Konjac Gum is a pure natural hydrocolloid, refined into powder form through alcohol precipitation. Its main ingredient is Konjac Glucomannan (KGM), with a purity of over 85% on a dry basis. White in color and fine in particle size, Konjac Gum exhibits high viscosity without the distinctive smell of konjac. It remains stable when dissolved in water and boasts the strongest viscosity among plant-based water-soluble gelling agents. With fine particle size, rapid solubility, and an expandability of up to 100 times its weight, Konjac Gum is stable and nearly odorless.

Konjac finds extensive use as a food and food additive:

1. Thickener and stabilizer: Added to jelly, jam, juice, vegetable juice, ice cream, solid beverages, seasoning powder, and soup powder.
2. Binder: Enhances gluten and maintains freshness in noodles, rice noodles, reapers, meatballs, ham, bread, and pastries.
3. Gelling agent: Used in soft candy, cowhide sugar, crystal sugar, and bionic food production.

In meat products, Konjac Gum serves several purposes:

1. Low-fat meat products: Improves sticking, freshness, volume, and reduces fat content in sausage, ham sausage, luncheon meat, chicken balls, fish balls, etc.
2. Bionic meat food: Utilized to produce high-fat and high-cholesterol bionic foods due to its swelling, gelling, water-holding, and viscoelastic properties.
3. Preservation: Acts as a natural colloid, forming a condensed solution with high viscosity, stability, water absorption, and film-forming properties, serving as a safe, environmentally friendly fresh-keeping material.

4. Restructured meat products: Enhances cohesion between meat products, enabling the reintegration of meat scraps while maintaining the processing characteristics of the original meat pieces.

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