Formula Optimization of Edible Konjac Glucomannan Complex Film Resistant to Water and High Temperature

In order to obtain an optimized formula of the water-resistant and high temperature-resistant konjac glucomannan film, the principal component geometric mean analysis method was adopted to carry out multi-index analysis of the film according to the mono-experimental data. As a result, a formula to make good quality film was obtained. It included konjac gum 8.00 g/L, paraffin 4.46 g/L, stearic acid 2.60 g/L, emulsifier 2.41 g/L, glycerol 6.49 mL/L, PEG-400 1.49 mL/L. The results show that the principal component geometric mean analysis method was suitable for formula optimization of the film. The film made according to the optimized formula was of higher strength and better properties for resisting dampness, water, acid, alkali and high temperature.