[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)

Webinar given January 19, 2016 by J.Y. Zhu from the USDA Forest service, Forest Products Lab.

Biofuel production from woody biomass through the sugar platform requires efficient production of fermentable sugars either chemically and enzymatically by hydrolyzing polysaccharides in wood cell walls. Enzymatic sugar production is a mature technology that can produce high quality sugars but requires a pretreatment step to open wood cell wall structure to improve its accessibility to enzymes, because nature produces wood as a structural material that is not easily accessible to most microbes to deconstruct into basic building blocks such as simple sugars. Unfortunately, pretreatment is the most expensive step in biofuel production through enzymatic saccharification and fermentation. This is especially true for woody biomass due to its high lignin content and strong physical integrity. Pretreatment softwood and harvest softwood forest residue, the feedstock NARA project proposed to use, is even more difficult. Most existing pretreatment processes cannot produce good enzymatic digestibility from softwood. In this webinar, I will outline the basic principles of pretreatment, its limitations, and its effect on downstream co-product development. Especially, I will discuss the SPORL pretreatment NARA adopted for bio-jet fuel production, its versatility, performance, kinetics based process scale-up, and lignin co-product.

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