Konjac Gum、Konjac Powder

2025 China International Exhibition on Food Additives and Ingredients

Our company at the 2025 China International Food Additives & Ingredients Exhibition — some snapshots

2025/10/29

The 3rd Guangdong (Chaozhou) Specialty Food Industry Conference 2025

Our company will be attending the 2025 Pakistan Food Ingredients & Machinery Packaging Exhibition (FOOD ASIA).

2025/10/29

Food Asia Exhibition 2025 in Pakistan Lahore

Food Asia Exhibition 2025 in Pakistan Lahore

2025/10/29

Food & Nutritional Ingredients Exhibition 2025 in Turkey

Food & Nutritional Ingredients Exhibition 2025 in Turkey

2025/10/29

What is the proportion of highly transparent konjac powder used in the food industry?

The application rate of highly transparent konjac flour in the food industry primarily depends on the type of food, processing techniques, and the desired functionality—such as gelling, thickening, stabilizing, or shaping. Overall, the typical addition range typically falls between 0.01% and 4.0%, though this can vary significantly depending on the specific product category: 1. **Gel-Based Products (Jelly, Pudding, Candies):** - **Jelly/Pudding:** Konjac flour is essential for creating a clear, elastic gel. The recommended addition level is 0.2% to 0.5%, effectively replacing part of gelatin or agar while maintaining transparency and keeping the product low in calories. - **Fat-Free Candies, Gummies, and QQ Candy:** Its gelling properties allow for reduced sugar content, with an optimal dosage of 0.2% to 0.85%. This enables the formation of a chewy, Q-like texture even under low-solids conditions, delivering half the calories of traditional gummy candies. 2. **Beverages and Frozen Foods (Juices, Ice Creams, Drinks):** - **Fruit Juices, Vegetable Juices, Yogurt Drinks, and Suspended Beverages:** Konjac flour acts as a thickener and stabilizer, preventing separation and enhancing smoothness. The ideal dosage ranges from 0.15% to 0.5%. In soft drinks, it can also serve as a suspending or foaming agent, with usage levels as low as 0.01% to 0.3%. - **Ice Cream, Sorbets, and Frozen Desserts:** Konjac flour helps minimize ice crystal formation and reduces staling time, resulting in a finer, creamier texture. The recommended addition level is 0.1% to 0.3%, while also helping to lock in moisture and prevent dehydration. 3. **Meat Products and Biomimetic Foods:** - **Meat Products (Ham Sausages, Luncheon Meat, Western-Style Sausages):** Konjac flour enhances water retention, elasticity, and slicing qualities, typically used at a concentration of 0.2% to 0.5%. - **Plant-Based Meat Alternatives (Vegetarian Steaks, Biomimetic Meatballs):** When combined with soy protein, konjac flour mimics the fibrous texture of real meat, often added at higher rates—around 1% to 2%. - **Seafood Substitutes and Konjac-Based Products (Biomimetic Squid Rings, Konjac Noodles, Konjac Tofu):** As a key ingredient for shaping and texturizing, konjac flour is used in relatively high proportions, ranging from 2.5% to 4.0%. The exact amount may vary based on the desired product hardness—for instance, premium-grade flour might be used at slightly lower ratios for konjac noodles, while standard biomimetic products often require higher concentrations. 4. **Rice & Pasta Products and Baked Goods (Noodles, Bread, Pastries):** - **Noodles, Rice Noodles, Dumpling Wrappers, and Rice Vermicelli:** Konjac flour boosts dough strength, prevents sticking, and improves translucency (e.g., adding 0.5% to spring roll wrappers ensures they remain shiny and intact without tearing). Typical dosages range from 0.5% to 0.8%, though some pasta varieties may use as little as 0.1% to 0.2% by weight of the flour. - **Bread, Cakes, Pastries, and Frozen Foods:** Konjac flour enhances dough extensibility, locks in moisture, and extends shelf life. A common dosage range is 0.5% to 0.8%. For high-end baked goods, purer forms of konjac flour can be incorporated at higher levels—up to 1% to 3%—to better control staling rates. 5. **Sauces, Solid Drinks, and Soup Powders:** - **Solid Drinks, Seasoning Powders, Thickening Agents, and Soup Mixes:** Konjac flour serves as a thickening agent, improving mouthfeel and texture. Dosage levels typically range from 0.5% to 3.0%, adjusted according to the final product’s concentration. - **Condiments (Seasoning Sauces, Fruit Jams):** It increases viscosity without compromising clarity, with optimal usage levels between 0.5% and 2.0%. This helps avoid the cloudy appearance that can result from using conventional thickeners. **Key Considerations:** - **Adjustment Based on Product Needs:** Highly viscous, ultra-clear konjac flour grades (with viscosities exceeding 30,000 cps) may allow for slightly lower addition rates, whereas less viscous varieties might require higher dosages. - **Synergistic Blending Effects:** When combined with other ingredients like sodium alginate, carrageenan, or soy protein, the required amount of konjac flour can often be reduced. For example, when paired with sodium alginate for seafood substitutes, the total konjac-to-alginate ratio can be optimized to around 1%. - **Processing Factors:** Dissolution methods (ensure thorough mixing in hot water), heating temperatures, and pH levels all influence how effectively konjac flour performs. Therefore, production processes should be fine-tuned to achieve the best results.

