[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)

Vernacular Names

Malaysia : Subang Nenek , Pokok Getang Kerbau, Kerabu, Galang, Gutang

Indonesia : Jotang

Thailand : Phaak Krat, Phak Phet

Philippine : Hagonog; Agonoy, Palunay

Vietnam : Cuc Ao, Ngo Ao

China : Jin Chou Kou

Japan : Kibana-oranda-senniti

French : Brede Mafane, Cresson de Para, Spilanthes des Potagers, Herbe de Malacca, Cresson des Indes

Portugese : Agriao di Para, Jambu

Dutch : Braziliaanse Cresson, Huzarenknoop, Paratuinkers

German : Husarenknophblume, Parakresse

Italian : Spilante

Russian : Kress Brazilski, Spilantes

Spanish : Boton de oro, Jambu

Swedish : Parakrasse

Chemical Constituents
Spilanthol; hendeca-2E,7Z,9E-trienoic acid; hendeca-2E-en-8,10-diynoic acid; polygodial; eudesmanolide II; limonene; β –caryophyllene; Z- β –ocimene; γ-cadinen; thymol; germacrene D; myrcene; vanillic acid; trans-ferulic acid; trans-isoferulic acid; 3-acetylaleuritolic acid; scopoletin; b-sitostenone; stigmasterol; stigmasteryl-3-O-b-D-glucopyranosides; stigmasteryl-and b-sitosteryl-3-O-b-D-glucopyranosides; acmellonate.

Useful Parts: Roots and flower heads mainly.
Traditional Medicinal Uses: The flower heads are chewed to relieve the toothache and other mouth related troubles. Leaves are used externally in treatment of skin diseases. Root decoction is used as purgative. Leaf decoction is used as diuretic and lithotriptic. Whole plant is used in treatment of dysentery.
Toothache Plant or “Paracress” is a flowering herb. Its leaves and flower heads contain an analgesic agent that may be used to numb toothaches. It is grown as an ornamental (and occasionally as a medicinal) in various parts of the world. The stems are prostrate or erect, often reddish, hairless. Leaves are broadly ovate to triangular, 5-11 cm long, 4-8 cm wide, margins toothed, tip sharp. Flower-heads arise singly, elongated-conical, containing primarily disc florets, 1-2.4 cm long, 1.1-1.7 cm in diameter. Disc florets are many, yellow to orange, 2.7-3.3 mm long. Achenes are black, 2-2.5 mm long. Eating Toothache Plant is a memorable experience. The leaf has a smell similar to any green leafy vegetable. The taste, however, is somewhat reminiscent of Echinacea, but lacking the bitter and sometimes nauseating element of that medicinal. First, a strong, spicy warmth spreads outward across one’s tongue, turning into a prickling sensation. With this the salivary glands leap into action, pumping out quantities of saliva. As the prickling spreads, it mellows into an acidic (slightly metallic) sharpness accompanied by tingling, and then numbness. The numbness fades after a time (two to twenty minutes, depending on the person and amount eaten), and the pungent aftertaste may linger for an hour or more.
Medicinal uses: The leaves and flower heads contain analgesic, antifungal, anthelminthic, and antibacterial agents, but some of the compounds are destroyed by desiccation or freezing.

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