[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)

Perugu Vada in Telugu | Perugu Garelu | Curd Vada | Dahi Vada Recipes.

how to make dahi vada in telugu – Summer Special Curd Vada Recipe – (పెరుగు వడ)

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Please watch: “The 5 Best Healthy Juice Recipes in Telugu”

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UCI Chem 51C: Chemistry (Spring 2015)
Lec 24. Chemistry — Fischer Projections
View the complete course: https://ocw.uci.edu/courses/chem_51c__chemistry.html
Instructor: Susan King, Ph.D.

License: Creative Commons CC-BY-SA
Terms of Use: https://ocw.uci.edu/info
More courses at https://ocw.uci.edu

Description: This is the third (and final) quarter of the chemistry series. Topics covered include: Fundamental concepts relating to carbon compounds with emphasis on structural theory and the nature of chemical bonding, stereochemistry, reaction mechanisms, and spectroscopic, physical, and chemical properties of the principal classes of carbon compounds.

Chemistry (Chem 51C) is part of OpenChem: https://ocw.uci.edu/collections/open_chemistry.html
This video is part of a 27-lecture undergraduate-level course titled ” Chemistry” taught at UC Irvine by Professor Susan King.

Recorded May 29, 2015

Index of Topics:
00:41 – Monosaccharides
01:08 – Fischer Projection
12:16 – Disaccharide
13:04 – Oligosaccharide
13:35 – Polysaccharide
14:01 – Monosaccharide can be Classified by Three Criteria
15:33 – The D Family of Sugars
17:39 – The L Family of Sugars
23:09 – Epimers
25:01 – Cyclic Structures of Monosaccharides
44:08 – Haworth Projection
45:15 – Chair Conformation

Required attribution: King, Susan.Chem 51C (UCI OpenCourseWare: University of California, Irvine), https://ocw.uci.edu/courses/chem_51c__chemistry.html. [Access date]. License: Creative Commons Attribution-ShareAlike 3.0 United States License. (https://creativecommons.org/licenses/by-sa/3.0/deed.en_US).