The main chemical composition of konjac gum is glucomannan, which is a kind of compound polysaccharides, by D-glucose and D-mannose by 2:3 or 1:1.6 molar ratio by β-1,4 bond combination.

Konjac glucomannan is a kind of non-ionic water-soluble polymer polysaccharide, it and the vast majority of cationic, anionic and non-ionic edible gums have mutual solubility, synergistic or synergistic. Therefore, it is fully equipped with the superior conditions of food additives.

The mechanism and practice of dietary fiber additive combination

Dietary fiber refers to: “food can not be digested and absorbed polysaccharide carbohydrates and lignin”. Dietary fiber has been developed nearly a hundred kinds, the quality of “good” and “bad”, the overall judgment of water-soluble dietary fiber SDD is better than water-insoluble dietary fiber IDF, lignin fiber is the worst. In fact, the most valuable measure of the quality of dietary fiber is the only standard of polysaccharide structure by the number of β-1-3 glycosidic bonds composed of branched chains, more for the better, less for the worse.

Konjac glucomannan is a water-soluble polysaccharide, but also contains a rich β-1-3 glycosidic bond structure, belongs to the high-quality water-soluble dietary fiber, even as a small amount of food additives, can still provide the human body with a certain amount of high-quality dietary fiber to help the human body to obtain a more rational nutritional structure of the diet, to reduce the number of modern Reduce the chance of modern “adult disease”.

Mechanism and practice of thickening additive combination

When designing thickening additives, the first thing to consider is that the corresponding production medium is – a relatively heterogeneous liquid mixture, the composition of which is made up of a few, more than a dozen or so, dozens of components. Therefore, the choice of thickening agent, must consider their complexity.

Choose konjac gum KGM as a thickener, based on it is a non-ionic polymer water-soluble polysaccharides, viscosity up to 20000mpa – s above, with good thickening, adhesion, suspension and emulsification, more importantly, it is the vast majority of cationic and anionic edible gums have mutual solubility and synergistic, so the konjac gum KGM as the main gum agent Therefore, Konjac Gum KGM as the main gum agent has superiority in its function compared with other edible gums. This thickening additive is widely used in fruit juices, fruit treasures, fruit teas, jams, eight-treasure porridges, condiments and all pastes.

Mechanism and practice of suspension additive combination

The first thing to consider when designing suspension additives is the relative stability of the viscosity of the additive solution, which is the key, and the estimation of the specific gravity of the suspension, which is the basis. Any monomer edible gum solution will be more obvious by the concentration, temperature, pH and salts, if the use of composite similar function with gum, the effect will be significantly changed.

Konjac gum KGM is a non-ionic polymer polysaccharide, it and most of the cationic and cationic edible gums have mutual solubility and synergistic, so konjac gum KGM is the first choice of suspension stabilization. The suspension additives thus produced are widely used in granulated oranges, Mingleberry, silver ear slices, cantaloupe candies and pineapple granules.

Mechanism and practice of jelly additive combination

In the jelly additives, konjac gum KGM and carrageenan CAR are the main body of the gel, and when they are co-solubilized, there is a gel synergistic effect. It is most likely that in the two polysaccharide solutions, the double helix structure formed by carrageenan CAR is the main body, and the molecules of konjac gum KGM are wrapped around the double helix with a large pitch, so that the whole structure forms a more compact molecular moment colloidal solution, which leads to the necessary conditions for the increase of jelly strength.

The involvement of cationic potassium salts and the use of a heat source as a driving force contributed to the collision of the two polysaccharides, the frequency of entanglement, which plays a key role in the formation of gel strength.

Adjusting the type and amount of konjac gum in the additives can form crispy, tough, glutinous and kneaded jellies, and adding a small amount of some derivatives of konjac gum KGM can prevent water precipitation. There are hundreds of jellies on the market, but few of them are beyond this range.

