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- Complaint Casebook: Green Change in Konjac
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Complaint Casebook: Green Change in Konjac
Last updated on March 3, 2025.
1.Overview
At night, the konjac and burdock were distorted in a colander, and when stored indoors, it turned green the next morning.
2.Results of the survey
As a result of the reproduction test, the chlorogenic acid contained in burdock acted on konjac instead of the green variation due to seaweed used as the raw material of konjac.
3.Conclusion
When konjac and burdock are boiled together, konjac may turn green with chlorogenic acid, a type of tannin contained in burdock. There is no hygienic problem.
4.Citation
Food complaint handling casebook Edited by the National Food Sanitation Monitoring Council
Published on March 8, 2007
Inquiries to this page
RIKEN, Medical Care Bureau Institute of Hygiene
Phone: 045-370-9451
Phone: 045-370-9451
Fax: 045-370-8462
E-Mail address [email protected]
Page ID: 992-726-538
