The main chemical composition of konjac gum is glucomannan, which is a complex polysaccharide composed of D-glucose and D-mannose bound by β -1,4 bonds in a molar ratio of 2:3 or 1:1.6. Konjac glucomannan is a non-ionic water-soluble high molecular polysaccharide that has solubility, synergy, or synergistic effects with the vast majority of cationic, anionic, and non-ionic edible gums. Therefore, it fully possesses the superior conditions of food additives.
01
The Mechanism and Practice of Dietary Fiber Additive Combination
Dietary fiber refers to polysaccharides, carbohydrates, and lignin that cannot be digested and absorbed in food. Nearly a hundred types of dietary fiber have been developed, with both "good" and "bad" quality. Overall, it is judged that water-soluble dietary fiber SDD is better than water-soluble dietary fiber IDF, while lignin fiber is the worst. In fact, the most valuable criterion for measuring the quality of dietary fiber is the number of branched chains composed of β -1-3 glycosidic bonds in the polysaccharide structure, with more being superior and less being inferior. Konjac glucomannan is not only a water-soluble polysaccharide, but also contains rich β -1-3 glycosidic bond branched chain structure. It belongs to high-quality water-soluble dietary fiber. Even when used in small amounts as a food additive, it can still provide a certain amount of high-quality dietary fiber to the human body, help the body obtain a more reasonable dietary nutrition structure, and reduce the occurrence of modern "adult diseases". 02
Mechanism and Practice of Thickening Additive Combination
When designing thickening additives, the first thing to consider is that the corresponding production medium is a relatively mixed liquid mixture, which may consist of several components, but more than ten or dozens of components. Therefore, when choosing thickeners, it is important to consider their complexity. The reason for choosing konjac gum KGM as a thickener is that it is a non-ionic high molecular water-soluble polysaccharide with a viscosity of over 20000 mpa · s, and has good thickening, bonding, suspension, and emulsifying properties. More importantly, it has solubility and efficiency enhancement with the vast majority of cationic and anionic food gums. Therefore, konjac gum KGM as the main adhesive has superior functions compared to other food gums. This thickening additive is widely used in fruit juice, fruit juice, fruit tea, jam, Babao Congee, condiments and all paste foods.
03
The Mechanism and Practice of Suspension Additive Combination
When designing suspension additives, the first thing to consider is the relative stability of the viscosity of the additive solution, which is crucial. Estimating the specific gravity of the suspension is the foundation. Any monomer edible gum solution will be significantly affected by concentration, temperature, pH value, and salts. If a composite adhesive with similar functions is used, the effect will be significantly improved. Konjac gum KGM is a non-ionic high molecular polysaccharide that has solubility and synergy with most cationic and cationic edible gums. Therefore, konjac gum KGM is the preferred choice for suspension stability. The suspension additives produced from this are widely used in granular oranges, Mingliezi, Tremella fuciformis, cantaloupe sugar, and pineapple granules. 04
The Mechanism and Practice of Jelly Additive Combination
Among the jelly additives, konjac gum KGM and carrageenan CAR are the main parts of gel, and when they are co dissolved, they have a synergistic effect on gel. It is most likely that in two polysaccharide solutions, the double helix structure formed by carrageenan CAR is the main body, and konjac gum KGM molecules wrap around the double helix with a large pitch, forming a more compact molecular moment colloidal solution, which is a necessary condition for improving the strength of the jelly. The participation of cationic potassium salt and the heat source as the power promote the collision and winding frequency of the two polysaccharides, which plays a key role in the formation of gel strength. Adjusting the type and dosage of konjac gum in the additive can form crispy, tough, glutinous, and kneaded jelly. Adding a small amount of konjac gum KGM derivatives can prevent water precipitation. There are very few jelly varieties in the market that exceed this range.
