The main chemical composition of Konjac Gum is glucomannan, which is a complex polysaccharide. It has mutual solubility, synergy or synergistic properties with most cationic, anionic and non-ionic edible gums. Therefore, it fully possesses the advantages of food additives.
The main chemical composition of Konjac Gum is glucomannan, which is a complex polysaccharide. It has mutual solubility, synergy or synergistic properties with most cationic, anionic and non-ionic edible gums. Therefore, it fully possesses the advantages of food additives.
Mechanism and practice of suspension additive combination
When designing suspension additives, the first thing to consider is the relative stability of the viscosity of the additive solution, which is the key, and the specific gravity of the suspended matter is estimated, which is the basis. Any monomer edible gum solution will be significantly affected by concentration, temperature, pH value and salts. If a composite gum with similar functions is used, the effect will be significantly improved.
Konjac Gum KGM is a non-ionic high molecular weight polysaccharide. It has mutual solubility and synergy with most cationic and anionic edible gums. Therefore, Konjac Gum KGM is the first choice for suspension stability. The suspension additives produced in this way are widely used in granular orange, mingliezi, tremella slices, cantaloupe candy and pineapple grains.
Mechanism and practice of jelly additive combination
In jelly additives, konjac gum KGM and carrageenan CAR are the main components of gel. When the two are dissolved together, they have a gel enhancement effect. The most likely possibility is that in the two polysaccharide solutions, the double helix structure formed by carrageenan CAR is the main body, and the konjac gum KGM molecules are wrapped around the double helix with a large pitch, so that the entire structure forms a more compact molecular moment colloidal solution, which leads to the necessary conditions for improving the strength of jelly.
The participation of cationic potassium salts and the use of heat sources as power promote the collision and entanglement frequency of the two polysaccharides, which plays a key role in the formation of gel strength.
Adjusting the model and dosage of Chengdu Root KGM in the additive can form crisp, tough, glutinous and kneaded jellies, and adding a small amount of konjac gum KGM derivatives can prevent water precipitation. There are hundreds of forms of jellies on the market, and few exceed this range. Chengdu Root Konjac Gum is widely used in jelly making.