[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)

Having SteviaSweet 95-60 stevia extract in the food designer’s toolkit. Extracted from the leaves of the South American plant Stevia rebaudiana, this high potency sweetener has 200 to 300 times the sweetness of sugar. There are several components within the leaf, but only two main steviol glycosides contribute sweetness, Stevioside and Rebaudioside A commonly referred to as Reb A. Both the balance and the purity of these compounds will impact flavor.

While many companies gravitate toward high levels of Reb A, Steviva Ingredients has a different approach with SteviaSweet 95-60. SteviaSweet 95-60 is a proprietary blend of steviol glycosides containing 60% pure Reb A and 95% steviosides. This perfect combination delivers what we feel is the least bitter and most well rounded flavor high intensity sweetener available.

No harsh chemical solvents are used in the SteviaSweet 95-60 stevia extract process. Water extraction and temperature induced spray-drying produces this naturally sweet powder. Clean processing is especially important because the meaning of the word natural is coming under scrutiny.
As one of the nation’s leading suppliers of stevia products, Steviva Ingredients is committed to producing the food industry’s best all natural, high intensity sweeteners. SteviaSweet 95-60 is ideal for baked goods, confections, sweet goods, packaged meals, beverages and marinades.

For spec sheets, documentation and samples of SteviaSweet 95-60 call your Steviva Ingredients sales representative at 310-455-9876 or email info@steviva.com

You can buy Haelan 951 on www.alosy.com for really good price. Your trusted source of haelan 951. Thanks for looking and please take your time to read and listen this info. Are Soy Phytoestrogens Ideal for Preventing Chronic Diseases and Treating Cancer? Part 2 Mr. Wainright, an honors graduate of Tulane University, is an internationally known lecturer with 17 years experience in researching the prevention and treatment of cancer and other chronic diseases with soy phytochemicals. Mr. Wainrights research has received recognition by the National Cancer Institute (USA) and is currently being researched at the M.D. Anderson Cancer Center in the United States and several leading cancer centers in Europe. Mr. Wainright is collaborating with the Institute for molecular oncology in Recklinghausen, Germany on reversing DNA damage in cancer cells with soy phytochemicals. He has designed and completed clinical trials in Asia, Europe and the United States showing the human health benefits of dietary soy phytochemicals. His research and experience with humans documents the benefits of soy therapy for estrogen receptor positive breast, prostate and other cancers. Mr. Wainrights research also addresses how the soy phytochemicals protect cancer patients from chemotherapy induced cell mutations, related toxicity, infections and anemia as well as enhanced cancer cell killing effectiveness 8-10 times greater than chemotherapy treatments by themselves. Conclusion: Fermented soy products are known to contain high concentrations of Isoflavones, protease inhibitors, saponine, phytosterols, and phytic acid compounds that exhibit anticancer activity in preclinical models. Research supports the prospective evaluation of fermented soy products as an alternative therapy in patients with chemotherapy refractory ovarian cancer and other cancers that are not responsive to chemotherapy. The use of these products to enhance chemotherapy, reduce toxic effects of chemotherapy and prevent mutations induced by chemotherapy offers new hope for many patients. In addition, these products can help the physician manage disease while it is treated with conventional therapies resulting in improved treatment compliance and patient outcomes. The greater role of soy phytoestrogens and the other soy compounds may be found in the field of anti-aging and preventive medicine because of their ability to repair DNA resulting in the prevention of diseases or improvement in disease conditions caused by existing DNA damage.