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 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: KT15 / KT25