Konjac stabilizer can be used well in milk products,it makes the product quality stability and a long time storage,the antholeucin will not settle or bed, can be easy filtered and with nice taste.

Compared with other thickeners like xanthogen gum, guar gum and red locust bean gum,kanjac gum is nonionic, thus can hardly be affected by the salt in the system. Under normal temperature, it can still keep stable when the PH value is lower than 3.5. Using konjac gum to replace red locust bean gum in dairy products as ice cream and milk products can restrict the growth of ice crystal to stabilize the product quality.