E 425 (ii) KONJAC GLUCOMANNAN
Konjac gum is a water-soluble hydrocolloid obtained from the Konjac flour by aqueous extraction.
Konjac is a common name of the Asian plant Amorphophallus konjac, which has an edible corm.
Konjac flour is the unpurified raw product from the root of the perennial plant Amorphophallus konjac.
Konjac flour is the unpurified raw product from the root of the perennial plant Amorphophallus konjac.
Konjac (E 425) is authorized in a wide range of foods.
The following text concerning E 426 soybean hemicellulose is inserted after E 425(ii) konjac glucomannan
Konjac (E 425) should not be used to produce dehydrated foods intended to be rehydrated upon ingestion.
^ Directive of the European Parliament and of the Council amending Directive 95/2/EC as regards the conditions of use for a food additive E 425 konjac
Directive 2003/52/EC of the European Parliament and of the Council amending Directive 95/2/EC as regards the conditions of use for a food additive E 425 konjac.
Konjac {Amorphophallus konjac) is a plant of the Araceae family.
Konjac {Amorphophallus konjac) is a plant of the Araceae family.
Konjac {Amorphophallus konjac) is a plant of the Araceae family.
Konjac {Amorphophallus konjac) is a plant of the Araceae family.
Konjac glucomannan is a water-soluble hydrocolloid obtained from Konjac flour by washing with water-containing ethanol.
It is extracted from the konjac plant (otherwise known as Amorphophallus konjac).
The product is produced by mixing konjak tuber (Amorphophallus konjac) flour with water containing calcium hydroxide (proportions of the mixture in % by weight: konjak tuber flour 3-7, water 93-97).
It comes from the root of a plant known as konjac (Amorphophallus konjac).
Konjac glucomannan is a water-soluble hydrocolloid obtained from Konjac flour by washing with water-containing ethanol.
Konjac jelly: After further processing, konjac flour can be used to make a jelly or gum.
Glucomannan (500mg): A powerful appetite suppressing fiber taken from the roots of the konjac plant.
The invention allows alternate designation of Chlorophytum as Indian Konjac.
Konjac is a common name of the Asian plant Amorphophallus konjac, which has an edible corm.
The colour of purity, white konjac sponges are made of 100% pure konjac root.
Step 1: Producing bread dough by using bread-baking ingredients to which konjak flour and a konjak coagulating agent are added.
Requêtes fréquentes français :1-200, -1k, -2k, -3k, -4k, -5k, -7k, -10k, -20k, -40k, -100k, -200k, -500k, -1000k,
Requêtes fréquentes anglais :1-200, -1k, -2k, -3k, -4k, -5k, -7k, -10k, -20k, -40k, -100k, -200k, -500k, -1000k,
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