Example of konjac application-Cold drinks, Dairy products

Konjac gum molecule and xanthan gum molecule,  when dissolved in the same aqueous medium,  can form a preliminary three-dimensional network structure, when the ratio reaches the best ratio of 3∶2, can form a solid three-dimensional network structure, so it can lay the base material of cold drink ice products and cold drink dairy products.

Using the konjac gum in ice cream,the amount of fat added can be reduced, the viscosity of the solution can be increased, water holding capacity can be enhanced, inflation rate can be increased, organization can be improved, in order to prevent the formation of coarse sugar crystals of ice crystals and sand extraction, so delicate products, butter and stable form, product increase both production and storage stability.

Using 0.5% konjac gum as an emulsifier and stabilizer, the ice cream taste is smooth and delicate, and the finished product is much better than using 0.5% sodium carboxymethylcellulose.