Konjac Glucomannan

Konjac fine powder can be processed into konjac tofu, vermicelli, vermicelli, eight treasures porridge and other foods. Konjac micronized powder can be processed into konjac macaroni, flour, cookies, bread, instant noodles, spring rolls skin and so on. Konjac glucomannan can be processed into konjac convenient hot sauce, braised pork sauce, tomato sauce, applesauce, salad dressing and so on. Konjac glucomannan and its composite gum are indispensable food additives in the production of ice cream, which can produce smooth, refreshing, delicate and elastic konjac series of cold food.

1. Application in low-fat meat products

Traditional meat products belong to high-fat, high-cholesterol food, with the improvement of people's living standards and quality of life, as well as changes in dietary concepts, in recent years, low-fat meat products are more and more favored by people. In the sausage, ham, luncheon meat, chicken balls, fish balls and other meat products, add the appropriate amount of konjac glucomannan, can play the role of adhesion, crispness, increase the volume, reduce fat and so on, but also the current konjac glucomannan in the meat products in the application of one of the most ways.

2. Application in bionic meat products

Traditional meat products belong to high fat, high cholesterol food, because of konjac glucomannan has a high expansion, gel, water, viscoelasticity and other properties, can be applied to the production of high fat, high cholesterol analog bionic food. For example, the konjac glucomannan through the fugitive equipment made of vegetarian shrimp, vegetarian waist flower, vegetarian belly, vegetarian hoof tendons, vegetarian duck intestines, vegetarian squid, vegetarian sea cucumbers, jellyfish skin, pills and other bionic food, can be a solution to the people want to eat and dare not eat the difficult problem, and this kind of bionic food by the developed countries have been more and more people's favorite. Some konjac deep-processing enterprises in Fujian, Zhejiang, Tianjin, Chengdu, Shenzhen and other places in China are producing such bionic food, and exported to Japan, Europe and the United States, etc., by the local people's favorite.

3. Application in the preservation of meat products

Meat products are rich in nutrients, high moisture content, in the process of processing, transportation, storage and sales process is very susceptible to microbial contamination and the impact of environmental factors and make the meat corruption and deterioration. Therefore, the anticorrosion and preservation of meat products has become one of the current research hot spots and priorities. As a natural colloid, konjac glucomannan dissolved in water to form a gel solution, with high viscosity, good stability, strong water absorption, good film-forming properties and other excellent characteristics. Therefore, the konjac gel film-forming properties of konjac make it a new type of safe, environmentally friendly preservation materials, opening up a new way of preserving meat products.

4. Application in reconstituted meat products

The adhesive property of konjac glucomannan can improve the adhesion between minced meat products. In order to make more efficient use of meat scraps, Yang Yan et al. explored the application of konjac adhesive in the bonding of scraps. The results showed that the application process of konjac adhesive to obtain better bonding effect is its dosage of 2%, pH range is greater than 12.2, the dosage of borax is controlled in the konjac adhesive mass of 2% 3%, the meat scraps are reintegrated into the product that still maintains the original processing properties of the meat block, so that the meat scraps can be efficiently utilized.

Konjac Glucomannan (KGM) is a dietary fiber derived from the root of the konjac plant (Amorphophallus konjac), also known as elephant yam. This plant is native to East Asia and has been used in traditional Asian cuisine and medicine for centuries. Konjac Glucomannan is a water-soluble polysaccharide, which means it is a large carbohydrate molecule that dissolves in water. It is highly regarded for its remarkable ability to absorb water and form gels, which contributes to its many health benefits.

Key Features:

1. High Water Absorption: KGM has a remarkable ability to absorb water, absorbing up to 50 times its weight in water. This is much higher than many other dietary fibers.

2. Viscous Gel Formation: When KGM is mixed with water, it forms a thick, viscous gel. This gel-forming property is crucial to its health benefits.

3. Low Calories: KGM is very low in calories.

4. Odorless and Tasteless: Pure KGM has virtually no taste, making it a versatile ingredient in food products.

5. Prebiotic Effect: KGM is fermented by intestinal bacteria and acts as a prebiotic and promotes the growth of beneficial bacteria in the intestines.

Applications:

KGM has a variety of uses:

1. Flour/Powder: Used as a thickener in foods, dietary supplements, and beauty products.

2. Noodles/Pasta (Shirataki): A popular low-calorie alternative to traditional noodles and pasta.

3. Jelly/Snacks: Used to make low-calorie and sugar-free jellies and snacks.

Key Benefits and Claims:

1. Weight Management:

A. Satiety: KGM's ability to absorb water and form a gel promotes satiety and fullness, which can help reduce overall calorie intake and aid in weight loss. It slows stomach emptying.

B. Reduce Appetite: By expanding in the stomach, KGM can help suppress appetite.

C. Clinical Studies: Many studies have shown that supplementing with KGM can lead to modest but significant weight loss, especially when combined with a healthy diet and exercise.

2. Lower cholesterol:

A. Reduce absorption: KGM binds to cholesterol in the digestive tract, blocking its absorption into the blood.

B. Improve blood lipid profile: Studies have shown that KGM can help lower total cholesterol, LDL (“bad”) cholesterol, and triglycerides, which are risk factors for heart disease.

3. Control blood sugar:

A. Slow glucose absorption: KGM can slow the rate at which glucose (sugar) is absorbed from the intestines into the blood, helping to stabilize blood sugar levels.

B. Improve insulin sensitivity: Some studies have shown that KGM can improve insulin sensitivity, making it easier for the body to use glucose for energy.

C. Benefits for diabetics: KGM can help diabetics or prediabetics control their blood sugar levels.

4. Improve bowel regularity:

A. Promote bowel regularity: KGM can increase stool bulk, help promote bowel regularity, and prevent constipation.

B. Prebiotic effect: KGM is fermented by intestinal bacteria, promoting a healthy intestinal microbiome, further improving bowel regularity.

5. Gut Health:

A. Prebiotic: KGM provides nutrients to the beneficial bacteria in the gut, promoting a healthy balance of gut flora.

B. Reduce Intestinal Inflammation: Some studies have shown that KGM may help reduce intestinal inflammation.

Summary:

Konjac glucomannan is a highly effective dietary fiber that has a variety of health benefits, especially for weight management, lowering cholesterol, controlling blood sugar, and improving bowel regularity. It is a relatively safe and well-tolerated supplement, but it is important to follow the recommended dose and drink plenty of water to prevent potential side effects. If you are considering taking a KGM supplement, it is best to consult your doctor or registered dietitian to determine if it is right for you.