For Beverage Use

Because konjac Glucomannan has thickening property, suspension property, emulsifying property, and stabilization property, and the beverage quality can be modified with the use of konjac glucomannan. Add a quantity of konjac Glucomannan which is 0.5%~1.0% the weight of the materials into the protein beverage, oil extracting and precipitate accumulating can not develop and the beverage quality is more stable with heavy taste.

To fermented acidophilus milk, fruit acidophilus milk or various dairy beverage with artificial acidifying agent, add a quantity of konjac Glucomannan which is 0.30%~0.35% the weight of the materials, the precipitate accumulation and demixion can not be observed in case the products contained in bottle is preserved for 3 months and the products contained in readily pull-off aluminum tin is preserved for 12 months.  

To fruitage beverage, add a small amount of konjac glucomanann and complex gel, the suspension effect can be bettered and mouth feeling and appearance can be adjusted.

Recommendation: KJ20 / KJ30 / KJ36

To fermented acidophilus milk, fruit acidophilus milk or various dairy beverage with artificial acidifying agent, add a quantity of konjac Glucomannan which is 0.30%~0.35% the weight of the materials, the precipitate accumulation and demixion can not be observed in case the products contained in bottle is preserved for 3 months and the products contained in readily pull-off aluminum tin is preserved for 12 months.  

Recommendation: KJ20 / KJ30 / KJ36