FOOD SCIENCE ›› 1999, Vol. 20 ›› Issue (9): 12-14.

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 CHEN  Yun-Zhong   

  • Online:1999-09-15 Published:2011-12-06

Abstract: The synergism of KP(Konjac powder)and XG(xanthan gum),guar gum,alginate,CMC (Carboxy MethylCellutose)-Na and gelatine was studied respectively.The results showed the strong synergism of KP and XG.And theapplications of the complex gum developed were studied.

Key words: KP(konjac power), XG(xanthan gum), Synergism application study