The difference between potassium chloride and potassium citrate as coagulants with konjac gum

When konjac gum is used, potassium chloride and potassium citrate are often used as coagulants. What are the differences in the effects when konjac gum is compounded with them

When konjac gum is used, potassium chloride and potassium citrate are often used as coagulants. What are the differences in the effects when konjac gum is compounded with them:

Coagulation speed
Potassium chloride: Potassium chloride has a relatively fast coagulation speed. It can cause colloids or proteins and other substances to condense and precipitate in a short time. For example, in the production of some soy products, potassium chloride is used as a coagulant to quickly coagulate the protein in soy milk to form tofu pudding, shortening the production cycle.
Potassium citrate: Potassium citrate usually has a slow coagulation speed. It takes a certain amount of time to fully react with the coagulated substance to achieve the coagulation effect. In some applications that require precise control of the coagulation time, potassium citrate can provide a more relaxed operation time. For example, when making some cheeses, the use of potassium citrate can slowly coagulate casein, which is conducive to forming a uniform and delicate texture.

Coagulation strength
Potassium chloride: The formed clot is usually harder and has a tighter structure. Taking tofu production as an example, the tofu obtained by coagulation with potassium chloride has a hard texture and a certain toughness. It is suitable for making tofu products for subsequent processing such as frying and deep-frying, because it can withstand a certain external force without breaking easily.
Potassium citrate: The formed clot is relatively soft and has good elasticity and toughness. In some products that require a soft texture, such as the gel filling of some pastries, potassium citrate is used as a coagulant to make the filling have a soft and delicate taste while maintaining a certain shape.

Flavor influence
Potassium chloride itself has a certain salty taste. When used in food, it may have a certain impact on the flavor of the product and increase the saltiness. If used in some products that have strict flavor requirements and do not want additional saltiness, the amount may need to be carefully controlled.
Potassium citrate: It has the special flavor of citrate, with a slightly sour taste and a light fruity aroma. In some products that need to add flavor, this flavor of potassium citrate can be an advantage. For example, in some acidic beverages or fruity gel foods, it can not only play a coagulation role, but also help enhance the flavor of the product.

Applicable systems
Potassium chloride: Applicable to some systems that are not very sensitive to pH changes. Because potassium chloride can play a better coagulation role in a neutral or weakly acidic environment, for example, in some neutral or slightly acidic protein solutions, it can effectively promote protein coagulation.
Potassium citrate: More suitable for use in acidic systems. Potassium citrate can slowly release citrate ions under acidic conditions, and react with metal ions or proteins to form complexes or coagulation reactions to achieve coagulation effects. For example, in some acidic dairy products or fruit gels, potassium citrate can synergize with the acidic components to achieve an ideal coagulation effect.

Chengdu Root Konjac Gum can be used in jelly, ice cream, beverages, meat products, etc., and has the characteristics of thickening, water retention, suspension, stability, etc.