05
The Mechanism and Practice of the Combination of Soft Candy Additives
In the process of soft candy addition design, the gel is mainly composed of carrageenan CAR, supplemented by konjac gum KGM. Its gel mechanism is completely the same as the gel mechanism of konjac gum KGM and carrageenan CAR in the jelly stabilizer. Organic potassium salt and mixed phosphate can promote and accelerate the frequency of collision and entanglement of two polysaccharide molecules, but their energy is much smaller. If the temperature is ≥ 100 turning point and sucrose exists, the gel effect will be enhanced, so the base material of soft candy is formed. According to this mechanism, gel fudge, fruit and vegetable fudge and fruit fudge can be produced. 06
The Mechanism and Practice of Additive Combination in Meat Products
When designing the main additive for meat products, the first thing to consider is the viscoelasticity, emulsifying properties, and water absorption function of the colloid. As mentioned earlier, in a mixed solution of konjac gum KGM and carrageenan CAR, the two molecules can entangle with each other under thermal energy to form a three-dimensional network, which is the hardware of viscoelastic and water absorbing functional substances; Beneficial phosphates and table salt are highly adhesive substances dissolved from meat, which are the software for viscoelastic, emulsifying, and water absorbing substances. Meat product additives with the above hardware and software functions are characterized by strong emulsifying capacity, good water retention, strong adhesion and coagulation, and the meat products, ham sausage, lunch meat, and Rice-meat dumplings produced by the additives have good toughness and slicing property; The injection meat slices produced are smooth, with a consistent taste and natural color; The produced meat has strong elasticity, biting force, consistent taste, and is sharp and refreshing. No matter what form of processed meat, it will not shed oil or water. 07
The Mechanism and Practice of Additive Combination in Cold Drink Products
When konjac gum KGM, xanthan gum XG and a small amount of carrageenan CAR are dissolved, a three-dimensional network structure can be formed. When the ratio of konjac gum KGM and xanthan gum XG reaches 3 ∶ 2, the solution can form the highest apparent viscosity, the highest yield value, the maximum gel strength, and the strongest three-dimensional network structure. Based on the above physical and chemical phenomena, adopting a moderate proportion lays the foundation for a series of cold drink dairy products. For example, in the production of milk free, oil free, and zero puffing soft ice products, the usage of konjac gum KGM needs to be increased; When producing cream free and high puffing ice cream, it is necessary to moderately reduce the amount of konjac gum KGM used; When producing high cream puffed ice cream, the amount of konjac gum used should be reduced.
08
The Mechanism and Practice of Dairy Additive Combination
When designing dairy additives, the complexity of dairy grouping should be considered first. Dairy is a mixture of multiple substances. Due to the wide variety of dispersed substances and significant differences in dispersion, milk is not a simple dispersion system, but is composed of real solutions, polymer solutions, colloidal suspensions, emulsions, and other transitional complex dispersion systems. Considering the particularity of dairy dispersion systems, the preferred stabilizers are some additives with strong emulsifying functions to reduce the surface tension between various solutions in the dairy system for mutual solubility. In addition, some appropriately viscous 3ACF-120 konjac gum KGM and related components are added to enhance the macroscopic stability of thickened emulsion dairy additives. The straight acid stirred yogurt, straight acid gel yogurt, sweet milk, chocolate milk and multi-dimensional milk produced by this series of additives have achieved excellent results and market effects. 09
The Mechanism and Practice of Additive Organization in Noodle Products
Due to the fact that konjac gum KGM is a water-soluble polymer polysaccharide that can naturally form a polysaccharide network, when mixed with flour, it can enhance the gluten's strength and make it elastic. Therefore, it has established its use in noodles, dumpling skins, pies, frozen dumplings, rice dumpling, etc. When used in noodles, this stabilizer can make the noodles chewy, cooked continuously, and refreshing; Using it in dumplings can make them boil for a long time without breaking; When used in frozen food, dumplings and rice dumpling can not be broken when frozen at -25 ℃, and can not be broken when suddenly rising to 100 ℃. From the above, it can be seen that the application of konjac gum KGM in the food and food additive industry not only has a solid theoretical foundation, but also has successful practical experience to follow.
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2024-07-05
Shaanxi Huike Botanical Development Co., Ltd.
