AN INTRODUCTION to Konjac Flour

Our konjac flour"PROPOL RS (RHEOLEX RS)" is characterized by a very fine mesh size (80 mesh sieve) that is easily soluble in cold and hot water. It forms a neutral, stable viscous sol in about 20-30 minutes. These characteristics distinguish Our konjac flour from other grades of konjac flour, making it especially advantageous in applications as a food ingredient. Our konjac flour also forms an elastic,thermo-irreversible gel when added to an alkaline solution.Our konjac flour was developed specially for the food industry.


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

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