[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)

JIPANG Ginger is the premiere product of Makise Lifeup Laboratory. Its main ingredient is composed of the leaves of Shell Ginger (Alpinia zerumbet), which is a perennial plant of the ginger family.Dr. Makise, who is familiar with classic Japanese mythology as well the science of medicine, has been strongly inspired by “”, a plant that can help to greatly improve our general health. For hundreds of years its benefit has been seen in the local people in Okinawa who have long drank Shell Ginger tea and whose life span is one of the longest in the world. This tea and plant have markedly contributed to their health and longevity. The Okinawan people have been thoroughly endowed with by the aroma of Shell Ginger and its improvement of their health. Dr. Makise and his team discovered the fact that the Shell Ginger grown in Okinawan soil is packed with dozens of polyphenols, such as ferulic acid, chlorogenic acid, quercetin, kaempferol, epicatechin, catechin, and others. Shell Ginger is the “Super Food”

Balitaan – Ulat ni Dina Paguibitan: Korean red ginseng, ipinakilala sa isang ‘food expo’ [August 02, 2013]

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