Strawberry, the "Queen of Fruits," is nutritious yet highly perishable. Its short season and delicate nature demand efficient processing. Strawberry jam is a popular value-added product, but traditional recipes often rely on costly ingredients and high sugar content.
Konjac Powder, specifically its active component Konjac Glucomannan (KGM), presents a superior alternative. KGM is a natural, water-soluble dietary fiber with exceptional functional benefits for jam production.
Key Advantages for Manufacturers:
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Cost Reduction: KGM offers superior thickening power at a low cost. It is significantly more efficient than common gums like pectin or xanthan, reducing the required dosage and overall production expense.
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Improved Texture & Stability: KGM provides excellent water-binding capacity, creating a smooth, firm gel with high transparency and reduced syneresis (water separation), leading to a longer shelf life and better appearance.
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Healthier Product Formulation: As a soluble fiber, KGM allows for a substantial reduction in sugar content without compromising texture. This enables the creation of "better-for-you," lower-sugar jams that meet modern health trends.
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Formula Synergy & Flexibility: KGM works synergistically with other hydrocolloids (e.g., carrageenan, xanthan gum). This allows for tailored textures—from elastic to firm—and provides greater flexibility in processing conditions.
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Clean-Label Appeal: Sourced from the konjac plant, KGM aligns with the demand for natural, plant-based ingredients and adds a valuable prebiotic fiber claim.
Conclusion: Integrating Konjac Powder (KGM) into strawberry jam is a strategic move. It elevates the product by cutting costs, enabling healthier profiles, improving quality, and strengthening market appeal. KGM is not just a thickener; it's a multifunctional tool for innovation.
Reference:
Chen, C. Study on the Production Technology of Konjac-Strawberry Jam.
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