[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)

Pumpkins are now in the shops but there can be used for so much more than a Halloween lantern which will just end up in the bin. October is the month of pumpkin recipes here on A Year of Vegan Eats so come back every week for new recipes to make the most out of your pumpkin.

Smokey roast pumpkin seeds.

I was never a fan of eating them with the shell on but once you simmer them for 10 minutes they become a lot easier to eat and digest. They also rock as a crunch topping.

Ingredients –
Seeds from 1 pumpkin
1 tbsp of oil
Chilli flakes to taste
½ tsp of liquid smoke
1 tbsp of garlic powder
2 tsp of paprika
Pinch of salt
2 tbsp of nooch

Method –
1. Clean your pumpkin seeds to get as much pumpkin off them as possible.
2. Fill a pan with boiling water and generously salt. Add in your washed seeds and simmer for 10 minutes. While this happens pre heat your oven to 200C.
3. Drain your seeds then in the dry pan add your remaining ingredients to make your marinade. Add in the seeds and mix well so they are evenly coated.
4. Pour the seeds onto a baking sheet and spread flat. Bake for 20 minutes until they are dry and toasted. Leave to cool completely and store in an airtight container.

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https://goo.gl/31T06Y to unlock the full series of AS, A2 & A-level Biology videos created by A* students for the new OCR, AQA and Edexcel specification.

In this video we cover the uses of polysaccharides as energy stores and structural units. On the way we’ll look the use of glucose in respiration, and then how it can be stored in the form of starch and glycogen, revisiting glycosidic bonding and introducing amylose and amylopectin. Then we will cover the bonding in cellulose making microfibrils, then macrofibrils and pectins, all the while linking structure to function. As ever there’s an exam style question to solidify everything learnt.