Konjac Flour (New Food Ingredients)

GENERAL PROPERTIES

1) highly soluble in cold and hot water and forms a viscous sol in

20-30 minutes.

2)gels with mild alkali

with kappa carrageenan
with xanthan gum

3)heat stable gelation

4)interaction with starch

5)synergism with kappa carrageenan, xanthan gum and LBG

6)stable at low pH

APPLICATIONS AND FUNCTIONAL USES

APPLICATION	FUNCTION
Confectionary	viscosity, texture improver,moisture enhancer
Jelly	gel strength, texture improver
Yogurt	fruit suspension, viscosity, gelation
Pudding	thickening, mouthfeel
Pasta	water holding capacity
Fiber drinks	fiber content, mouthfeel
Meat	bulking, fat replacer,moisture enhancer
Edible films	water soluble, water insoluble

Health Canada approved as a food ingredient in Canada

FDA approval as GRAS in the United States Konjac flour be affirmed as GRAS for use as food ingredient
Listed on FCC(Food chemical codex), the 4th edition 1996 USA

Approved by the EU # L295127, E-425
Listed under E425, Annex V, food additives, 1998, EU