INA FOOD INDUSTRY CO.,LTD. INAGEL QUICK KONJAC TR Natural thickener
Contents 1. Inagel Quick Konjac TR properties 2. Viscosity tolerance 3. Synergy 4. Applications 1
Contents 1. Inagel Quick Konjac TR properties 2. Viscosity tolerance 3. Synergy 4. Applications 2
Inagel Quick Konjac TR properties Process of regular Konjac Obtention process by pulverizing Konjac potato The traditional manufacturing process was very simple. 3
Inagel Quick Konjac TR properties Dissolution Konjac powder dissolves very slowly into liquid Inagel Quick Konjac TR A slow dissolution speed leads to a low risk of lump. Refined powder can be obtained by separating the starch from the Konjac powder. 4
Inagel Quick Konjac TR properties Gelling Form a gel under alkaline conditions The gel formed is heat stable. 5
Inagel Quick Konjac TR properties Mechanism The gel forming process at a molecular scale OH ⊝ Hydrogen bond is caused by deacetylation 6
Inagel Quick Konjac TR properties Mechanism Viscosity VS Brix Shows very high viscosity even in high BRIX conditions. 7
Inagel Quick Konjac TR properties Caution about regular Konjac VS INAGEL QUICK KONJAC ➢ General Konjac gels are not resistant against acid TR Glucomannan carries its own enzyme which disassemble itself and lose viscosity Stable Viscosity ⊕ OH ⊝ H ➢ General Konjac powders have a unique smell Konjac powder has a unique and strong smell alike raw fish, caused by the action of the disassembling protein Low Trimethylamine Smell ➢ General Konjac have a high number of bacteria Due to 2 things : the raw material is harvested from the ground & Low amount of the manufacturing process is very simple Bacteria Heat or ethanol treatment is necessary to control the bacteria number 8
Inagel Quick Konjac TR properties Features VS Xanthan Gum REGULAR KONJAC INAGEL QUICK KONJAC TR 1 5 Water soluble 1 Water soluble Low amount of Bacteria Low risk of Lump Stable Viscosity 2 Low risk of Lump 6 2 3 High Viscosity 7 Low Smell 3 High Viscosity 4 Low Stringiness 4 Low Stringiness 9
Inagel Quick Konjac TR properties Quick viscosity appearance Viscosity will be in maximum figure in 10 ～ 20min. ➢ （ 0.5% concentration) INAGEL QUICK KONJAC TR 900 Glucomannan Viscosity / mPa ･ s (fine powder ） 600 300 Glucomannan (powder) 0 0 10 20 30 40 50 60 Time / min. Inagel Quick Konjac TR has excellent viscosity properties in a very low amount of time 10
Inagel Quick Konjac TR properties Viscosity according to concentration Viscosity 4000 INAGEL Quick Konjac TR Viscosity （ mPa ・ s ） /60rpm/20 ℃ 3000 Xanthan gum 2000 1000 0 0 0,1 0,2 0,3 0,4 0,5 0,6 0,7 0,8 Polysaccaride Concentration （％） Inagel Quick Konjac TR shows exponential viscosity 11
Inagel Quick Konjac TR properties Viscosity appearance Quick appearance of viscosity. Beginning Regular Quick Konjac Regular Quick Konjac Glucomannan TR Glucomannan TR Stirring Quick Konjac Regular Quick Konjac Glucomannan TR TR 12
Contents 1. Basic features of general Konjac Glucomannan 2. Inagel Quick Konjac TR properties 3. Viscosity tolerance 4. Synergy 5. Applications 13
Viscosity tolerance Milk (Ca) tolerance Express high and stable viscosity Regular Glucomannan Quick Konjac TR Viscosity / mPa ･ s Viscosity / mPa ･ s 500 500 Milk 100% 牛乳 100% 牛乳 100% Milk 100% 水 water 水 water 0 0 0 20 40 60 0 20 40 60 Time / min. Time / min. 14
Viscosity tolerance Salt (Na) tolerance Express high and stable viscosity Regular Glucomannan Quick Konjac TR 1000 1000 Viscosity / mPa ･ s Viscosity / mPa ･ s 食塩０ Na 0% 500 500 食塩０ Na 0% 食塩５ Na 5% 食塩５ Na 5% Na 10% 食塩１０ Na 10% 食塩１０ 0 0 0 20 40 60 0 20 40 60 Time / min. Time / min. 15
Viscosity tolerance Other tolerances ➢ pH tolerance : 5 to 9 ➢ Alcohol tolerance : Other influences 2 1 Reaction with alcohol ⚫ No reactions are found between ⚫ When alcohol content is above 30%, alcohol, sugar alcohol and alcohol prevents Quick Konjac TR polyalcohol so far. from absorbing water which leads to low viscosity. ⚫ When solid content is above 30% viscosity will be low just like the situation with alcohol. 16
Contents 1. Basic features of general Konjac Glucomannan 2. Inagel Quick Konjac TR properties 3. Viscosity tolerance 4. Synergy 5. Applications 17
Synergy Hydrocolloid reaction With Xanthan Gum and Carrageenan *Both reaction require heat above 90 ° C to form gel *Ratio of 5 : 5 shows highest strength g/cm² g/cm² 18
Contents 1. Basic features of general Konjac Glucomannan 2. Inagel Quick Konjac TR properties 3. Viscosity tolerance 4. Synergy 5. Applications 19
Applications 20
Applications Sponge Cake 20% additional water recipe with Basic recipe 20% additional water recipe QUICK KONJAC TR Whole egg ２００ｇ Whole egg ２００ｇ Whole egg ２００ｇ Sugar １００ｇ Sugar １００ｇ Sugar １００ｇ Flour １００ｇ Flour １００ｇ Butter ３０ｇ Flour １００ｇ Butter ３０ｇ Water ２０ｇ Butter ３０ｇ Water ２０ｇ QUICK KONJAC TR ０ . ５ｇ *Texture : *Texture : *Texture : Dry and partially hard. Soft and moistured Soft and moistured *Height : Good *Height : *Height : Low because of adding excess High enough by QUICK KONJAC water TR’s effect 21
Applications Cake GOOD effects ・ Keep moisture and height ・ PREVENT fruits inside to sink. １０％ １０％ Basic recipe Water added with water added QUICK KONJAC TR Basic dosage: ① Add extra 10 ～ 20% amount of water to your basic recipe ② Add 0.5% of QUICK MANNAN TR against flour weight. 22
Applications Merengue QUICK MANNAN work as a stabilizer Control QUICK MANNAN ＋ lemon syrup ＋ lemon syrup 1h later ２ h later Dosage of QUICK MANNAN 0.5% 23
Applications Whipped cream QUICK MANNAN works as a stabilizer Control QUICK KONJAC Dosage of QUICK KONJAC TR 0.5% 24
Thank you very much for your continuous support to IWASE COSFA 25
Iwase Cosfa Europe S.A.S(Paris) Address: 105 Rue Anatole France,92300 Levallois-Perret Contact us Phone:+33(0) 1 73 44 67 45 Fax:+33(0) 1 73 44 67 01 E-mail: ice.cs@iwasecosfa.com 26
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