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Application of Konjac Glucomannan in Food Manufacturing

Konjac Glucomannan (KGM) is often used as a thickener, binder, and stabiliser to improve texture and slicing in smallgoods and plant based foods, while helping to retain moisture and increase weight and yield.

KGM has excellent gelling and water holding properties, plus the highest viscosity of gums. This allows for better shape forming and moisture holding. The application of KGM allows more flexibility and less splitting, water evaporation, and shrinkage during cooking.

KGM adds to mouth feel, allowing for reduced fat content manufacturing, making it a good fat replacer in low fat sausages, burgers, and meatballs, plus a great addition to plant based foods.

During freezing, KGM helps protect the integrity of the food structure by preventing large ice crystals from forming and reducing cell splitting, which helps reduce food separation when thawing.

Known uses in Smallgoods

  • Meat balls
  • Sausages
  • High temperature cooked preparations, e.g. Ham
  • Injection brines
  • Dosage 0.3-2%

KGM uses in Plant Based Foods

  • Offers thermo irreversibility e.g. noodles and rice
  • High in soluble fibre acting as a prebiotic
  • Synergises well with other vegetable gums to create better texture
  • Can be used to create non reversible gels
  • Adds mouth feel when reducing fat content
  • High shape forming and holding with more flexibility and less splitting when cooking
  • Used in sausage, salami, burgers, gelato, and ice cream
  • Dosage 2%-10%

Desserts and Ice Cream

  • Thermo irreversibly
  • Gel strength shear rates can be achieved when mixed with other gums
  • Texture enhancer
  • Good mouthfeel
  • Water holding capacity
  • Dosage 0.1-0.3%

Baking

  • Binding and water-holding capacity
  • Suitable for Keto baking
  • Texture improvement
  • Synergises with other gums for gluten free baking
  • Dosage 0.1-2%

Animal Nutrition and Pet Food

  • Adding dietary fibre
  • Weight management
  • Regulate bowel function
  • Dosage 0.2-3%

Frozen Foods

  • Controls crystal growth
  • Prevents moisture loss
  • Reduces freezer burn
  • Helps prevent thaw separation

For detailed information about the application of KGM in your food manufacturing process and to obtain samples, contact us.