[PPT] - INAGEL QUICK KONJAC TR Natural thickener Contents 1. Inagel Quick PowerPoint Presentation

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INAGEL QUICK KONJAC TR

Natural thickener INA FOOD INDUSTRY CO.,LTD.

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Obtention process by pulverizing Konjac potato

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Inagel Quick Konjac TR properties

Process of regular Konjac

The traditional manufacturing process was very simple.

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Konjac powder dissolves very slowly into liquid

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Inagel Quick Konjac TR properties

Dissolution

A slow dissolution speed leads to a low risk of lump. Refined powder can be

btained by separating the starch from the Konjac powder.

Inagel Quick Konjac TR

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Form a gel under alkaline conditions

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Inagel Quick Konjac TR properties

Gelling

The gel formed is heat stable.

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The gel forming process at a molecular scale

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Inagel Quick Konjac TR properties

Mechanism

OH ⊝

Hydrogen bond is caused by deacetylation

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Viscosity VS Brix

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Inagel Quick Konjac TR properties

Mechanism

Shows very high viscosity even in high BRIX conditions.

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➢ General Konjac gels are not resistant against acid

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Inagel Quick Konjac TR properties

Caution about regular Konjac

H

⊕

OH⊝

➢ General Konjac powders have a unique smell

Trimethylamine Glucomannan carries its own enzyme which disassemble itself and lose viscosity

➢ General Konjac have a high number of bacteria

Due to 2 things : the raw material is harvested from the ground & the manufacturing process is very simple Heat or ethanol treatment is necessary to control the bacteria number Konjac powder has a unique and strong smell alike raw fish, caused by the action of the disassembling protein

VS INAGEL QUICK KONJAC TR Stable Viscosity Low amount of Bacteria Low Smell

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Inagel Quick Konjac TR properties

Features VS Xanthan Gum

1 Water soluble

2 Low risk of Lump

3 High Viscosity

4 Low Stringiness

REGULAR KONJAC 1

Water soluble

2 Low risk of Lump

3 High Viscosity

4 Low Stringiness

INAGEL QUICK KONJAC TR 5

Low amount of Bacteria

6 Stable Viscosity

7 Low Smell

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Viscosity will be in maximum figure in 10～20min. ➢ （0.5% concentration)

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Inagel Quick Konjac TR properties

Quick viscosity appearance

Inagel Quick Konjac TR has excellent viscosity properties in a very low amount of time

INAGEL QUICK KONJAC TR Glucomannan (fine powder） Glucomannan (powder)

300 600 900 10 20 30 40 50 60

Time / min. Viscosity / mPa･s

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Inagel Quick Konjac TR properties

Viscosity according to concentration

Inagel Quick Konjac TR shows exponential viscosity

1000 2000 3000 4000 0,1 0,2 0,3 0,4 0,5 0,6 0,7 0,8

Viscosity（mPa・s）/60rpm/20℃ Polysaccaride Concentration（％）

Viscosity

INAGEL Quick Konjac TR Xanthan gum

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Inagel Quick Konjac TR properties

Viscosity appearance

Quick appearance of viscosity. Beginning Stirring

Regular Glucomannan

Quick Konjac TR

Regular Glucomannan

Quick Konjac TR

Regular Glucomannan

Quick Konjac TR Quick Konjac TR

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Viscosity tolerance

Milk (Ca) tolerance

Express high and stable viscosity

Regular Glucomannan

500 20 40 60 Viscosity / mPa･s Time / min.

牛乳100% 水

Quick Konjac TR

500 20 40 60 Viscosity / mPa･s Time / min.

牛乳100% 水 Milk 100% water Milk 100% water

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Viscosity tolerance

Salt (Na) tolerance

Express high and stable viscosity

500 1000 20 40 60 Viscosity / mPa･s Time / min.

食塩０食塩５食塩１０

Regular Glucomannan

500 1000 20 40 60 Viscosity / mPa･s Time / min.

食塩０食塩５食塩１０

Quick Konjac TR

Na 0% Na 5% Na 10% Na 0% Na 5% Na 10%

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⚫ No reactions are found between alcohol, sugar alcohol and polyalcohol so far.

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Viscosity tolerance

1 Reaction with alcohol

2 Other influences

Other tolerances

⚫ When alcohol content is above 30%, alcohol prevents Quick Konjac TR from absorbing water which leads to low viscosity. ⚫ When solid content is above 30% viscosity will be low just like the situation with alcohol. ➢ pH tolerance : 5 to 9 ➢ Alcohol tolerance :

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Hydrocolloid reaction

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Synergy

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

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Applications

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Applications

Sponge Cake

Basic recipe 20% additional water recipe 20% additional water recipe with QUICK KONJAC TR Whole egg ２００ｇ Sugar １００ｇ Flour １００ｇ Butter ３０ｇ Whole egg ２００ｇ Sugar １００ｇ Flour １００ｇ Butter ３０ｇ Water ２０ｇ Whole egg ２００ｇ Sugar １００ｇ Flour １００ｇ Butter ３０ｇ Water ２０ｇ QUICK KONJAC TR ０.５ｇ *Texture : Dry and partially hard. *Height : Good *Texture : Soft and moistured *Height : Low because of adding excess water *Texture : Soft and moistured *Height : High enough by QUICK KONJAC TR’s effect

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Applications

Cake

Basic recipe １０％ water added １０％ Water added with QUICK KONJAC TR

Basic dosage: ①Add extra 10～20% amount of water to your basic recipe ②Add 0.5% of QUICK MANNAN TR against flour weight.

GOOD effects ・Keep moisture and height ・PREVENT fruits inside to sink.

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Applications

Merengue

QUICK MANNAN work as a stabilizer

Control

＋lemon syrup

QUICK MANNAN

＋lemon syrup

1h later ２h later Dosage of QUICK MANNAN 0.5%

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Applications

Whipped cream

QUICK MANNAN works as a stabilizer

Control QUICK KONJAC

Dosage of QUICK KONJAC TR 0.5%

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Thank you very much

for your continuous support to IWASE COSFA

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Contact us

Iwase Cosfa Europe S.A.S(Paris)

Address: 105 Rue Anatole France,92300 Levallois-Perret Phone:+33(0) 1 73 44 67 45 Fax:+33(0) 1 73 44 67 01 E-mail: ice.cs@iwasecosfa.com