Konjac flour has thickening, suspension, emulsifying, and stability properties, which can improve the quality of beverages. Adding konjac flour to protein drinks can make the quality of the drink more stable, less prone to sedimentation, and have a thicker taste. Adding konjac flour to yogurt and various artificially acidified beverages can prevent precipitation and layering from appearing, prolonging the precipitation time. Adding a small amount of konjac flour to drinks with fruit pulp will give the pulp a better suspension effect, resulting in a better taste and appearance.

When adding a small amount of konjac flour to ice cream, the amount of fat added can be reduced, the viscosity of the solution will increase, the water absorption will be enhanced, and the expansion rate of the product will also increase, which can effectively prevent the formation of smoothie crystals and achieve a higher level of silky texture.

Related product models: KT12 \ KT15 \ KT25 \ KJ15 \ KJ22 \ KJ30 \ KJ36