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Konjac is a natural ingredient that is formed by grinding the tuber (root) of the konjac plant. It has been used in Asia for centuries in traditional foods, such as noodles and heat stable gelled food products.

Konjac is a polysaccharide, classified as glucomannan. In water, konjac hydrates to form highly viscous, pseudoplastic solutions. These viscous systems can be formed into heat stable gels when set with heat and a dilute alkali. The konjac gels are also stable in the presence of acid and salt. Konjac is synergistic with a number of stabilizers, including carrageenan, xanthan gum, locust bean gum and starch. These synergies allow for an even greater range of functionalities and textures for formulators.