Mechanism and practice of soft candy additive combination

In the process of soft candy additive design, the gel is mainly based on carrageenan CAR as the main gel mode, supplemented by konjac gum KGM, and its gel mechanism is exactly the same as that of konjac gum KGM and carrageenan CAR in jelly stabilizers.

Organic potassium salts and mixed phosphates can promote and accelerate the frequency of collision and entanglement of two polysaccharide molecules, but its energy is much smaller, if the temperature ≥ 100 turning point and in the presence of sucrose, the gel effect will be enhanced, so the formation of fudge base material. Based on this mechanism it is possible to produce gel fudge, fruit and vegetable fudge and fruit fudge.

Mechanism and practice of meat additive combination

When designing the main agent of meat additives, the first thing to consider is the viscoelasticity, emulsification and water absorption function of the colloid. Comprehensive previously mentioned, konjac gum KGM and carrageenan CAR mixed solution of the two molecules under the action of thermal energy, can be entangled with each other to form a three-dimensional network, which is viscoelastic and water-absorbent functional substances of the hardware; beneficial phosphate and salt from the meat dissolved in high viscous substances, which is viscoelastic, emulsifying and water-absorbent substances of the software.

With the above hardware and software functions of meat additives, which is characterized by strong emulsification capacity, good water retention, adhesion and coagulation force is very strong, which additives involved in the production of minced meat products, ham sausage, luncheon meat, meatballs, bullet toughness, good slicing; production of injected meat slices smooth, consistent texture, color and lustre of the natural; the production of the elastic toughness of the meat, bite, consistent texture, sharp, refreshing. No matter what form of processed meat will not precipitate oil and water.

Mechanism and practice of additive combination for cold drink products

Konjac gum KGM, xanthan gum XG and a small amount of carrageenan CAR dissolution, can form a three-dimensional mesh structure, when which konjac gum KGM and xanthan gum XG ratio of 3:2, its solution can form the highest performance viscosity, the highest yield value, the maximum gel strength, the most solid three-dimensional mesh structure.

According to the above physicochemical phenomenon, take the proportion of moderate, it lays a series of cold drink dairy products base material, such as the production of milk and oil-free zero-expansion soft ice products, to adjust the amount of konjac gum KGM; production of non-cream high-expansion ice cream, to moderately reduce the amount of konjac gum KGM; production of high-cream puffed ice cream, to lower the amount of konjac gum used.

Mechanism and practice of dairy additive combination

When designing dairy additives, the first thing to consider is the complexity of dairy grouping. Dairy is a mixture of a variety of substances, due to the wide variety of dispersed substances, dispersion varies greatly, so the milk is not a simple dispersion system, but by the true solution, polymer solution, colloidal suspension, emulsion and other transitional complex dispersive system is composed of.

Overview of the specificity of the dispersion system of dairy products, stabilizers are preferred in a number of powerful emulsifying additives to reduce the surface tension between the various solutions in the dairy system in order to facilitate mutual solubility, and then add some of the appropriate viscosity of the 3ACF-120 Konjac Gum KGM and the relevant components in order to strengthen the thickening emulsification of the dairy additives of the macro-stability.

This series of additives were involved in the production of straight acid stirred yogurt, straight acid gel yogurt, sweet milk, chocolate milk and multi-dimensional milk, have achieved excellent results and market effects.

Mechanism and practice of noodle product additive organization

As Konjac Gum KGM is a water-soluble polymer polysaccharide, which can naturally form a glycan network by itself, when mixed with flour, it can make the gluten more taut and elastic. Therefore, this establishes its use in noodles, dumpling skins, pies, frozen dumplings, soup dumplings and so on. The stabilizer in the noodles can make the noodles have bite, long cooking, crisp; in the dumplings can make dumplings cooked for a long time without breaking; in the frozen food can make dumplings, dumplings in -25 ℃ freezing does not break, a sudden rise to 100 ℃ cooking does not break.

As can be seen from the above, the application of konjac gum KGM in the food and food additive industry not only has a solid theoretical foundation, but also has successful practical experience to follow.