[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)

Check out my LOW FAT CINNAMON ROLL recipe! The perfect healthy Valentine’s Day treat!

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LOW FAT CINNAMON ROLLS

Ingredients for Dough:
1 cup almond milk
2 Tbsp light butter (earth balance or I can’t believe it’s not light)
1 packet rapid rise yeast
1 3/4 cup all purpose flour
1 1/2 cups whole wheat flour
1/2 cup oat flour
1/4 cup stevia or granulated sweetener of choice
1 tsp cinnamon
1/2 tsp pumpkin pie spice (optional)
1/2 tsp salt
1 egg
1/3 cup canned pumpkin puree

Ingredients for Filling:
2 tsp light butter, melted
2 tsp cinnamon
1 tsp pumpkin pie spice
3 Tbsp stevia, or granulated sweetener of choice
1 Tbsp raw sugar
1 Tbsp brown sugar

Ingredients for Icing:
1/3 cup powdered sugar
2 Tbsp low fat cream cheese, room temperature
2 tsp almond milk
1/4 tsp vanilla

Procedure:
1. Heat almond milk and 2 Tbsp light butter over medium low heat. Whisk, and once combined remove from heat. Allow to cool slightly.
2. Mix/sift all-purpose, wheat and oat flour together in a bowl, set aside.
3. In a the bowl of a stand mixer, combine yeast, 3 cups of flour mixture, 1/4 cup stevia, salt, and spices for dough. Stir.
4. Whisk together canned pumpkin and egg.
5. In the stand mixer bowl with a dough hook attachment add egg/pumpkin mixture and luke warm milk. Beat on medium-low speed.
6. Add remaining flour a little at a time (about 1 Tbsp or so) until dough forms a ball and pulls from the sides.
7. Beat 5 minutes on medium-low speed.
8. Cover the bowl of the stand mixer with plastic wrap and allow to rise for 15–20 minutes.
9. While the dough rises, combine all filling ingredients except butter. Set aside.
10. After dough has risen, transfer and turn on a floured surface. Use a rolling pin to roll out to a rectangle that’s about 15″x9″ (doesn’t need to be exact measurements, but cut dough so it is a relatively perfect rectangle). Remove excess dough from rectangle and dispose.
11. Spread melted butter over dough. Sprinkle filling on top, covering thoroughly.
12.Roll the dough up width wise (keep the roll LONG, roll up the short side, so you have a roll that is about 15″x 3–4″.
13. Divide roll into 12ths. Cut using a GOOD bread knife or dental floss.
14. Transfer cut cinnamon rolls into a 9″x13″ baking dish, allowing space in between as you would for cookies. Cover with plastic wrap and allow dough to rise once more for 25 minutes.
15. Make the icing in the meantime by combining all icing ingredients. It’s supposed to be a glaze, so don’t worry if it seems watery! I recommend making extra icing (more than the recipe suggests) so your friends and family can add more if they want!
16. Preheat oven to 325F.
17. Uncover cinnamon rolls, and brush with a little extra melted butter on top, if you have it.
18. Bake cinnamon rolls 8–12 minutes, until risen and slightly browned on top! DO NOT overcook! These are best slightly undercooked, so if you’re unsure, just take them out!

Nutrition:
per serving (1 roll): 124 calories | 25g carbs | 2g fat | 4g protein

Check out some of my other related recipes!

Cookie Dough Bites

Pumpkin Peanut Butter Cups

Peanut Butter & Jelly Thumbprint Cookies

https://youtu.be/INpt6cd16Pk?list=PLt2c0hX1aB8qk0KNM77ijBHuiEv02R5Ua

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