Konjac Gum

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WON LONG (HONG KONG) CO., LIMITED

Tel : +86 131 1706 3596

Fax : 00 852 3174 7694

Email : info@wonlongkonjac.com
sales@wonlongkonjac.com

Address : Unit 04, 7/F, Bright Way Tower, NO. 33 Mong Kok Road, Kowloon, HK

HOME > PRODUCTS > Konjac Gum

White in appearance without smell. It has high viscosity and transparency, and can be quickly dissolved. The processing procedure:Konjac Fine Powder with alcohol, to get rid of impurities like Starch, ashy substances, cellulose, pigment and alkaloid, thus to get the high-purity konjac gum. Glucomannan dry base contents account for 80%-95% in the product. By using edible alcohol as carrier, the processing procedure adopts modern and advanced techniques, without using any chemical additive, thus to ensure the quality and purity of the product.

Application:

Konjac gum are mainly used in producing high-end food, pharmaceutical and healthcare products and cosmetics, such as jelly, jam, jelly drops, dairy products and medicine capsules, etc.

Water Dessert Jelly

Konjac Gum provides the following advantages in dessert jellies:
Thermoreversible
Cost effective
Minimal syneresis
Contributes to gel clarity
Provides higher melting temperature and higher gelling temperature

Konjac is an excellent gelling agent that exhibits a wide spectrum of textural properties. It forms transparent thermoreversible gels with minimal syneresis. It melts at high temperature and has the ability to gel at room temperature thus, refrigeration is not required.

Synergistic Effect with Other Hydrophilic Gums:The combination of konjac and carrageenan can result in obvious synergistic effect. When konjac and carrageenan are formulated at a ratio of 1 :4, the intensity of the produced gel reaches the highest; when formulated at a ratio of 4 :1, the gel reaches the maximum viscosity. The carrageenan colloid added with konjac gum features excellent elasticity and tenacity.