Compatibility of konjac gum

Compatibility of konjac gum and pectin, flavobacterium gum,tragacanth gum, thorn wutong gum, Arabic gum, locust bean gum, tamarind gum, carrageenan, CMC, CMS, HPC, corn starch, cassava starch, microcrystalline cellulose, and various natural food ultrafine powders, etc.

Konjac gum can be miscible with sucrose, glucose, syrup, milk powder, most food emulsifiers, edible essence, pigments, preservatives, etc. Meanwhile, konjac gum can be mixed with the following food thickeners: pectin; Bacterial synthetic gel (such as flavobacterium gum); Plant exudate glue (such as tragacanth gum, thorn wutong gum, Arabic gum); Seed gum (such as guar gum, locust bean gum, tamarind gum, flaxseed gum, and sesbania gum); Seaweed extracts (such as red algal gum, agar, carrageenan, carrageenan, fucoidan, and green algal gum); Semi synthetic adhesives (such as CMC, CMS, HPC, HPS, PGA, and various modified starch); Natural rubber (such as corn starch, cassava starch, microcrystalline cellulose, and various natural food ultrafine powders); The synergistic effect of binary polymers (such as konjac gum and K-carrageenan alginate, carrageenan alginate, and xanthan gum) is generated after mixing, and the synergistic effect comes from the interaction between K-carrageenan, carrageenan alginate, xanthan gum, and konjac gum macromolecules.