Notes

[alt text]

On the top half of the page there is an image of a meal, and the main dish appears to feature konjac noodles along with some other sides; there is also a pair of chopsticks on the plate.  

[transcription]

CARRAGEENAN QUOTATIONS

“Marine Colloids™ Carrageenan/

konjac flour gels are heat stable.”

• 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

• pesudoplastic viscosity

• synergism with other gums

Nutricol konjac four is synergistic with kappa carrageenan. A 1.0% Gelcarin

GP 812 carrageenan gel wil produce about 600 grams breakforce. Replacing half the carrageenan with Nutricol konjac four wil enhance the gel strength to about 2500 grams 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 four 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.

Nutricol Koniac Flour Enhances

Kappa Carrageenan Gels

MITSUMAME GEL CUBES

Sugar

7.60%

Nutricol KC5G konjac flour

1.62.0%

Gelcarin GP 379 carrageenan

0.30%

Sodum citrate

0.40%

Potassium citrate

0.16%

Adipic acid

0.02%

CaSO4 •2H20

0.02%

Flavor

to suit

Water

to 100%

The gel cubes and real fruit pieces are placed into a hot, acidified sugar solution (about 3.5 pH). The hot mixture is then filled into canning jars and sterilized.

FMC Corporation

Marine Colloids Division

2000 Market Street

Phiadelphia, PA 19103

215-299-6178

800-346-5101

Telex: 6851326 FMC PHA

[additional notes]

This ad shows how konjac gel can be used to create a heat stable gel structure, especially when used alongside carrageenan.