Example of konjac application-Meat

(b) In ham products and sausage products, konjac gum greatly improves the taste of meat products. Using konjac gum, the yield and quality of meat products can be significantly improved.

In the sausage production process, the fat can be partially replaced with konjac gum to increase the elasticity of the sausage body, suitable for slicing, and improve the water holding capacity, while reducing the fat content and calories. Even if 20% of the fat is replaced, the product still tastes good, is of high quality and has a long shelf life.

For Western-style ham, the meat pieces must be closely bonded to each other, without holes and cracks, the meat tissue is easier to slice, and has good water retention capacity. Typically, soy protein and modified starch are added to meet this requirement, but this can be achieved by adding a certain amount of konjac gum, which is 0.2% to 0.5% of the meat, at a lower cost compared to soy protein and modified  starch.