[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)

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Luscious Low Carb Chocolate Chocolate Chip Muffin
(Makes 12 muffins)

1/3 cup oat fiber
1/3 cup whey protein isolate
1/3 cup almond flour
1/2 cup cocoa powder
1 tsp instant coffee (optional. Use 2 or 3 tsp for a mocha flavor)
1/4 tsp cinnamon (optional)
1 tsp glucomannan (or xanthan gum)
1 ½ tsp baking powder

Mix dry ingredients first and set aside. I use a whisk to blend it well and get a fluffier texture from the final baked product.

4 ounces butter
1 cup granulated sweetener (I used Sukrin :1 or ¾ Sukrin +)
2 ounces of cream cheese
3 eggs
½ cup sour cream

Use a stand mixer or a hand mixer to cream the butter. Make sure that the butter isn’t too soft or warm. Add the granulated sweetener and mix for 1 to 2 minutes; mixture should lighten slightly. Add cream cheese and mix well. Add eggs one at a time, beating well after each. Scrape sides of the bowl with a spatula and blend in the sour cream by hand.

Add the dry ingredients to the wet ingredients and mix lightly. Do not over mix or the muffins won’t be as tender.

4-6 drops of liquid sweetener to taste
1 tblsp vanilla extract
3 ounces chopped low carb chocolate or chocolate chips

Add the liquid sweetener, vanilla extract, and chocolate. Blend lightly. Scoop batter into muffin liners in a muffin tin. Bake at 375 for 8 minutes. Reduce oven temp to 350 and bake another 10 to 12 minutes. Muffins are done when the tops are lightly springy. Store in the refrigerator.