Konjac Gum

The tuber is washed, chopped and ground. The resulting flour undergoes a further washing process where the starch (among other materials) is removed. It is then dried and ground again to obtain the powdered product.

It is used to gel and stabilization food products. It has a high water-absorption capacity and is thermally stable. It boosts viscosity and adds fiber to the final preparation. It is mainly used for its ability to increase volume, as well as for its emulsifying and thickening properties. As an emulsifier, this ingredient helps to keep a mixture of two or more phases homogeneous.

Combined with other hydrocolloids in meat products, restructured products and surimi. To control crystallization in frozen products. To make pasta, sauces, and other preparations. Used in dietetic products as a satiating fiber.