Stability and phase behavior of konjac glucomannan-milk systems

Konjac glucomannan (KGM) has potential to contribute functional properties to dairy products, but mixtures containing a sufficient amount of KGM and milk may show undesirable appearance because of incompatibility between the polymers. Thus, the effects of KGM solution (with concentration of 0.1, 0.5, 1.0, 1.5, 2.0 and 2.5%) on the stability and phase behavior of KGM-milk mixtures were investigated. The phase separation diagram showed that only a...