[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)

Ingredients:
Rice(boiled) 1/2 kg
Bottle gourd 250 g
Apple gourd 250 g
Peas (boiled) 1 cup
Chickpeas 1/2 cup
Toamtoes 3
Onion cut 1
Garlic/ginger 1tbsp
Red chilli 1tsp
Turmeric 1tsp
Coriander powder 1tbsp
Cumin powder 1tbsp
yogurt 125 g
water 1 cup
Oil 1/4 cup
Salt To Taste
Cut bottle gourd and apple gourd into small pieces
Heat oil in pot; add garlic/ginger and
onion;fry till onion are softened
Add bottle gourd, apple gourd, peas,
chickpeas and tomatoes, fry for five minutes
Mix yogurt, red chillie powder, crushed
red chillies, turmeric, coriander, cumin,water
and salt in a bowl; add to pot and cook
on low flame till vegetable are tender
Layer with rice; put on dum; and serve hot.