Nissin Foods

Last updated January 21, 2026

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Konjac glucomannan gelation matrix: Nissin FoodsRecent Research Landscape

The engineering of konjac-based gel matrices and plant protein compositions to mimic complex animal textures. This allows for the precise control of structural anisotropy and muscle-like fiber formation in meat analogues.

What technical problems is Nissin Foods addressing in Konjac glucomannan gelation matrix?

Unnatural plant protein texture

(5)evidences

The keywords focus on replicating complex animal structures like shrimp and muscle tissue using plant-based gels. The core limitation being addressed is the lack of realistic fibrous or elastic mouthfeel in traditional plant protein matrices.