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Maltol functions and indications:
Maltol line gas digestion, spleen appetizer, retired dairy consumer inflation. Breast tenderness, women, weaning, health Maltol spleen and stomach through the milk. Spleen eat less, sweat milk stasis. E637i-118-71-8 is also used for food product Needless, abdominal pain, bloating. Maltol main temperature gas, appetite, gave birth to the next child, Maltol of Sushi, in addition to fullness, stop vomiting, broken signs, Phlegm swelling of the liver. Whom to make honey.
Maltol therapeutic value:
Maltol after germination, dried formed. With the use of raw or fried. Maltol of sweet flat. To digest rice foods, and back to the milk. Maltol foods for rice due to food accumulation and women Needless to weaning, or milk stasis, breast tenderness. The former, often with Hawthorn, The Divine Comedy, decoction or pills to make clothes, and later,to single-FDA, Jiantang. Back to the milk to be used 30 ~ 120g.

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Yes, maltol almost has no side effects when used as a food additive. It is Generally Recognized As Safe (GRAS) by the FDA (4); authorised for use as a flavouring agent (FL-no: 07.014) in the EU according to Annex I to Regulation (EU) No 1334/2008 (5), EFSA concluded that the concern for genotoxicity in food could be ruled out in 2015 (6); Acceptable daily intake: ADI “0-1 mg/kg bw” was set in 1981, but withdrawn by the JECFA in 2018. (7)
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Konjac Gum applications in food processing:
Konjac Gum has hydrophilic, thickening sex, stability, emulsification, suspended sex, gelatin and into the membranous, etc DuoZhong characteristics, can produce all kinds of food additives, Konjac Gum is widely used in food industry. Used for ice cream stabilizer, make smooth exquisite taste; As cookies, cakes and baking food additives, make product appearance smooth, quality of a material is loose; Can increase the intensity, increase line noodles toughness; Konjac Gum As the beer foam stabilizer, a cup of tiny bubbles after even, hang cup; long time Konjac Gum-E425 As a fruit juice and wine clarification agent; Konjac Gum As food BaoXianJi, can restrain a sexual reproduction of oxygen, and extend the microbial eggs, meat, fish, fruits, and vegetables last period.

Use the KGM Konjac Gum become film sex,Konjac Gum can produce the capsule. Use microcapsule techniques of the product turn out to protect folded buried the particles materials with other components, avoid its adverse reactions happen, and to make the bad environmental factors and outside completely cut off, the material in keeping the original color, aroma, taste and at the same time, reduce the deterioration loss or extend the quality and time, improve the product quality, make some not easy storage or processing of materials, and became stable liquidity good solid expanded the range of use, E425 simplify the production process.

Konjac Gum is widely used as food additive and ingredients.

Konjac Gum is a kind of Thickeners used as food additive. Konjac Gum is wildly used in medicine,could be used as weight losing product Konjac Gum is widely used as food additive and ingredients.

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Yes, it is a natural ingredient and almost has no side effects. Its safety has been approved by the U.S. Food and Drug Administration (FDA) and European Food Safety Authority (EFSA), as well as the Joint FAO/WHO Expert Committee on Food Additives (JECFA).

FDA

Konjac flour when used as a food additive is considered GRAS (generally recognized as safe) by the FDA (4).

EFSA
Konjac gum (E 425 i) and konjac glucomannan (E 425 ii) are listed in Commission Regulation (EU) No 231/2012 as an authorised food additive and categorized in “ additives other than colours and sweeteners” (5). Their applications are listed in “Group I” with the maximum level “10 g/kg”. (6)

Safety re-evaluation in 2017
After the studies of carcinogenicity, genotoxicity and other researches, EFSA concluded that there was no need for a numerical acceptable daily intake (ADI) for the uses of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives and no safety concern under the use of 10 g/kg. (7)

JECFA
Both konjac gum and konjac glucomannan are categorized as konjac flour by JECFA that functions as an emulsifier, gelling agent, stabilizer, thickener. (8)

Acceptable daily intake: ADI “not specific” set in 1996. (9)

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The main use for Pectin is as a gelling agent, thickening agent and stabilizer in food. The classical application is giving the jelly-like consistency to jams or marmalades, which would otherwise be sweet juices. In medicine, pectin increases viscosity and volume of stool so that it is used against constipation and diarrhea. Until 2002, Pectin was one of the main ingredients used in Kaopectate, along with kaolinite. Pectin is also used in throat lozenges as a demulcent. In cosmetic products, pectin acts as stabilizer. Pectin is also used in wound healing preparations and specialty medical adhesives, such as colostomy devices. Also, it is considered a natural remedy for nausea. Pectin rich foods are proven to help nausea.
Jam, jelly, jelly: from gelation, finished fine, flexible and resilience, increase the flavor, so smooth and refreshing taste. Ice Cream: from emulsion stability, product taste and delicate, smooth. Yogurt, lactic acid, fruit juice: stabilizing, thickening effect, extend product shelf life, with natural fruit flavor. Melting grilled food: special gas to improve dough, enhance the taste. Extend shelf life.

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