2025/10/29

Specific application examples of carrageenan in meat products

Carrageenan is widely used in meat products, particularly in popular items like sausages, ham, and luncheon meats. Its water-holding, gelling, and stabilizing properties help enhance product quality. Below are specific application examples along with key parameters: 1. **Ham Sausages (Core Application in Minced Meat Products)** **Application Needs:** Improve water retention to prevent drying and toughening during cooking; enhance elasticity and slice integrity while reducing production costs. **Addition Method:** Add 0.4% carrageenan based on the total weight of raw meat, combined with 0.4% phosphate and 0.25% sodium caseinate. **Process Highlights:** Mix carrageenan with salt, phosphates, and other ingredients, then add 20% water by weight of the raw meat to create a brining solution. Marinate at 0–4°C for 24 hours. During chopping and mixing, maintain the temperature below 10°C—first blend slowly to evenly distribute the gelatinous mixture with the minced meat, followed by phased addition of fat, starch, and spices. **Results:** Product yield increases by over 130%, cooking losses decrease by 8–10%, slices remain intact without crumbling, resulting in a delightfully chewy, tender, and smooth texture with minimal visible moisture separation. 2. **Frankfurt Sausages (Emulsified Meat Products)** **Application Needs:** Address fat exudation and loose gel structures during high-temperature cooking while ensuring optimal digestibility. **Addition Method:** Incorporate 0.2% κ-carrageenan alongside 600W ultrasonic treatment for 40 minutes (for synergistic enhancement). **Process Highlights:** Use fresh pork hind legs and back fat as raw materials. During chopping and mixing, ensure carrageenan is uniformly dispersed throughout the meat paste, keeping emulsification temperatures ≤10°C. The final product undergoes baking and boiling to set its shape. **Results:** Cooking losses drop to just 1.86% (significantly lower than the control group’s 6.87%), with stable fat distribution preventing separation. The sausage surface remains smooth, and slices exhibit uniform thickness. The dense gel structure boosts hardness and chewiness by more than 30%, restoring the protein’s in vitro digestibility to 84.71%. 3. **Brine-Cured Ham (Reconstituted Meat Blocks)** **Application Needs:** Strengthen the bond between meat pieces, minimize moisture loss during curing and cooking, and prevent slicing from falling apart. **Addition Method:** Employ a brine-injection technique using a solution containing 0.3–0.4% carrageenan, combined with 2.5–3.0% salt and 0.4% compound phosphate dissolved in water. **Process Highlights:** Inject the brine solution into the meat block using a multi-needle injector. Vacuum tumbling ensures thorough penetration of the carrageenan-based gel into muscle fiber gaps. The product then undergoes smoking, cooking, cooling, and shaping—all performed while maintaining the meat block temperature ≤8°C. **Results:** Water retention in the ham significantly improves, reducing cooking losses by 9.6%. Slices remain tender and juicy without leakage, with a uniformly fine and delicate texture. Elasticity and slicing performance are markedly enhanced. 4. **Luncheon Meats (Canned Meat Products)** **Application Needs:** Boost product firmness and elasticity, prevent layering and fat separation after canning, and extend shelf life. **Addition Method:** Add 0.3–0.5% carrageenan, paired with starch and soy protein. **Process Highlights:** After mincing the raw meat, thoroughly mix it with carrageenan, seasonings, and starch until fully emulsified. Transfer the mixture into cans, which are then subjected to high-temperature sterilization at 121°C for 30 minutes. **Results:** Luncheon meat achieves a firm, sliceable texture without any loose or crumbly sections. Water retention improves significantly, allowing the product to maintain its shape even after prolonged heat treatment. Fat separation is minimized, extending the shelf life to over 12 months. 5. **Low-Fat Sausages (Functional Meat Products)** **Application Needs:** Replace part of the fat content to reduce calorie intake while preserving the sausage’s taste and juiciness. **Addition Method:** Use 0.2% carrageenan as a partial fat substitute, cutting down animal fat usage by more than 50%. **Process Highlights:** Follow traditional sausage-making techniques: mix carrageenan with lean meat mince, a small amount of fat, dietary fibers, and other ingredients. Ensure the gel evenly encapsulates moisture, creating a fat-like gel structure. **Results:** Low-fat sausages exhibit comparable water-holding capacity, hardness, elasticity, and sensory qualities to conventional high-fat sausages. Calorie content drops by over 40%, making them an ideal choice for health-conscious consumers. 6. **Reconstituted Beef Steaks (Minced Meat Formulation)** **Application Needs:** Bind ground beef into cohesive, steak-like shapes that mimic the texture and appearance of whole cuts, maximizing ingredient utilization. **Addition Method:** Add 0.5–0.8% carrageenan, combined with konjac gum and soy protein isolate (to synergistically enhance binding strength). **Process Highlights:** After thawing, trimming, and brining the ground beef, thoroughly mix it with the carrageenan blend. Press the mixture into steak molds under pressure, followed by low-temperature maturation or quick-freezing. **Results:** Binding strength of the minced meat improves by 55%, resulting in steaks that hold their shape perfectly during cooking. They resist breaking apart when pan-fried, offering a satisfyingly chewy texture and springy elasticity comparable to whole-cut steaks. Additionally, the product demonstrates excellent freeze-thaw stability, with minimal moisture loss upon defrosting.

2025/10/29