Rapidly hydratable konjac flour

Details Rapidly hydratable konjac flour Rapidly hydratable konjac flour

A - Human Necessities

23

L

A23L 1/214 (2006.01)

Patent

CA 2119871

A rapidly hydratable konjac flour is disclosed which is distinguishable from native konjac flour in that it gains at least 60 % of it potential peak viscosity within 10 minutes after dispersal into water at 25 °C, at least 80 % of its potential peak viscosity within 20 minutes after dispersal into water at 25 °C, and from 80 to 100 % of its potential peak viscosity within 30 minutes after dispersal into water at 25 °C. Methods for manufacturing rapidly hydratable konjac flour and uses for the inventive flour also are disclosed.

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