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Interaction
with other gel |
| Konjac/ Carrageenan |
| The
interactions between konjac and carrageenan is very strong,
heat the hydrosol prepared with konjac and carrageenan at a
certain concentration, then cool, thermo-reversible elastic
gel is produced. Potentiating action derived from konjac and
carrageenan is much more greater than that derived from locust
bean and carrageenan. So locust bean in complex gel made of
carrageenan and locust bean can be partially or wholly
replaced by kojac. The most strength will be attained when
konjac is mixed with carragenan at a ratio of 2:3, and gellant
blends with the same properties as locust bean ~ carrageenan
can be produced by adjusting quantity of konjac and
carrageenan. In addition, the total consumption is
comparatively lower. |
| Konjac/ Xanthan |
| Synergistic
action is found between konjac and xanthan, if a complex agent
is made of konjac and xanthan, the gel can be produced in
non-alkaline condition. With a total concentration of 1%, the
most strength of the complex gel is attained when konjac is
mixed with xanthan at a ratio of 3:2. A new type of gel is
therefore produced with potentiating action derived from
konjac and xanthan, and the application scope of konjac and
xanthan are expanded accordingly. |
| Konjac/ Protein |
| Soluble or
insoluble complex compound can be produced from protein and
konjac, with interactions between protein and polysaccharose,
a new type of gel can be produced from soybean protein and
konjac glucomannan. |
| Konjac/ Starch |
| The
interactions can be found between konjac extracted powder and
various starch materials, the complex sol-gel derived from
konjac and starch materials has very high viscidity in boiling
condition and cooling condition. The interactions between
konjac and various starch materials (corn starch, cassava
starch) can also be found to produce the gel with much more
higher strength. The studies from FMC limited corporation,
ship gel branch in Britain proved that the complex gel
produced from konjac and starch materials is similar to the
single konjac, it is stable in boiled water, acid and
alkaline, and along with the temperature rise, the gel
strength is enhanced
accordingly. |
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