[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)

극단적 인 불닭 볶음면 도전! / Blazing Korean Fire Noodle Challenge!
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극단적 인 불닭 볶음면 도전! / Blazing Korean Fire Noodle Challenge! | Joeys World Tour
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극단적 인 불닭 볶음면 도전!
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Korean noodles are noodles or noodle dishes in Korean cuisine, and are collectively referred to as “guksu” in native Korean or “myeon” (cf. mien) in Sino-Korean vocabulary. Preparations with noodles are relatively simple and dates back to around BCE 6000 to BCE 5000 in Asia. In Korea, traditional noodle dishes are onmyeon, called guksu jangguk (noodles with a hot clear broth), naengmyeon (cold buckwheat noodles), bibim guksu (cold noodle dish mixed with vegetables), kalguksu (knife-cut noodles), kongguksu (noodles with a cold soybean broth) among others. In royal court, baekmyeon (literally “white noodles”) consisting of buckwheat noodles and pheasant broth, was regarded as the top quality noodle dish. Naengmyeon, with a cold soup mixed with dongchimi (watery radish kimchi) and beef brisk broth, was eaten in court during summer.[1]

Dangmyeon (당면; cellophane noodles) – made from sweet potato starch
Memil guksu (메밀국수) – buckwheat noodles similar to Japanese soba noodles
Olchaengi guksu (올챙이국수) – noodles made from dried corn flour which are eaten in mountainous places such as Gangwon Province[2]
Gamja guksu (감자국수) – noodles made from a mixture of potato starch, rice flour, and glutinous rice flour[3]
Gamjanongma guksu (감자농마국수) – noodles made from potato starch that have a very chewy texture. It is a local specialty of Hwanghae Province[4]
Milguksu (밀국수) – wheat flour noodles. While noodles were eaten in Korea from ancient times, productions of wheat was less than that of other crops, so wheat noodles did not become a daily food until 1945.[1][5]
Dotori guksu – noodles made from acorn flour[6]
Chilk guksu (칡국수) – noodles made from kudzu and buckwheat[7]
Ssuk kalguksu (쑥칼국수) – noodles made from Artemisia princeps and wheat flour[8]
Hobak guksu (호박국수) – noodles made from pumpkin and wheat flour[9]
Kkolttu guksu (꼴뚜국수) – noodles made from buckwheat flour and wheat flour[10]
Cheonsachae – half-transparent noodlesphoto made from the jelly-like extract left after steaming kombu, without the addition of grain flour or starch. The taste is bland, so they are generally eaten as a light salad after seasoned or served as a garnish beneath saengseon hoe (sliced raw fish). Cheonsachae has a chewy texture and is low in calories.[11]

https://en.wikipedia.org/wiki/Korean_noodles

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Uploaded: 2007-01-01

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If you are struggling with leaky gut, food allergies, and autoimmune problems, but don’t know why, this video from Dr. Peter Osborne will help shed light on what you can naturally do to recover.

*These statements have not been evaluated by the Food and Drug Administration. This video is not intended to diagnose, treat, cure or prevent any disease. Additionally, this information is not intended to replace the advice of your physician. Dr. Osborne is not a medical doctor. He does not treat disease. He offers nutritional support to people seeking an alternative from traditional medicine. Dr. Osborne is licensed with the Pastoral Medical Association.