CAS
No:37220-17-0
Appearance:
White or cream-color and free flowing powder
Source:konjac
plant
Konjac gum is aswell called konjac glucomannan or konjac flour. It is a accustomed
odorless acrid cilia that is begin in the konjac plant. The konjac glucomanan
is the a lot of bendability food gum in nature. It has about ten times the
bendability than the cornstarch. It is a polysaccharide consisting of the
monosaccharide glucose and mannose acquired from konjac plant through extraction
and dehydration steps.
Konjac
gum is fabricated from the basis of the konjac plant, which is developed in
China, Korea, Taiwan, and Japan. It is composed of 85-90% Glucomamman and is
used in Asia to actualize a abrade and a top bendability jelly. It is accessory
with kappa karrageenan and xanthan gum basic thermoreversible, adaptable gels.
It is recommended at agglomeration and gelling abettor for a advanced array of food
including as a vegan acting for gelatin.
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