Konjac flour is soluble in cold water and forms highly viscous solutions. Therefore, konjac flour is used as a thickening agent in soups, sauces, and dressings. As a gelling agent, konjac flour is also used to bind water in meat and vegetarian analogs. The gelling property of konjac flour also allows it to be functional as a fat replacer in many types of processed foods. Additionally, konjac flour is an excellent film former, perfect for batters and breadings.
Konjac Flour Characteristics |
Add mouthfeel Control phase separation Control viscosity Create formed foods Enhance spreadability Extremely viscous solution |
Extend shelf life Form reversible or non-thermo-non-reversible gel Great water binding capabilities Prevent synerisis (watering out) Retard crystal growth Suspend particulate matter |
Bakery products Dietary fiber supplement Improvement in sponges Prolongs the freshness Freeze-thaw stability Pies: Forms gels Prolongs shelf life Prevents bleeding Retains moisture Beverages Dietary fiber supplement Texture improvement Fruit Juices: Particulate suspension Mouthfeel Viscosity control Carbonated Beverages Particulate suspension Mouthfeel Viscosity control Foam control Concentrates and Ades Controls viscosity Used in powdered and liquid concentrates Adds mouthfeel Particulate suspension Maintains foam Creates bulk Reduces food calories Plate or carry flavors Regulates freeze point Maintains color and flavor Confectionary Viscosity Texture improver Moisture enhancer Dairy Based Drinks For Aseptic, UHT and HTST formulations Particulate suspension (e.g.Cocoa) Adds Mouthfeel Aids in Processing
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Desserts Texture improvement Water-holding capacity Dough Conditioners Retains moisture Reduces tackiness Enhances pliability Edible films Water soluble Water insoluble Fiber drinks Fiber content Mouthfeel Formed Foods Creates gel structures Controls gel set Adhesion of layers Aids in extrusion processing Controls viscosity of matrix Frozen Foods Controls crystal growth Prevents moisture loss Reduces freezer burn Controls synerisis Prevents thaw separation Controls freezing point Glazes Creates low solids glazes Reduces tackiness Enhances shine Extends shelf life Increases flexibility Gravies Viscosity adjustment Emulsion stability Ice Cream Adds viscosity Emulsion stability
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Jelly Gel strength Texture improver Meat Bulking Fat replacer Moisture enhancer Non-Dairy Creamers Controls phase separation Provides mouthfeel Extends shelf life Noodles Texture improvement Qualitty improvement Pasta Water holding capacity Pudding Thickening Mouthfeel Sausage/meat products Juice/gravy holding capacity Shape-forming/holding excellence Adds sticky texture Whipping Cream Foam stabilization Prevents synerisis Cost reduction Yogurt Fruit suspension Gelation Controls texture and consistency Prevents synerisis Controls Viscosity Particulate suspension for fruit preparations
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