[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)

Driving Kandi K10 at Changxing Plant Sep 2014

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*Recipe*
Ingredients-
2 & 1/2 cups oats
1 cup pumpkin puree
1 medium to large size zucchini
2 medium to large sized carrots
3 tbsp ground flax seeds
1/3 cup non-dairy milk
1/3 cup maple syrup
2 tsp vanilla extract
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
(or 2 tsp pumpkin pie spice mix)
1 & 1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt

(optional) pumpkin seeds to top.
*or try other seeds and/or nuts, like sunflower, pecan, walnut, etc.
*dried cranberries would be good in this loaf too.

-Pre-heat oven to 375 degrees F.
-Blend oats in a high speed blender until the oats become flour (or you could buy an already made flour.
-Add all dry ingredients to a large bowl. Stir.
-Add the rest of the ingredients. Mix well, don’t over mix though.
-put in a baking pan. Either spray/grease or line with parchment paper to avoid sticking.
-Smooth out top.
-Top with pumpkin seeds (optional).
-Bake for 40-45 minutes, until baked all the way through in the middle. Take a knife and stick it in, it should come out clean, or almost clean.
-Let cool for 10-15 minutes.
-Serve and enjoy.
-Try adding some vegan butter, maple syrup, and cinnamon on top for extra goodness!

Guts and Bourbon by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: https://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400032
Artist: https://incompetech.com/