ISO Food Ingredient Thickener Food Additives CAS 37220-17-0 Konjac Gum

Konjac Gum is a natural dietary fiber derived from the root of the konjac plant. This ingredient has many health benefits and is often used as a thickener, emulsifier, and stabilizer in food production.

One of the most popular applications of Konjac Gum is in the production of noodles and other pasta products. This is because Konjac Gum has a high viscosity, which allows it to create a chewy texture in the finished product. Additionally, Konjac Gum is low in calories, making it a popular ingredient in weight loss products.

Konjac Gum is also used in the production of vegan and vegetarian meat alternatives. It can be used to create meat substitutes that have a similar texture and mouthfeel to real meat, making it a popular ingredient in plant-based protein products

1.   In Food Industry:

- Thickener and Stabilizer: Its special water holding capacity, stability, thickening property, suspension property and gel property allow it to be used in jelly, jam, milk, ice cream, and a stabilizer for the beer bubble.

- Binder for starch products: It can be added to the noodle, bread, meat ball, ham products, to make the food taste better with the feeling of elasticity and freshness.

- Coagulator in candy industry.

- Preservative: Konjac gum can restrain the reproducing of microorganism, which means it can prolong the shelf life of products.

- Healthcare products: Konjac gum is known as the cleaner for the intestinal tract, it is a good food ingredient for losing weight mixes.

2.  In  Pharmaceutical industry:

Eye drops & soft or hard capsules.