Konjac, 210,

Konjac flour Konygreen Koppers-Totzek Koppers-Totzek gasifier... 

Konjac flour, derived from the konjac plant tuber, has a long history of use in the Ear East, but is a newcomer to the United States. It reacts with many starches to enhance the viscosity of both, and is used in gels that are stable in boiling water. 

The lambda type is nongelling, and functions as a thickner. Iota-carrageenan has been recommended (45) for use in formulating low fat ground beef due to its abihty to retain moisture, especially through a freeze—thaw cycle which is typical for ground beef patties. Oat bran and oat fiber can also be used to improve moisture retention and mouth feel. Modified starches can be used as binders to maintain juiciness and tenderness in low fat meat products. Maltodextrins (dextrose equivalent less than 20) may be used as binders up to 3.5% in finished meat products. Other carbohydrates such as konjac flour, alginate, microcrystalline cellulose, methylceUulose, and carboxymethylceUulose have also been used in low fat meat products (see CELLULOSE ETHERs). 

In the linear konjac mannan, the degree of acetylation profoundly affects the solubility and flow properties of this hydrocolloid. The acetyl substitution prevents self-association of the mannan chains, but following deacetylation chain interactions become more energetically favorable [230]. 

Significant physiological and therapeutic properties of mannoglucans and acemannan have been described in review articles the guar GaM and konjac... 

The reported effect of konjac GaM on the glass transition of high-sugar/polysaccharide mixtures [242] can be utilized in sugar, hard-boiled and frozen confectionery products and might replace gelatin, which is refused by some consumers due to diet and health problems. 

KOH plants, environmental awareness in, 20 634. See also Potassium hydroxide KOH solution, 12 215 meta-Koksowy coal grade (Poland), 6 713t Kolbe-Schmidt reaction, 2 208 of salicylic acid synthesis, 22 7-8 Kolmogoroff microscale, 16 697 Konica Dry Color System, 19 348 Konjac glucomannan, 4 7241... 

Mannans have been found in some kinds of plants such as endosperms of copra and ivory palm nuts, guar beans, locust beans, coffee beans and roots of konjak Amorphophallus konjac). Most of these saccharides are used only in the food and feed processing industries. Recently, it has been reported that manno-oligosaccharides are useful as one of the best growth factors for Bifidobacterium sp. and Lactobacillus... 

Obtained from manufacturer of konnyaku, a type of food made from the tuber of the konyak plant (Amorphophallus konjac C. Koch). c Citrus pectin purchased from Tokyo Kasei Co., Tokyo. d 3 mg of calcium hydroxide was added. e n.d. = not determined. 

D-Glucomannans have a D-glucose D-mannose ratio ranging from 1 3 (salep) to 2 3 (konjac), and this appears to be a constant for a particular species. The establishment of the structure of glucomannan as a polymer... 

Figure 3 Profile of a complex viscosity (n ) and the storage (G ) and loss (G ) moduli of a 1 % konjac-xanthan—methylcellulose mixture in a 1 1 1 ratio, illustrating t e onset o gelation at Tge) approximating 60°C.

Blends of starch and konjac gum (Tye, 1991) and of some modified celluloses (Hercules, Inc., 1980) are synergistic. A ternary dispersion of 1% methylcellulose and 2.9% starch had almost 2.5 times the viscosity of a blend of 0.5% methylcellulose and 2.9% starch, and approximately 20 times the viscosity of 3.9% starch (Hegenbart, 1989). Methylcellulose-starch viscosity synergism was suggested as a formula to decrease caloric content (Henderson, 1989). Guar gum can increase starch paste viscosity tenfold (Christianson et al., 1981). 

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