[Latin Name] Amorphophallus konjac

[Plant Source] from China

[Specifications] Glucomannan85%-90%

[Appearance] White or cream-color powder

Plant Part Used:Root

[Particle size] 120 Mesh

[Loss on drying] ≤10.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[Introduction]

Konjac is a plant that is found in China, Japan and Indonesia. The plant is part of the genus Amorphophallus. Typically, it thrives in the warmer regions of Asia.

The extract of the Konjac root is referred to as Glucomannan. Glucomannan is a fiber-like substance traditionally used in food recipes, but now it is utilized as an alternative means of weight loss. Along with this benefit, konjac extract contains other benefits for the rest of the body as well.

The main material of the natural konjac gum is fresh konjac, which grow in virgin forest in Hubei area. We use advanced method to distill the KGM, aminophenol, Ca, Fe, Se which are good for health. Konjac is known as“ the seventh nutriment for human”.

Konjac Gum with its special water holiding capacity, stability, emulsibility, thickening property,suspension property and gel propery can especially adopted in food industry.

[Main Function]

1.It could reduce postprandial glycemia, blood cholesterol and blood pressure.

2.It could control appetite and reduce body weight.

3.It could increase insulin sensitivity.
4.It could control insulin resistant syndrome and diabetesII development.
5.It could reduce heart disease.

[Application]

1) Gelatinizer(jelly, pudding, Cheese, soft candy, jam );

2) Stabilizer(meat, beer);

3) Film Former(capsule, preservative)

4) Water-keeping agent( Baked Foodstuff );

5) Thickener (Konjac Noodles, Konjac Stick, Konjac Slice, Konjac Imitating Food stuff);

6) Adherence agent( Surimi );

7) Foam Stabilizer (ice cream, cream, beer)

Please watch: ” Rajasthani Special Kachri Ki Sabzi चटपटी कचरी की सब्ज़ी How to make Kachri ki Sabzi in hindi”

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For the written recipe :
Aloo vada recipe / Batata Vada Recipe with step by step description, tips and precise video: Today’s post of aloo vada recipe / batata vada recipe is one of my favorite recipe since my childhood days. My mom use to prepare these potato delights especially during Iftar’s in Ramadan. I am not very big fan of fried items but this one is my all-time favorite. My mom prepare these aloo vada in a very simple way, using some special spices, but her aloo vadas taste absolutely divine. And today I am going to share her secret recipe of aloo vada with you.
Aloo Vada is a famous Indian street food, which is also known as Batata Vada or Aloo Bonda. As always my recipe of aloo vada is very simple and mouth smacking.
Ingredients:
• Potato – 500gms
• Onions ( finely chopped) – 1 cup + ½ cup
• Green Chilies ( finely chopped) – 2-3
• Coriander ( finely chopped) – ½ cup
• Mint leaves ( finely chopped) – 1 cup
• Homemade Garam Masala Powder – ½ tsp
• Salt – 2tsp
• Dry mango powder ( amchor) – 2 tsp
• Asafitada ( hing ) – ½ tsp
• Red chili powder – 1 tsp
• Fennel seeds ( saunf) – ½ tsp
• Cumin seeds ( zeera) – ½ tsp
• Coriander seeds (sabut dhania) – ½ tsp crushed
• Peas (matar) – ½ cup
• Oil – 1.5 tbsp
For the batter:
• Gram flour (besan) – 1.5 cup
• Salt – 1 tsp
• Red chili powder – ½ tsp
• Baking soda (meetha soda) – ¼ tsp
• Water – little less than 1.5 cups
Oil for frying

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