Binary systems on the xanthan basis: effects of konjac

Existing knowledge about behaviour of konjac and xanthan in the complex systems has been improved. Possibility to increase efficiency of the technological application of the given binary system, to forecast results of application of the mixture «konjac-xanthan» depending on their ratio, type of the hydration medium and succession of ingredients introduction has been proved.

food additives, functional-technological properties, synergistic effect, gel-formation, konjac, xanthan