Konjac

How Konjac can be used in your food product?

🎯 Konjac, also known as glucomannan, is a versatile and functional ingredient that can be used in a variety of food products to improve texture, stability, and nutritional profile. Its low-calorie and low-carb properties make it an attractive option for health-conscious consumers, while its ability to promote satiety and digestive health make it a valuable addition to any diet.

• Gelling Agent: Konjac has the ability to form a gel when heated and mixed with water.
• Stabilizer: Konjac can also be used as a stabilizer in food products, helping to prevent separation or settling.
• Thickening Agent: Konjac is a natural thickener that can be used in a variety of food products, including sauces, gravies, and dressings. Its high viscosity allows it to create a smooth and creamy texture, making it an ideal alternative to traditional thickeners like cornstarch or flour.
• A Low-Calorie and Low-Carb Alternative: Konjac is low in calories and carbohydrates, making it an attractive alternative to traditional high-calorie and high-carb ingredients. Konjac noodles, for example, are a popular alternative to traditional pasta, providing a low-carb, gluten-free option.
• As a source of Dietary Fiber: Konjac is high in soluble fiber, which can help promote feelings of fullness and aid in weight loss. It also acts as a prebiotic, feeding the beneficial bacteria in our gut and promoting digestive health.
• Suitable to use in below application:
  • Vegan & Vegetarian Products
  • Health Food
  • Jelly
  • Jam
  • Beverage
  • Ice-Cream
  • Meat Products
  • Noodles

Incorporate Konjac in your recipe and see the difference it makes!