[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)

Pumpkin is one of the super stars of this holiday season, showing up in pies everywhere, but are you and your taste buds ready for the gorgeous glory that is pumpkin gelato? We think so. Jason Wrobel, aka J-Wro, tv host, celebrity chef, and pumpkin mix master, delivers the gourdy goodness with this funky fresh recipe while using only a blender and an ice cream maker. Coconut milk, pumpkin puree, coconut meat, maple syrup, coconut oil, coconut sugar, vanilla and a little pumpkin pie spice make this a refreshingly cool, yet familiar dessert you will love. Sunwarrior Vanilla Classic Protein adds a little extra nutrition and flavor too. Let it do its thing in the ice cream maker while you read a book, dance a jig, do some jumping jacks, paint a masterpiece, or do whatever you want while the creamy and smoothness come to fruition. Top it with pumpkin oil and sprouted pumpkin seeds or maybe some cacao nibs for a chocolate counterpoint to the sweet and mellow pumpkin.

Intro Music: Sgt. Frog by Blank and Kytt

https://bit.ly/JFsS6n

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