The Application of Konjac Glucomannan and Carrageenin in Developing Edible Wrapping Paper Made from Potato Starch

Abstract

Abstract: In order to improve the properties of potato starch-based edible wrapping paper, the effects of reinforcing agents(konjac glucomannan and carrageenin) or/and plasticizing agents(glycerol and sorbitol)on the flexibility and transparency of thispaper product were investigated. Results showed that konjac glucomannan and carrageenin could be combined with potato starch.And 0.20% konjac glucomannan, 0.15% carrageenin, 3% glycerol and 5% sorbitol could the increase folding limit of the of the ediblepaper to 60 times and the transparency value to 76.2%.

Key words: potato starch, edible wrapping paper, konjac glucomannan, carrageenin, plasticizing agent

CHEN Cong-Gui, ZHANG Li, FANG Hong-Mei, DONG Wen-Yan. The Application of Konjac Glucomannan and Carrageenin in Developing Edible Wrapping Paper Made from Potato Starch[J]. FOOD SCIENCE, 2004, 25(4): 98-102.

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The Application of Konjac Glucomannan and Carrageenin in Developing Edible Wrapping Paper Made from Potato Starch

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