Konjac Gum

Konjac gum has many characteristics such as hydrophilicity, thickening, stability, emulsification, suspension, gelling and film forming, etc. It can be used to make various food additives and is widely used in food industry.

• The application of bionic meat food

Traditional meat products are often high-fat foods, and because konjac gum has a series of properties, such as water retention and expansion, it can be used to prepare bionic foods. Such as vegetarian tripe, vegetarian sea cucumber, etc., received many people's love at home and abroad.

• The use of restructured meat products

Because konjac gum has bonding properties, it can increase the bonding force of products. In order to improve the utilization rate of meat scraps, some scholars have studied the application of Konjac binder based on the bonding of scraps, and the results show that the ideal bonding effect can be obtained when the dosage is 2%.

• The use of meat products preservation

Konjac gum is a natural colloid, after the interaction with water, it will produce a certain gelatinous solution, with a series of outstanding advantages, such as good reliability, water absorption ability is ideal, and relatively high viscosity. Because of these advantages, konjac gum has become a popular preservation material, not only safe and can meet the requirements of environmental protection, for the preservation of meat products, it belongs to a new way.