[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)

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Ingredients

• ::bread::
• 2 cups flour
• 3/4 tsp. Baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 sugar
• 4 tablespoons butter
• 2 tablespoons ground flax seeds + 6 tablespoons water
• 1 1/2 cups ripe banana, mashed (approx. 3 bananas)
• 1/3 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• • ::
• cinnamon swirl::
• 1/4 cup sugar
• 1 teaspoon cinnamon
• • vanilla glaze::
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla
• 1 tablespoons milk
•
Instructions
• ::Bread::
• Preheat oven to 350 degrees, and grease a 9X5 inch loaf pan. Set aside.
• If using the flax eggs, mix together your 2 tablespoons ground flax seeds and 6 tablespoons water, and set aside. (otherwise skip this step)
• In a medium bowl, mix together your flour, baking soda, salt, and cinnamon. Set aside.
• In a large bowl beat together your brown sugar and butter. You can use a stand mixer or hand mixer.
• Mix until well blended, approx one minute.
• Add your flax eggs (or 2 eggs), beat in.
• With a large spoon, stir in your banana, pumpkin, and vanilla.
• Slowly add in your dry ingredients. Your batter will be thick, but try not to over mix. Set aside.
• Mix together your cinnamon sugar swirl mixture in a small bowl.
• Spoon half the banana pumpkin batter into your greased loaf pan, and sprinkle with the cinnamon swirl mixture.
• Top with the remaining batter.
• Bake for 40 to 45 minutes, or until a knife or skewer comes out clean.
• Cool in the pan on a wire rack for 15 minutes.
• Remove from the pan and cool completely on the wire rack.
• When the bread is cool, mix together your glaze. You may need to add a bit more powdered sugar, or milk. But only add it in an extra teaspoon at a time, until you reach your desired consistency.
• Drizzle over your bread.
• Bread will keep at room temperature for up to 10 days when placed in an air tight container.

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