Konjac gum is a pure natural high-purity hydrocolloid made from the alpine plant-fresh konjac tubers and processed into konjac fine powder and then refined by alcohol. The main component is glucomannan. The dry basis content is over 80%. The particles are fine and even, with high viscosity, strong stability and no odor. It has better water solubility, gelability, uniform and stable aqueous solution, fast dissolution, and has physical and chemical properties such as expansion coefficient of more than 100 times. It is widely used in health food and other aspects, and is a new product with high technical content.

Konjac gum can be used as a stabilizer, suspending agent, thickener, emulsifier, and quality improver in noodle products, meat products, and canned products. Konjac gum and other edible gums have a complementary effect to produce the best viscoelastic effect. This konjac gum further enhances the gel strength and stabilization of carrageenan, xanthan gum and other gums, and has multiple functions. Is being widely used in the food industry.

The main application of konjac gum in meat products:
1. Low-fat meat products
The appropriate amount of konjac gum in sausage, ham sausage, luncheon meat, chicken balls, fish balls, and other meat products can play a role in sticking, refreshing, increasing volume, reducing fat, etc.

2. Bionic meat food
Traditional meat products are high-fat and high-cholesterol foods. Konjac gum has high swelling, gelling, water-holding, and viscoelastic properties. It can be used to produce high-fat and high-cholesterol bionic foods.

3. Preservation of meat products
Konjac gum, as a natural colloid, dissolves in water to form a condensed solution. It has many excellent characteristics such as high viscosity, good stability, strong water absorption, and good film-forming properties. It has become a new type of safe, environmentally friendly fresh-keeping material.

4. Restructured meat products
The cohesiveness of konjac gum can improve the cohesion between meat products, reintegrate meat scraps into products that still maintain the processing characteristics of the original meat pieces, and allow the efficient use of meat debris.