KONJAC GUM

Format: 600g
Code 41550
Standard code 38691
Packaging 6u
Extracted from the Asian plant _amorphophallus konjac._ Thickener, stabilizer, gelling agent. High water absorption capacity.
Mode of use
Dissolve Konjac cold or, if required, dissolve cold and then heat to 80 °C. In all cases, stir vigorously to ensure a homogeneous mixture. To avoid the formation of lumps, it is recommended to mix it previously with the solid ingredients of the recipe.
Dosage
0.5 - 5g/kg
thickener: konjac gum (e425i)
White-beige powder. It has the ability to produce synergies with several additives. Synergy with sucrose and sweet products. Improved with the addition of lime.
Features
Thickening and gelling power
Konjac is a multifunctional ingredient that acts as a thickener, stabilizer and gelling agent, with a high water absorption capacity. Its versatility is enhanced by the synergies it generates with various additives, including sucrose and sweet products. It also improves its performance when combined with calcium. Konjac forms elastic gels, both reversible and irreversible, depending on the ingredients combined.

Resistance to freezing

High

Hydration

Hot and cold

Temperature resistance

Thermo-irreversible

Application medium

Liquids

Elaborations
Possible
Elaborations
With Konjac you can achieve: Konjac + Kappa (thermo-reversible elastic gel) / Konjac + xanthan (very elastic gel) / Konjac + starch (increased viscosity that stays both cold and hot). Also thermo-irreversible gelatines with the ability to adhere to themselves, cold jams and thermo-irreversible sauces and gels.

Frequently Asked Questions

How to avoid lumps when using Konjac?
It is recommended to mix Konjac with solid ingredients before dissolving it in liquids.
Can I use Konjac in hot and cold preparations?
Yes, Konjac works both hot and cold (up to 80 °C).
Does Konjac work best with any particular additive?
Yes, it generates synergies with sucrose and improves its performance with the addition of calcium.
Products
Products