Konjac gum

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03. Konjac Gum

Konjac gum and konjac glucomannan are two water-soluble hydrocolloids that can be used as a thickener, stabilizer, gelling agent, film former and fat replacer in food, with the European food additive number E425(i) and E425(ii), respectively.

Application – Konjac is commonly used as a gelling agent to produce heat-stable and thermally-reversible gelled foods as follows:

Pastas
Noodles
Prepared meals
Jellies
Jams

Konjac also functions as a thickener and stabilizer in bread, cakes, meat products, ice cream and beverages.

Meat

Konjac is as a binder in meat with the properties of thickening, emulsification, water retention and gelling. Meanwhile, it is often used as a fat substitute, e.g. sausage and ham. It enhances water holding capacity, improves meat texture and reduces the fat content.

Starch products

Konjac improves the gelatinization, rheological and texture properties of starch by crosslinking, agglom-eration and other reactions with starch. These properties are closely related to the texture, taste and quality of the food. The blends of starch and konjac have a better thickening effect and stability. Meanwhile, the gel formed by the mixture has lower hardness and elasticity. Adding konjac to conveni-ent rice improves the mouthfeel, makes it tastes closer to fresh rice.

Our products:

01.

Lauta®

KN02

Ingredients

Konjac gum

Description

Konjac gum is mainly composed of glucomannan, which has good thickening and water retention effect

Dosage

According to production demand

02.

Lauta®

KN01A

Ingredients

Konjac gum

Description

Konjac gum is mainly composed of glucomannan, which has good thickening and water retention effect,

Dosage

According to production demand

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