Improved physical properties of konjac glucomannan gels by co-incubating composite konjac glucomannan/xanthan systems under alkaline conditions

Alkali induced konjac glucomannan (KGM) gels have been a popular food item in many Asian nations since ancient times. However, there exist a few drawbacks for this type of gels, including significant syneresis and inferior gel strength, etc. In this study, due to relatively strong alkali resistance, xanthan was selected to be incorporated into KGM sol systems, and the composite KGM/xanthan systems were then allowed to gel by subjecting to a...