1. The variety, class of plant gum, the comparison of structure, functional properties and applications in food industry of konjac gum and important plant gum were introduced in the paper. 本文介绍了植物胶的种类和分类，魔芋胶的结构和功能特性及魔芋胶与其他主要植物胶之间的结构、功能特性和在食品工业中的应用等方面的比较。
2. Our company is a specialized co. producing equipments of gum, chewing gum, bubble gum, egg roll &crushing machinery. our products are wide sold to Russia &middle east nations. 上海正华糖果机械制造有限公司是专业生产胶姆糖、口香糖、泡泡糖、蛋卷机、及超细蛋卷机、粉碎机设备的企业，产品远销俄罗斯、中东等国。
3. synergy: the locust bean gum, konjac gum, xanthan gum and other colloidal synergistic effect can improve the gel elasticity and moisture retention; 协同性：与刺槐豆胶、魔芋胶、黄原胶等胶体产生协同作用，能提高凝胶的弹性和保水性；
4. Cassia bean gum showed highly synergic with Xanthan gum and Carrageenan, but not synergic with Guar gum. 决明子胶与黄原胶、卡拉胶具有明显的协效性，与瓜尔豆胶无协效性。
5. Main Components: Marine Plant Extract Chinese Herbs Olibanum Oil and etc. 主要成分：海洋植物提取物、中草药、乳香油等。
网络释义
Olibanum gum 乳香;
glue glue water gum gum water mucilage size sticking gum 胶水;
glue glue water gum gum water mucilage size sticking gum 胶水;
glue glue water gum gum water mucilage size sticking gum 胶水;
