[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)

Light, crisp, flakey and delicious in one bite. This recipe has it all.
Undoubtedly the #1 favorite snack or party food in Sri Lanka generation after the next.
VEGANS: Substitute the butter with margarine.

This recipe can be baked but the video shows frying. If baking, do so at 350 F for 30-40 minutes. Oven temps vary.

Ingredients for Pastry (Eggless Short Crust)

1/2 Cup Flour, 2 oz very cold Salted Butter,
5-6 Tablespoons cold water,
A pinch of salt

Ingredients for filling

1 Cup Chopped Leeks & Mushrooms, 1/2 chopped Tomato,
2 medium boiled & mashed Potatoes

1/2 teaspoon each Garlic & Ginger Powder, Cummin Powder,
1 teaspoon Paprika or Chillie Powder,
1/2 Teaspoon Salt (adjust to taste) & ground Black Pepper

Rub the butter into the flour & salt. Add water little at a time and keep mixing only till all the flour is just combined. Work quickly so butter won’t warm up for fingers. Cover in plastic wrap. Chill for 1 hr before using. Do not thaw before use.

Mix all the spices together in separate bowl. Keep aside.

Sautee the Leeks in a little hot oil. When halfway done, add Tomato. Cook down for 5 or 6 minutes. Add Mushroom. When soft, add half the Potato. This is to make it easy to mash. Add all the spices at once. Mix well, mashing everything up. Add rest of Potato. When all ingredients are mixed, it is ready. Cool before using for patties.

Tips: The pastry recipe can be used to make any other types of pastry with sweet or savory filling. Use in quiche, fill with fruit etc. Can be baked.

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Professor Somerville, University of California, Berkeley, researches synthesis of plant cell wall polysaccharides, the relationship of the structures to cell wall functions, and how the system is regulated, He envisions that knowledge of cell wall structure and function will facilitate the development of plants with improved utility as sources of renewable materials and as biofuel feedstocks.

Enroll in Development of Cellulosic Biofuels course today: https://scpd.stanford.edu/search/publicCourseSearchDetails.do?method=load&courseId=14230374

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