rehydration 0.2-0.5%
Ice creams
Increasing expansion, anti-melt, stable, emulsification 0.1-0.3%
Canned meat, sausage
Improving water and oil retention property, improving the rate of finished
products, good elasticity, silty taste, eliminating the taste of power
like caused by the starch 0.3-0.5%
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DAIRY
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Usage levels
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Application
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Fruit yoghurt, set yoghurt, stirred yoghurt
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0.25 -0.4%
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resistant to adicidity, fermentation and compatible with pasteurisation
and sterilisation, mouthfeel, moisture enhancer
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Acidified creams, cheese
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0.2%
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resistant to adicidity, fermentation and compatible with pasteurisation
and sterilisation, texture
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Toasted Sandwich cheese
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0.4-0.6 %
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Avoids overmelting effect, preserves neat aspect Resists temperature
fluctuations
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Puddings custard, flan
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0.25 -0.4%
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Moisturiser, stability, syneresis control
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Ice cream
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CR 0.015%+ KGM 0.15 - 0.35%
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protection against meltdown, creaminess
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Mousses, frozen mousses
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0.2 -0.4%
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Emulsion, foam stabiliser, freeze thaw stability
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Non dairy creamers
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0.33 - 0.66
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Controls phase separation and syneresis, , provides mouthfeel
(creaminess), extends shelf life (stability).
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Butter substitute,
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10% (MCC+ KGM)
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Low fat products, mouthfeel, reduces chalkiness
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Whipping cream
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0.25 -0.4%
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Foam stabiliser, freeze thaw stability
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BAKERY/PASTRY
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Usage levels
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Application
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Dough conditioners
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Reduces tackiness, enhances pliability
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Bakery products
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DF supplement, improves sponges's freshness, freeze thaw stability
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Pie fillings
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Water activity/ retains moisture, prevents bleeding, prolongs
shelf-life
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Shortening
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1.5 - 2%
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educes calories and fat (-75%), maintains mouthfeel substitute
shortening replacer and bite, reduces sogginess vs other colloids
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Icing
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Gel, texture, shine, protection against syneresis
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Piping jelly, toppings
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0.25 -0.4%
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Texture, water stability, shine, increases flexibility/hardness
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Coatings, glazes
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0.25 -0.4%
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Low solids glazes, reduces tackiness, enhances shine, extends
shelf life
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Water barrier
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KGM 0.15% (with carragenan + xanthan + sorbitol)
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Very low use tasteless film barrier against migrating water in
sandwiches imparting soginess and influencing shelf life
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Noodles, pasta
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1%
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Water holding capacity, temperature stability, DF, low protein,
low starch, reduces starch solubilisation (loss)
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Biscuit filling
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5-10% (with MCC)
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Fat:oil reduction, controlled water activity, creamy mouthfeel
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Batters
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0.5%
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CONFECTIONARY
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Usage levels
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Application
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Sweets, gummies
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0.1%
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Texture improver, moisture enhancer partial substitution of gelatine
(heat stability)
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Jelly
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0.9%
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gel strength, texture improver (versatile elasticity)
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Meringues
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0.25 -0.4%
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Foaming agent, stabilizer
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Chocolate
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2.5%
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Heat resistance to 50 degrees C, 95% chocolate + 5% KGM based
mix
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DRESSINGS
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Usage levels
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Application
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Mayonnaise
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0.3-0.6 %
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Thickener (low gel strength agars)
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LF Salad dressing
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MCC + KGM
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Fat (oil) substitute
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Ketchup
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0.15 - 0.5%
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Thickener
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Sauces, gravies
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Emulsion stability, thickener, viscosity adjustment
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DRINKS
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Usage levels
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Application
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Prepared soups
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0.2 - 0.5%
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Texture, suspension, Dietary Fibre
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Fibre drinks
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3-5%
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Texture, DF (low dp KGM)
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Soft drinks
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0.15-0.5%
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Texture, suspension, foam structure, Dietary Fibre
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Concentrates
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0.5-1%
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Maintains colour, regulates freeze point, aroma support, texturises
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FRUIT
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Usage levels
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Application
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Fruit Gelatin fruit desserts, WDG
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0.95% - 1% KGM + gellan
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Gel low syneresis, transparency, Dietary fibre, resistance to
sterilisation in Mitsumane type reformed fruit chunks
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WDG
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0.5- 0.95%
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Gel, low syneresis, transparency, Dietary fibre
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Sherbets
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Texture, protection against meltdown
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Jam
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0.5- 1%
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Flavour release, gelling agent
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SPREADS
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Usage levels
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Application
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Low calorie marmalade, jam
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0.2-0.5%
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thickener
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Fruit spreads
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0.2-0.5%
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Thickener
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Honey spreads
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0.2-0.5%
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Thickener
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Cheese spread
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0.5-0.6%
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Thickener, stiffer slices, processability, moisture control
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PROCESSED MEAT PRODUCTS
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Usage levels
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Application
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Injection, tumbling
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0.2-0.5% KGM + 0.2-0.6% CARA
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Moisture enhancer, water stability, fat replacer - texture (
DF, low protein)
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Pet-food meat analogue
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0.75-1.5% KGM + 0.5-1% CARA
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Water stability in association with other gums or alone, resistant
to retorting, shear resistant fat replacer and texturiser
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Sausage meat products, burgers
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KGM 1.5%, AGAR 0.4%, Xanthan 0.6%
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Juice, gravy holder, shape holding, sticky texture, whipping
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Surimi
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0.2 - 0.4% KMG 0.3% KGM + 0.8 CARRA
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KGM Processing aid, elasticity, resistance to breakage
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OTHER PRODUCTS
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Usage levels
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Application
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Formed foods
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DeacKGM,
KGM+LBG+CARRA
KGM + CARRA...
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Gel structure, gel set control, adhesion of layers, extrusion
and processing aid, matrix viscosity control,
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Reformed foods for frying
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1.5% deacKGM+ wheat flour, xan. + starch, curdlan...
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Cohesion and high temperature cohesion of different aqueous and
oily pastes and chunks
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Frozen foods
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0.05-0.3%
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Crystal growth control, reduces moisture loss, reduces freezer
burn, controls syneresis, reduces thaw separation, controls freezing
point
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The dosage above are for your reference, the customer
can adjust the rate of adding according to the practical requirements
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