[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)

What if Santa was vegan or lactose intolerant or allergic to eggs? He would have to pass on all those cookies . . . .except mine!

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Elle’s New England Kitchen
Vegan Oatmeal Cherry Chocolate Chip Cookies

https://www.ellesnewenglandkitchen.com/blog/2009/11/20/vegan-oatmeal-cherry-chocolate-chip-cookies.html

Vegan Oatmeal Cranberry Cookies Recipe
Makes 3 Dozen Cookies

Ingredients:
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup vegan butter
2 cups vegan sugar
2 teaspoons tahini
1/2 cup almond milk
1 teaspoon vanilla extract
2 1/2 cups rolled oats
1 1/2 cups dried cranberries
1 1/2 cups chopped walnuts
Zest of one orange

Directions:

Preheat oven to 350 degrees and line a cookie sheet with parchment paper.

In a large bowl, whisk together all purpose flour, baking soda, baking power, salt, cinnamon, and nutmeg.

In a separate mixing bowl, using an electric mixer to cream together vegan butter and sugar.

Stir tahini into almond milk.

Add the almond mixture, coconut milk, and vanilla extract to the creamed butter and sugar.

Slowly blend in flour mix to the wet ingredients until just combined. (Remember to scrape down sides.)

Fold in rolled oats, dried cranberries, walnuts, and orange zest.

Use a cookie scooper to make even cookie mounds on a cookie sheet 1 to 2 inches apart.

Bake for 18 minutes. The cookies are done when they are brown around the edge and soft on the inside.

Allow to cool on cookie sheet for 2 minutes, then transfer to cooling rack.

Enjoy.
About The Sweetest Vegan:

Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health.

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