Application of konjac flour

Application of konjac flour   Konjac gum is a kind of hydrogel polysaccharide extracted from the tubers of various konjac plants. It is a kind of non-ionic colloid with high molecular weight. The konjac gum will swell up when meeting water and then burst to release the KGM polymer. 1. Application in food processing konjac […] read more

On February 4th, 2013, posted in: Konjac gum, Products and Techniques by Tags:

The Rheological Properties of Carrageenan gel

The Rheological Properties of Carrageenan gel On account of its properties, carrageenan gel is often used in food industry as the thickening, gelatinizing, suspending, emulsifying and stabilizing agents. Besides, it is also widely used in medicine and fine chemical industries. However, the production and application of carrageenan have much to do with its rheological properties, […] read more

On January 31st, 2013, posted in: carrageenan, Products and Techniques by Tags:

Properties and Application of Kappa-Carrageenan

Properties and Application of Kappa-Carrageenan Carrageenan is a natural vegetable gelatin extracted from some red algae and widely used in such fields as food, daily chemical industry and medical research. Its properties such as the formation of hydrocolloid, gelling, thickening, emulsifying, film formation and stable dispersion has been booming the development of carrageenan industry. Carrageenan […] read more

On January 30th, 2013, posted in: carrageenan, Products and Techniques by Tags:

Introduction about Carrageenan

Introduction about Carrageenan   Carrageenan is a hydrocolloid extracted from some red algae seaweed. Its chemical structure consists of calcium, potassium, sodium and ammonium salts from polysaccharide sulfate made up of galactose and dehydrated galactose. Due to the different combining forms of sulfate, it can be classified into three types: K (Kappa), I (Iota), and […] read more

On January 26th, 2013, posted in: carrageenan, Products and Techniques by Tags:

Adhesive Property of Konjac gum

Water-holding Capacity and Adhesive Property of Konjac gum I. Water-holding capacity The macromolecules of konjac glucomannan and water molecules are able to condense into giant molecules incapable of free motion by hydrogen bonding force, and then turn the konjac gum powder solution in water into a sticky non-Newtonian fluid. In gelled foodstuff, the macromolecules of […] read more

On January 22nd, 2013, posted in: Konjac gum, Products and Techniques by Tags:

Amorphophallus konjac

Amorphophallus konjac application in Food Konjac powder is a kind of primary product extracted and processed from the tubers of Amorphophallus Blume plants of Araceae. Its effective chemical ingredient is konjac glucomannan, so it possesses thickening, stabilizing, suspension, and gelatinization properties.   Konjac gum is widely used in the food industry to make various kinds […] read more

On January 20th, 2013, posted in: Konjac gum, Products and Techniques by Tags:

Introduction about Konjac Gum

Introduction about Konjac Gum   The effective component of konjac gum is konjac glucomannan, commonly called KGM. Konjac glucomannan is a kind of non-ionic water-soluble polysaccharide and its molecular weight is 200,000-2,000,000. The viscosity of its industrial products can reach 360000mpa.s, and thus konjac gum is one of the plant-based water-soluble food gums with the […] read more

On January 16th, 2013, posted in: Konjac gum, Products and Techniques by Tags:

Weight-Losing Effects of Konjac fibre

Weight-Losing Effects of Konjac fibre   The content of KONJAC GUM in white konjac reaches 60% (dry basis). KONJAC FIBRE can dissolve fat and thus achieve the effect of losing all-over weight. More specifically, due to the gastrointestinal cleaning function, KONJAC FIBRE can dissolve the fat in the gastrointestinal tract and then achieve the detoxification […] read more

On January 14th, 2013, posted in: Konjac gum, Products and Techniques by Tags:

Konjac gum Food

Konjac gum Food   Two categories of konjac gelled food:   One category is a kind of thermal irreversible gelled food, and the typical representatives are konjac tofu, derivative konjac bean vermicelli, konjac dry plate and bionic food like vegetarian food. This kind of irreversible gels can strip the acetyl on the branched chain of […] read more

On January 11th, 2013, posted in: Konjac gum, Products and Techniques by Tags:

Xanthan gum used in oil industry

Xanthan gum used in the oil industry Xanthan gum is an excellent additives for oilfield drilling mud. Its unique high viscosity in the low shear can help low concentration of the drilling fluid suspend solids. Even in the high-temperature, high concentration solution of acid, alkali, salt, Xanthan gum still can maintain this property. This is […] read more

On January 9th, 2013, posted in: Products and Techniques, xanthan gum by Tags: