Konjac Gum E425(i) is used in the food and beverage industry as a thickening, stabilizing, gelling and bonding agent. Konjac Gum can be used in Food, Beverage, Pharmaceutical, Health & Personal care products, Agriculture/Animal Feed/Poultry. Konjac Gum E425(i) is also used instead of Locust Bean Gum in a stabilizer and added to ice cream, cheese and other dairy products, it will stabilize their quality by preventing the development of ice crystals.
Konjac Gum E425(i) uses as follows:
In Food Production
Konjac Gum E425(i) can be used as thickener, texture stabilizer, emulsifier, and gelling agents in food such as inCandy, Jelly Breads, cakes, Noodles, Ice creams, Canned meat, sausage, dairy products:Fruit yoghurt, set yoghurt, stirred yoghurt,Toasted Sandwich, cheese, Puddings custard, flan, Ice cream, Mousses, frozen mousses, Non dairy creamers, Butter substitute,Whipping cream, Chocolate, Bakery products.
Konjac Gum E425(i) can be used as emulsifier in beverage such as Prepared soups, Fibre drinks, Soft drinks and Concentrates.
Konjac Gum E425(i) can be used as dietary fiber and gelling agent in Pharmaceutical. The use is not big.
In Health & Personal care products
Konjac Gum E425(i) can be used as texture stabilizer and emulsifier in Cosmetics products.
In Agriculture/Animal Feed/Poultry
Konjac Gum E425(i) can be used as preservative for fruit and texture stabilizer in Agriculture/Animal Feed/Poultry.
In Other Industries
Konjac Gum E425(i) is used as thickening agent: in paper, printing, rubber, ceramics and photographic film to improve viscosity; in drilling mud to improve viscosity. Konjac Gum is used as gelling agent: in cosmetic to retain water.
Konjac Gum(20000cps, 25000cps) is derived from the konjac plant and appears as an odorless, white or light yellow fine powder. It has a viscosity of approximately 25000mPa.s. Konjac Gum 20000cps, 25000cps is often used as a vegan substitute for gelatin, and is used in various popular Asian fruit jelly snacks. It has almost no taste and is valued more for its consistency.
^ The below chart is from konjacfoods.com
|Fruit yoghurt, set yoghurt, stirred yoghurt||0.25 -0.4%||resistant to adicidity, fermentation and compatible with pasteurisation and sterilisation, mouthfeel, moisture enhancer|
|Acidified creams, cheese||0.2%||resistant to adicidity, fermentation and compatible with pasteurisation and sterilisation, texture|
|Toasted Sandwich cheese||0.4-0.6 %||Avoids overmelting effect, preserves neat aspect Resists temperature fluctuations|
|Puddings custard, flan||0.25 -0.4%||Moisturiser, stability, syneresis control|
|Ice cream||CR 0.015%+ KGM 0.15 – 0.35%||protection against meltdown, creaminess|
|Mousses, frozen mousses||0.2 -0.4%||Emulsion, foam stabiliser, freeze thaw stability|
|Non dairy creamers||0.33 – 0.66||Controls phase separation and syneresis, , provides mouthfeel (creaminess), extends shelf life (stability).|
|Butter substitute,||10% (MCC+ KGM)||Low fat products, mouthfeel, reduces chalkiness|
|Whipping cream||0.25 -0.4%||Foam stabiliser, freeze thaw stability|
|Dough conditioners||Reduces tackiness, enhances pliability|
|Bakery products||DF supplement, improves sponges’s freshness, freeze thaw stability|
|Pie fillings||Water activity/ retains moisture, prevents bleeding, prolongs shelf-life|
|Shortening||1.5 – 2%||educes calories and fat (-75%), maintains mouthfeel substitute shortening replacer and bite, reduces sogginess vs other colloids|
|Icing||Gel, texture, shine, protection against syneresis|
|Piping jelly, toppings||0.25 -0.4%||Texture, water stability, shine, increases flexibility/hardness|
|Coatings, glazes||0.25 -0.4%||Low solids glazes, reduces tackiness, enhances shine, extends shelf life|
|Water barrier||KGM 0.15% (with carragenan + xanthan + sorbitol)||Very low use tasteless film barrier against migrating water in sandwiches imparting soginess and influencing shelf life|
|Noodles, pasta||1%||Water holding capacity, temperature stability, DF, low protein, low starch, reduces starch solubilisation (loss)|
|Biscuit filling||5-10% (with MCC)||Fat:oil reduction, controlled water activity, creamy mouthfeel|
|Sweets, gummies||0.1%||Texture improver, moisture enhancer partial substitution of gelatine (heat stability)|
|Jelly||0.9%||gel strength, texture improver (versatile elasticity)|
|Meringues||0.25 -0.4%||Foaming agent, stabilizer|
|Chocolate||2.5%||Heat resistance to 50 degrees C, 95% chocolate + 5% KGM based mix|
|Mayonnaise||0.3-0.6 %||Thickener (low gel strength agars)|
|LF Salad dressing||MCC + KGM||Fat (oil) substitute|
|Ketchup||0.15 – 0.5%||Thickener|
|Sauces, gravies||Emulsion stability, thickener, viscosity adjustment|
|Prepared soups||0.2 – 0.5%||Texture, suspension, Dietary Fibre|
|Fibre drinks||3-5%||Texture, DF (low dp KGM)|
|Soft drinks||0.15-0.5%||Texture, suspension, foam structure, Dietary Fibre|
|Concentrates||0.5-1%||Maintains colour, regulates freeze point, aroma support, texturises|
|Fruit Gelatin fruit desserts, WDG||0.95% – 1% KGM + gellan||Gel low syneresis, transparency, Dietary fibre, resistance to sterilisation in Mitsumane type reformed fruit chunks|
|WDG||0.5- 0.95%||Gel, low syneresis, transparency, Dietary fibre|
|Sherbets||Texture, protection against meltdown|
|Jam||0.5- 1%||Flavour release, gelling agent|
|Low calorie marmalade, jam||0.2-0.5%||thickener|
|Cheese spread||0.5-0.6%||Thickener, stiffer slices, processability, moisture control|
|PROCESSED MEAT PRODUCTS||Usage levels||Application|
|Injection, tumbling||0.2-0.5% KGM + 0.2-0.6% CARA||Moisture enhancer, water stability, fat replacer – texture ( DF, low protein)|
|Pet-food meat analogue||0.75-1.5% KGM + 0.5-1% CARA||Water stability in association with other gums or alone, resistant to retorting, shear resistant fat replacer and texturiser|
|Sausage meat products, burgers||KGM 1.5%, AGAR 0.4%, Xanthan 0.6%||Juice, gravy holder, shape holding, sticky texture, whipping|
|Surimi||0.2 – 0.4% KMG 0.3% KGM + 0.8 CARRA||KGM Processing aid, elasticity, resistance to breakage|
|OTHER PRODUCTS||Usage levels||Application|
KGM + CARRA…
|Gel structure, gel set control, adhesion of layers, extrusion and processing aid, matrix viscosity control,|
|Reformed foods for frying||1.5% deacKGM+ wheat flour, xan. + starch, curdlan…||Cohesion and high temperature cohesion of different aqueous and oily pastes and chunks|
|Frozen foods||0.05-0.3%||Crystal growth control, reduces moisture loss, reduces freezer burn, controls syneresis, reduces thaw separation, controls freezing point|