In recent years, more and more attention has been paid to the related application research of glucomannan in the food industry. Konjac Root Extract has a reasonably high viscosity, so it can be used as a food thickener. The role of thickener is that it can be used as a food additive to change the relevant physical properties of food.
Glucomannan Thickener
Glucomannan (KGM) is characterized by its large relative molecular mass, strong hydration ability and no charge, which determine its excellent thickening properties. KGM is a natural polysaccharide with the highest viscosity among polysaccharides. The viscosity of 1 g of KGM dissolved in 100 g of water is as high as 30 Pa·s. Compared with thickeners such as carrageenan, xanthan gum, and locust bean gum at the same concentration, KGM has a higher viscosity. And it is a nonionic thickener. It is relatively less affected by the salt in the system, so it has important application value in the food industry.
In addition, when KGM is mixed with thickeners such as xanthan gum and starch, it has a good synergistic thickening effect. Mixing 0.02%~0.03% konjac powder with 1% xanthan gum can increase the viscosity by 2~3 times.
Summary
Konjac Root Extract is a good choice as a food thickener and can be widely used in various foods to increase its viscosity. At the same time, KGM is also a natural dietary fiber with a variety of excellent properties. It is widely used in many fields such as food and environmental protection, and has good practicability.