[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)

Perfect for the holidays, these bite-sized pavlovas are topped with cream and cranberry compote.

RECIPE

INGREDIENTS

Meringue:
4 egg whites
1 ¼ cups white sugar
1 tsp vanilla extract
1 tsp fresh lemon juice
2 tsp cornstarch
1 cup freshly whipped cream
Cranberry Compote:
2 cups fresh cranberries
1 cup sugar
3 tbsp orange juice
zest of ½ orange
½ tsp vanilla extract

LET’S GET COOKING…

1. Make the meringues: Beat the egg whites until stiff peaks form. Gradually add the sugar 1 tablespoon at a time, beating well with each addition. Once the mixture becomes glossy, fold in the vanilla extract, lemon juice and cornstarch. Drop dollops of the meringue onto 2 baking sheets lined with parchment paper, slightly building the edges of the dollops. Bake at 300F for 25 minutes, until lightly browned sound hollow when you tap them. Cool them for 10 minutes on the baking sheet, then transfer to a wire rack and cool completely.
2. Cranberry Compote: Place the cranberries, sugar, orange juice, orange zest and vanilla extract in a small pot and bring to a boil. Simmer until the cranberries start to blister, then remove from the heat and cool completely.
3. To serve, dollop some freshly whipped cream onto each meringue and top with some cranberry compote. Enjoy!

Dr Ahmed in Stevia Farm