Konjac Flour, 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). 

H, defined as the hydrophilicity, is the weight of hydrocolloidal water in grams adsorbed per gram of solute in 102 g of dispersion (3 is the slope of the Vt vs Cj graph. Equation (7.13) is based on the proportional nonsolute volume increase when increments of a hydrophilic polysaccharide are added to initially pure water. Not all gums showed the linearity expressed in Eq. (7.13). When there is nonlinearity, e.g., in one sample of konjac flour gum... 

The manufacturer has since recalled and reengineered konjac flour gum. 

Konjac flour gum is reported to be pH- and cation- (sodium, potassium, and calcium ions) insensitive this is consistent with its nonionic character (FMC, 1989), but an isolate did not show a characteristic linear viscosity-concentration profile in water it did show linearity in the presence of electrolytes (Jacon et al., 1993). The apparent partial specific volume of a 0.2-0.4% dispersion was constant over a wide pH range and increased with increasing temperature from 5 to 50°C it then remained constant (Kohyama and Nishinari, 1993). 

FMC, (1989). Nutricol Konjac Flour. Bulletin K-l, FMC Corporation, Philadelphia, PA. 

Tye, R. J. (1991). Konjac flour properties and applications. Food Technol. 45 82-92. 

B. Gel Test At room temperature, add 5 mL of a 4% sodium borate solution to a 1% solution of sample in a test tube, and shake vigorously. A gel forms. (Konjac Flour solutions gel in the presence of sodium borate, similar in reaction to that of galactomannans such as guar gum and locust bean gum)... 

Konjac flour Native particles (657 pm) were reduced to 24 pm. Micronized particles had reduced crystallinity and antiobesity effects in vivo when tested in rat models Bin et al. (2005)... 

Occurrence. There are many polysaccharides that yield D-mannose on hydrolysis. For preparative purposes, the most important source is the seed of the tagua palm Phytelephas macrocarpa, also known as vegetable ivory.117 Salep mucilage from tubers of Orchidaceae, the seed of Phoenix canariensis, and white spruce hemicellulose are rich enough sources of D-mannose that they have been used for the preparation of this sugar. Konjac flour, which is commonly available in Japan from Amorphophallus konjac, provides another source of this hexose.118... 

Nutricol. [FMOMarine Colloids] Konjac flour gelling agent thickener. 

Konjac tubers are washed, peeled, sliced, and dried. The dried slices are milled into flour and air classified (Konjac flour). Konjac flour contains about 70% glucomannan. Konjac flour cau be further purified by alcohol to remove soluble starch to produce Konjac gum. 

Konjac flour is used to make noodles and other food products. Konjac glucomannan has a very high water-binding capacity and is used in fiber drinks and as a thickening agent in food such as sauces and pie fillings. 

Kobayashi et al (16), compared the effectiveness of chitosan with konjac flour and two hypocholesterolemic drugs. Their experiment included one week feeding of cholesterol-containing diet to rats with 4% level of test materials. 

They observed that chitosan caused the greatest depression of serum cholesterol level and was superior to konjac flour used at the same level and to moristerol and benikol used at 0.5% and 0.8% levels respectively. While konjac flour and benikol caused severe diarrhea, chitosan did not affect the feces. 

Konjac flour is a glucomannan obtained from the tuber of Amorphophallus konjac grown in Asia. The polysaccharide chain is... 

Konform SR 2000. See Silicone Konjac. See Konjac flour Konjac flour CAS 37220-17-0... 

Konjac glucomannan Konjac gum Konnyaku. See Konjac flour... 

Nutrapon TLS-500. See TEA-lauryl sulfate Nutrapon W1367 Nutrapon WAC 3005 Nutrapon WAQ, Nutrapon WAQE 2364. See Sodium lauryl sulfate NutraSweet . See Aspartame Nutrex PG. See Glycosaminoglycans Nutrex PV. See Hydrolyzed com starch Nutrex RT. See Spleen extract Nutrex TM. See Thymus hydrolysate Nutricoi Konjac. See Konjac flour Nutrifos 088 Nutrifos BC Nutrifos Powd.. See Pentasodium triphosphate Nutrifos SK. See Trisodium dipotassium tri polyphosphate... 

Ceresin Cl2-15 pareth-3 Cl 2-15 pareth-5 EO/PO block polymer or copolymer Konjac flour... 

Konjac flour Magnesium fluoride 3-Mercaptopropionic acid N-Methyl-N, N -diphenylurea Methyl pentynol N-Nitrosodiethylamine Nonoxynol-3 Nonoxynol-11 Nonoxynol-14 Nonoxynol-17... 

Cottonseed (Gossypium) oil Gelatin Hydrolyzed oat flour Japan (Rhus succedanea) wax Konjac flour Lactic acid esters of mono- and diglycerides of fatty acids Lactitol Lactose Lard Malt extract... 

Cetyl phosphate Dextrin Glyceryl dioleate ,Glyceryl palmitate/stearate Hydroxystearic acid Konjac flour Laureth-1 Laureth-3 ... 

Gum ghatti Hydrogenated tallow glyceride Hydrolyzed oat flour Hydroxypropylcellulose Hydroxypropyl distarch glycerol Hydroxypropyl distarch phosphate Hydroxypropyl methylcellulose Hydroxypropyl starch Karaya (Sterculia urens) gum Konjac flour Lauryl betaine Locust bean (Ceratonia siliqua) gum Malt extract D-Mannitol Methylcellulose Methyl ethyl cellulose Mono- and diglycerides, of fatty acids ,Oat gum Pectin Pectin, amidated... 

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