Opportunity

Photo by : Mr. Akira Onishi

Konnyaku with glucomannan content that has multifunctional  as raw material have opportunities in various industries :

Pharmaceutical Industry

Hubei YiZhi Konjac

In the pharmaceutical industry, glucomannan solution used as binder in the manufacture of tablets. In the manufacture of tablets needed a filler material that may break the tablet in the stomach. Usually used in starch or gelatin which has propertias spread across the water.

But because glucomannan havethe nature of development of a large (which is able to bind hydro molecules) up to 200 %, then use glucomannan in the manufacture of tablets will satisfactory result. This is because in addition to crush tablets, glucomannan also can function as a binder.

 

Food and drink industry

In the beverage industry, glucomannan flour can be used as thickening agents for example in the manufacture of syrup, fruit juice and so on. Likewise glucomannan flour to make food that is by mixing a solution of water glucomannan with lime (calcium hydroxide or calcium oxide), the resulting product is known as the "konjac".

Konjac is a kind of jelly that is rich in fiber, where the konjac can be made "shirataki". Shirataki , often written with the hiragana  are very low carbohydrate, low calorie, thin, translucent, gelatinous traditional Japanese noodles made from the konjac plant. The word "shirataki" means "white waterfall", describing the appearance of these noodles. Largely composed of water and glucomannan, a water-soluble dietary fiber, they have little flavor of their own.

 

Shirataki noodles can be found both in dry and soft "wet" forms in Asian markets and some supermarkets. When wet, they are purchased pre-packaged in liquid. They normally have a shelf life of up to one year.

Shirataki (shee-rah-TAH-kee) noodles are thin, Low carb noodles,  chewy, and translucent traditional Japanese noodles. They are also sometimes called konnyaku noodles. Shirataki noodles are thinner than wheat noodles, do not break as easily, and have a different texture. They are mostly composed of a dietary fiber called glucomannan and contain very few calories and carbohydrates (sometimes even zero). They do not have much flavor by themselves, but absorb flavors well from other ingredients you can combine them with. Shirataki noodles are made from Konjac flour, which comes from the roots of the yam-like Konjac plant grown in Japan and China. *)Shirataki Noodles.

Tofu-based shirataki-style noodles or Tofu shirataki noodles are becoming increasingly popular in U.S. supermarkets and health food stores. They have a much shorter shelf life and require refrigeration even before opening. Tofu-based noodles contain a minimal amount of carbohydrates. It also adds a bit of protein  (1 gram protein and 3 grams carbohydrate per serving). Some manufacturers are committed to provide non-tofu shirataki noodles, non-soy noodles to the people on low carb diets.

Konjac in meat products is used as a small component but it has a big effect on the overall properties of the final product. *) easy konjac

Hamburger patty, Meatballs, Corned beef, Chicken nuggets, Processed poultry , Processed turkey, Sausages and Processed chicken, serve as natural meat binders and provide the following advantages in meat  

Improves the quality of the finished product by enhancing its texture, slice ability, and mouth feel.

Increases the ability to retain water during and after processing.

Increases the production yield through the incorporation of large volumes of brine solution into the meat.

Stabilizes the fat-protein emulsion in meat, thereby preventing separation and consequently greatly improving cohesion of the meat particles and appearance of the final meat product.  

Hubei YiZhi Konjac

Konjac glucomannan is glucomannan powder also called konjac flour, konjac powder or konjac gum.

             

Konjac is an excellent gelling agent. It melts at high temperature and has the ability to gel at room temperature thus, refrigeration is not required. *)Hubei YiZhi Konjac

Use it as thickener

Konjac flour can be used as a thickening agent in food application. When using konjac flour for thickening, always mix it with a small amount of liquid (cold water, stock, wine, etc.) till smooth, then add this mixture to the food that you want thickened. If you add konjac powder directly to your food you will end up with a lumpy mess. Konjac powder can be used as a thickener for smooth gravies, sauces, glazes, soups, stews and casseroles. It is also a thickener in pies, puddings, custards and cake fillings. This naturally odorless, vegetable powder is also gluten-free, making it the perfect substitute in cooking and baking when flour and other glutinous starches must be avoided.

Konjac powder doesn't thicken very much when mixed with cold water, but quickly thickens when it's heated. This is why you don't add dry konjac powder directly to hot liquids. It will seize and immediately turn into lumps because the konjac powder that contacts the water so quickly and fully absorbs the liquid before the adjacent konjac powder. Mixing konjac powder with cold water allows it to absorb the water slow enough that it's easily and fully dissolved first. The dissolved konjac powder can then be added to a hot liquid to absorb it without lumping.

Konjac powder is an ingredient to thicken sauces and gravies or any other cooked recipe. To use konjac powder as a thickening agent, first disperse it in a little cold water or other "watery" ingredients such as soy sauce, and slowly add it (with constant stirring) to the other ingredients while they are cooking. About 1 teaspoon of konjac powder will gel about one cup of liquid. If you have not used konjac powder as a thickening agent before, it is best to experiment with it by beginning with lesser amounts, and adding as necessary until the desired consistency is reached.

Konjac powder has about ten times the thickening power of cornstarch. Dissolve the konjac powder in a little cold water before adding it to the sauce. Konjac flour thickens nicely when it's heated to boiling temperature, so it usually works well for savory sauces. *) konjac food

Other Industries

NONFOOD PRODUCTS

Air fresheners gels, Toothpaste, Lotions and creams, Water-based paint, Ointments, Skincare (whitening, Nourishing and Moisturizing, Treatment of acne, Fatigue removal.  *)easy konjac

Glucomannan properties similar to cellulose can be used instead of cellulose in the manufacture of celluloid, electrical insulation, film, toilet and cosmetic ingredients. The nature of glucomannan with high in absorbing water absorbent can be used in the industry.

Nature does not dissolve again owned by glucomannan also used in the textile industry, namely for the printing, textile reinforcement, glossy and waterproof. While in the paper industry, glucomannan used as a maker of paper-thin, weak, strong and waterproof.