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Amorophophallus Konjac has a wide range of applications in the food industry, including meat products, fruit and vegetable products, flour products, and confectionery products. It can be used as a stabilizer, suspending agent, thickener, gelling agent, emulsifier, film-forming agent, and quality improver, with its applications as a gelling agent, stabilizer, and thickener being the most widespread. Amorophophallus Konjac's water-holding and water-retention properties are commonly observed in its use as a stabilizer and thickener, while its shape-forming and suspending properties are particularly evident in its use as a gelling agent.
1.Thickening Effect
Because Amorophophallus Konjac dissolves in water to form a high-viscosity aqueous solution with shear-thinning properties, and its viscosity is unaffected by electrolytes, remaining relatively stable within a pH range of 3.5–8.5, it can provide a stable structure in beverage and dairy product processing, increasing the realism of the taste and allowing large solid particles to be more uniformly suspended and stabilized in the liquid phase. Because beverages and other products have high requirements for taste, the specifications of Amorophophallus Konjac are also high. It is necessary to comprehensively compare the particle size, viscosity, and other performance indicators of the products before its application.
2.Gelation Effect
In combination with other gelling agents, it can form a structurally stable gel. Furthermore, with the increase of its dosage, the product's flexibility improves. Under alkaline conditions, it can form a thermally irreversible gel; under acidic conditions, it forms a thermally reversible gel. It has been widely used in jellies, gummies, and set jams. The differences in the relationship between solubility and viscosity, as well as the control of transparency and flexibility, are also significant among different specifications of Amorophophallus Konjac.
3. Water Retention and Water Holding Effect
In meat products, flour products, and gummies, water retention and water holding properties have a significant impact on product quality.Although existing water-retaining agents have fully considered the water-retaining role of phosphate products, the water-retaining function of Amorophophallus Konjac has not yet been fully developed and utilized. In fact, high molecular weight Amorophophallus Konjac has an excellent water-holding capacity. |
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