Example of konjac application-Jelly

Konjac gum and carrageenan have gel synergistic effect when co-soluble. The mechanism is as follows: among the two polysaccharide molecules, the double helix structure formed by carrageenan is the main body, and the konjac gum molecule is wound on the helix, which makes the whole structure form a closer molecular moment colloid solution, thus leading to the improvement of the freezing strength. The participation of cationic potassium salts and the heat source as the driving force increased the chance frequency of twine of the two polysaccharides, which played a key role in the formation of the freezing strength. Thus forming the base of jelly, puddings, absorbable jellies and other gels.

Using carrageenan mixed with konjac as a gel, you can get high quality and low cost jelly. Compared to gels such as agar, gelatine and pectin, the use of Johnson's konjac gum mixed with carrageenan produces finished jellies with a better texture, better elasticity and greater transparency.