Uses of glucose

Glucomannan uses:
Moisturizer, thickener, stabilizer, gelling agent, film-forming agent, emulsifier

1. Water retention
Konjac glucomannan can be dissolved in cold and hot water, and its water absorption can reach 100-200 times. The sol has a typical shear thinning phenomenon, that is, the apparent viscosity decreases with the increase of shear rate. It is a typical pseudoplastic fluid, so the measurement conditions should be strictly controlled when measuring viscosity.

2. Thickening
Konjac glucomannan has excellent thickening properties due to its large molecular weight, strong hydration ability and uncharged properties. The viscosity of a 1% concentration glucomannan aqueous solution reaches 5000-40000 mpa, which is the highest viscosity among natural thickeners. Konjac glucomannan has the ability to maintain a solid and moist tissue structure after heating. Others are generally thickened. The agent does not show the same ability.

2. Thickening
Konjac glucomannan has excellent thickening properties due to its large molecular weight, strong hydration ability and uncharged properties. The viscosity of a 1% concentration glucomannan aqueous solution reaches 5000-40000 mpa, which is the highest viscosity among natural thickeners. Konjac glucomannan has the ability to maintain a solid and moist tissue structure after heating. Others are generally thickened. The agent does not show the same ability.

3. Stability
Compared with thickeners such as xanthan gum, guar gum, and red locust bean gum, konjac glucomannan is non-ionic, so it is very little affected by the salt in the system. The pH value drops below 3.5 at room temperature and remains stable. Using konjac glucomannan instead of red locust bean gum in dairy products such as ice cream and milk products can control the growth of ice crystals and stabilize their quality.

4. Gelability
Konjac glucomannan has unique gel properties. Add a small amount of alkali to konjac sol with a concentration of 2%-3%, heat it in a water bath to 85°C and let it stand for about two hours, it will form an elastic, solid gel. Irreversible gel, using its thermally irreversible gel properties, can be used to make a variety of foods, such as konjac cake, noodles, bionic food, vegetarian food, etc.

5. Film-forming property
Whether it is konjac glucomannan itself or compounded with other colloids (such as Kappa carrageenan), it shows excellent film-forming properties.

6. Synergistic effect with other hydrophilic colloids
There is an obvious synergistic effect between konjac glucomannan and Kappa carrageenan. After the two are heated together and then cooled, they can form gels with different brittleness and elasticity. When the ratio is 4:6 or 4.5:5.5, the gel strength reaches the maximum value. Konjac glucomannan also has good synergistic effects with xanthan gum, guar gum, red locust bean gum, gellan gum and other colloids.