Alginate-Konjac-Xanthan Polysaccharide Complex
(α-d-Glucurono-α-d-manno-β-d-manno-β-d-gluco),
(α-l-gulurono-β-d-mannurono), β-d-gluco-β-d-mannan
PolyGlycopleX
Polysaccharide Complex KAX
Sodium Alginate, Konjac Flour (Amorphophallus konjac), Xanthan Gum Complex
PolyGlycopleX
Polysaccharide Complex KAX
Sodium Alginate, Konjac Flour (Amorphophallus konjac), Xanthan Gum Complex
DESCRIPTION
Alginate-Konjac-Xanthan Polysaccharide Complex occurs as an off-white to light tan granular powder. It is a complex formed by reacting sodium alginate, konjac flour from Amorphophallus konjac, and xanthan gum with water at an elevated temperature in a specialized fluidized bed reactor, followed by drying and sieving. The color and granular appearance and rheological properties of the reacted and dried complex are distinctly different from those of the reactants, either separately or mixed.
USP REFERENCE STANDARDS FOR PURCHASE
USP Alginate-Konjac-Xanthan Polysaccharide Complex for Viscosity Identification RSUSP Blended Polysaccharide for Viscosity Identification RS