Marine Colloids carregeenan konjac flour gels are heat stable

[alt text] An image in color of plates with a drink and flowers, which gives it a homey feel. It seems to portray how these healthy foods still use their flour. Additional text explains the technical properties of the gel, provides a recipe formulation, and includes a graph demonstrating gel strength.

[transcription] Forms heat stable foods. Pseudoplastic viscosity. Acid stable gels. Konjac flour is a building block in many traditional foods in the Far East. It is a high molecular weight polysaccharide which offers such functional properties as: heat stable gelation, thermal reversible gelation with carrageenan, pseudoplastic viscoity, synergism with other gums. Nutricol konjac flour is synergistic with kappa carrageenan. A 1.0% Gelcarin GP 812 carrageenan gel will produce about 600 grams breakforce. Replacing half the carrageenan with Nutricol konjac flpur will enhance the gel strength to about 2500 breakforce. Subjecting the gel to autoclaving results in a heat stable gel structure. Mitsumame, a traditional Japanese gel dessert, lends itself nicely to this technology. A hot solution containing carrageenan konjac flour is poured into cans, sealed and retorted at 130 °C for 60 minutes. The cooled gels are removed from the can and cut into desired shapes. The gel cubes and real fruit pieces are placed into a hoy, acidified sugar solution (about 3.5 pt). The hot mixture is then filled into canning jars and sterilized. 

[additional notes] This seems very technical, considering it includes percentages and charts. It is using its numbers to try to sell. The elegant serving arrangement, chopsticks, and flower create an image of authenticity and cultural sophistication, while the surrounding technical information reassures manufacturers that the product is grounded in scientific research. Georgia Salcau