[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)

Wig’s Blue is one of my favorite YouTube Web series yet and Season 2 starts today, March 15, 2013. So if you have not seen Episode 1 or Season 1, go watch it. https://youtu.be/Eqv3Et_EqJs (Mature Content).

To celebrate, today we are going to make actual Blue Blueberry Cupcakes. I am so proud of these cupcakes, because I was able to naturally dye them Blue with a Blueberry simple syrup. I think I am one of few people who gets excited about such things, but somebody has got to do it.

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Vegan Blue Blueberry Cupcakes Recipe
Attribution: https://testadoprovadoeaprovado.blogspot.com/2009/12/blue-gradient-cake-project-no.html

Ingredients:

2 unbleached all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup raw sugar
1 cup almond milk
1/2 cup canola oil
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
1/2 cup blueberry simple syrup (recipe below)

Directions:

Preheat oven to 350 degrees F. and line a cupcake tine with 12 paper liners.

In a large bowl, whisk together flour, baking powder, baking soda, and salt.

In a separate bowl, whisk together raw sugar, almond milk, canola oil, vanilla extract, and vinegar.

Add the wet ingredients to the dry ingredients and whisk to together until just combine.

Lastly, fold in the blueberry simple syrup until a uniform color is reached (or not if you are going for a marbled look).

Use an ice cream scooper to evenly distribute the cupcake batter through out the line cupcake tin.

Bake for 15 – 18 minutes. When a toothpick can be inserted into the center of a cupcake and removed with few to no crumbs, they are done.

Allow them to cool before drizzling with a little more blueberry goodness.

Blueberry Simple Syrup Recipe

Ingredients:

1 cup fresh or frozen blueberries
1/4 cup raw sugar
1/4 cup water

Directions:

Stir together the blueberries, sugar, and water in a saucepan over medium heat.

Bring to a high simmer/boil.

Cook and stir for 1 – 2 minutes until the blueberries are bursting red/purple dye and the sauce is thick.

Refrigerate until chilled.

About The Sweetest Vegan – Vegan Dessert Connoisseur: I am a Lover of Pastry Arts, Master of Public Health, and absolute Digital Media Harlot. Where they meet, you can find my very spirit, my soul, my art.

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