Konjac contains low calorie, low protein and high dietary fiber, and is an ideal diet food. Konjac gum is a polysaccharide formed by linking D-mannose and D-glucose. The ratio of D-mannose to D-glucose is 1:1.6. Konjac gum can be dissolved in water to form a high-viscosity pseudoplastic solution. After being treated with alkali, it forms an elastic gel, which is a thermally irreversible gel. Utilizing the characteristic of konjac gum that can form thermally irreversible gel, various foods can be made, such as konjac cake, konjac tofu, konjac vermicelli and various bionic foods (such as shrimp, kidney flower, tendon, sea cucumber, jellyfish skin, etc.).
Applications
Konjac has a wide range of uses as food and food additives:
1.As a thickener and stabilizer, it can be added to jelly, jam, fruit juice, vegetable juice, ice cream, ice cream and other cold drinks, solid drinks, seasoning powder and soup powder;
2.As a binder, it can be added to noodles, rice noodles, twisted skin, meatballs, ham sausage, bread and pastries to enhance gluten and keep fresh;
3.As a gelling agent, it can be added to various soft candy, brown sugar and crystal sugar, and can also be used to make bionic food;
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