Tangyuan Solution: Improving Yield, Texture, and Freeze Stability with Konjac Powder

As demand for frozen and functional traditional foods continues to grow, tangyuan (glutinous rice balls) manufacturers are facing increasing challenges in both processing efficiency and product quality. YIZKONJAC introduces its Tangyuan Solution, designed to address common production and performance issues through the functional application of konjac powder—enabling lower processing loss, improved texture, and enhanced nutritional positioning.

From an industrial manufacturing perspective, traditional tangyuan products often encounter several limitations: 

• Poor dough extensibility: Glutinous rice dough is prone to tearing or collapsing during filling, leading to higher production loss.

• Freeze-related cracking: During frozen storage, tangyuan shells are susceptible to cracking, increasing defect rates.

• Weak gel structure: Prolonged boiling may result in cloudy soup, broken skins, or filling leakage.

• Suboptimal mouthfeel: Excessive stickiness and surface roughness negatively affect consumer experience.

These issues restrict product consistency, shelf stability, and brand differentiation.

Konjac powder absorbs water and forms a flexible gel network within the dough matrix. This enhances extensibility and plasticity, allowing tangyuan dough to better withstand filling and shaping processes. As a result, risks of tearing and collapse are reduced, supporting higher production efficiency and lower raw material loss.

The gel structure formed by konjac glucomannan improves resistance to freeze damage by limiting ice crystal growth during frozen storage.
Compared with conventional formulations, tangyuan containing konjac powder maintain better integrity after freezing and thawing, with reduced cracking, surface ice crystals, and deformation. This also helps prevent moisture loss from fillings and supports longer shelf life.

Konjac powder contributes to a smoother surface and more elastic skin structure, minimizing roughness caused by ice crystallization. At the same time, it reduces excessive stickiness typically associated with glutinous rice, delivering a springy, smooth, and non-sticky mouthfeel that improves overall eating quality.

Konjac powder contains up to 90% soluble dietary fiber and is naturally low in fat with a low glycemic index. It can be combined with ingredients such as chia seeds, oats, or quinoa to develop high-fiber, low-GI, or sugar-free tangyuan products. This supports innovation in functional frozen foods and aligns with evolving health-conscious consumption trends.

• Increased dietary fiber content

• Improved freeze–thaw stability and reduced freezing loss

• Enhanced texture with smooth, non-sticky mouthfeel

• Support for functional and differentiated product concepts

• Higher processing efficiency and reduced production waste

• Clean label compatibility using a conventional food ingredient

YIZKONJAC is a publicly listed company and a leading global supplier of konjac powder and hydrocolloid solutions. With 18 years of experience in the konjac industry, the company is a key contributor to China’s national Konjac Powder industry standard and holds 85 core technical patents. According to Frost & Sullivan, YIZKONJAC ranked first globally in konjac powder sales volume from April 2023 to April 2024.

Beyond ingredient supply, YIZKONJAC provides customized tangyuan solutions to help food manufacturers achieve healthier formulations, improved processing performance, and stronger market competitiveness.