Konjac Gum 化学特性,用途語,生産方法
使用
Konjac gum is obtained from the tuber of the plant. Konjac is a glucomannan that can form thermo-reversible and thermo-irreversible gels under varying conditions. For example, with xanthan gum a cohesive, elastic thermo-reversible gel can be formed. Inclusion of a mild alkali such as calcium hydroxide to remove some of the acetyl groups will result in a heat stable gel upon heating and cooling. It should be dispersed in cold water and then heated to solubilize completely. It is synergistic with carrageenan, xanthan gum, locust bean gum, starch. Uses include noodles, confectionary, puddings, dessert gels, juices. Also known as flour, glucomannan.
Konjac Gum 上流と下流の製品情報
原材料
準備製品