Konjac A
Description
Coyote Brand Konjac A is a linear polysaccharide composed of mannose and glucose derived from the tubers of the "Elephant Yam" (Amorphophallus Konjac). Coyote Brand Konjac A is used as a thickener and stabilizer in food and pharmaceutical applications, as well as a general fiber source. Within the food industry, Konjac is used as a dough conditioner and extender in bakery applications; for moisture control and freeze/thaw in noodle and dumpling applications; as a gelling and texture agent in confectionary and dairy products; for thickening and mouthfeel in beverage applications; and for gelling, adhesion and as a fat replacement in meat products.
Label Declaration
Konjac (refined konjac flour)
Regulatory Status
Coyote Brand Konjac A fully meets all specifications as outlined in the Food Chemicals Codex (FCC) third supplement of the third edition and is generally recognized as safe (GRAS) in the Federal Food, Drug and Cosmetics Act. In Europe, Konjac has been approved as a food ingredient under E425 since October 1998 (Directive 98/72).
Kosher Status
This product is OU Kosher and Star K Kosher certified. Certificate available upon request.
Applications
Baked Goods
-bagels. Increases moisture retention, adds texture. Usage level: 0.05 - 0.15 %
-tortillas. Increases moisture retention, adds pliability. Usage level: 0.05 - 0.15 %
Meat analogs
-veggie patties. Texture, heat stable gel. Usage level: 0.25 - 0.50 %
Pasta
-semolina pasta. Adds texture, elasticity and heat stability. Usage level: 0.25 - 1.00 %
