The application of konjac flour in meat products

• Post Date:

  Dec 21,2018

• Expiry Date:

  Dec 21,2019

• Detailed Description:

  Quantity: 500Kilograms
  Specs:viscosity
  Price:12 USD Metric Tons
  Payment Method: T/T
  The application of konjac flour in meat products is in high demand, and there is a strong trend of continuous increase in the global scope. Konjac gum plays a major role in meat products as a thickener, stabilizer,absorbent agent and gel. because konjac gum can form a thermoreversible gel with carrageenan, it can also form a thermally irreversible gel with alkali. Adding the right amount of konjac gum in the sausages and meatballs will give you more advantages in texture and price.
  
  Application advantage
  1.Improve the quality of meat yield
  2.Konjac powder has excellent water retention, oil retention, flexibility, brittleness, good toughness, good taste, good slice, luster, emulsification etc.
  3.Konjac flour can combine animal fatty oil , animal muscle salt soluble protein to form a transparent structure, the production rate after halogenation is significantly improved.
  
  Application advantage in meatballs
  1.Adding some konjac gum in meatball can bond minced meat, improve the texture of the product, making the product flexible, refreshing, and good slicing.
  2.Maintain the moisture and fat content of meat products in a stable state, can make sure to maintain a good flavor during processing and storage.
  3.Substituting part of the fat, can produce juicy and smooth flavor, to meet the demand of fatty meat and composite healthy diet.
  4.On the basis of ensuring the taste and safety, increase the production rate and reduce the production cost by an average of about 20% to 30%.
  5.Increase dietary fiber content in meat products and improving intestinal health.
  6.Konjac is a naturally-derived plant ingredient, a non-food additive,which is easy chean.
  
  Application advantage in sausages
  1.Compared to other colloids, konjac gum has a wider range of advantages in viscosity , and customers can choose the konjac gum with suitable viscosity according to their demands.
  2.As a stabilizer, compared to phosphate, konjac gum is more safe and reliable with strong water retention, can be used in many field.
  3.Because konjac gum can form hot irreversible gel and thermoreversible gel, add it to meat products to form gel, the formed product has advantages in texture and processing, on the basis of ensuring the taste and safety, It can also significantly reduce production costs.
  
  

• Company:

  Hubei YiZhi Biotechnology Co.,Ltd     [ China ]        

• Contact:

  Cindy

• Tel:

  86-717-6856200

• Fax:

  86-717-6850363

• Email:

  konjac@yizhikonjac.com