[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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Betty demonstrates how to make Sweet and Crunchy Sesame Seed Brittle. This is hard candy, packed with sesame seeds. We bought the sesame seeds on our recent field trip to Happy Meadow Natural Foods in Berea, Kentucky. I only made a half-recipe of the Sesame Seed Brittle in this video, but I am giving the full recipe below:

Sweet and Crunchy Sesame Seed Brittle

(Makes one full recipe.)

1 ¼ cups sesame seeds
2 cups sugar
2 tablespoons water
1 teaspoon vanilla extract

Note: You will need a large skillet for this recipe. If you are using a cast iron or stainless steel skillet, you can use a metal spoon. If you are using a nonstick skillet, you may use a wooden spoon. Be sure your cooking utensils can withstand high heat. Cook 1 ¼ cups sesame seeds in your skillet over medium heat, stirring often for about 8 to 10 minutes, or until the seeds are golden brown. Remove the seeds from the skillet and place them on a plate while you prepare your candy mixture. Cook 2 cups sugar and 2 tablespoons water in the just-emptied skillet over low heat, stirring constantly, about 10 minutes, or until sugar is melted. Quickly stir in toasted sesame seeds and 1 teaspoon vanilla. Pour onto a well-greased metal pan or baking sheet. Quickly spread to desired thickness (about 1/8 to 1/4 inch), using a metal spatula. Cool completely–about 20 minutes. Break into pieces and store in an airtight container. Enjoy! –Betty

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