[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)

1.1 cup raw pumpkin seeds
(organic)
2tsps butter, melted1 cup raw pumpkin seeds (organic)
2tsps butter, melted.roast it for golden brown colour
(use cast iron tawa) low flame.Stir every 10 secs.switch off flame
add pinch of salt and chilli powder.mix it well

“In Search of the (Membrane) Holy Grail: A 20-Year Journey”

Mark Benjamin
Civil and Environmental Engineering, University of Washington

ABSTRACT: Natural organic matter (NOM) is universally recognized as a major foulant of membranes used for drinking water treatment. The fouling has been attributed to adsorption of NOM in membrane pores and/or to formation of a gel layer that covers the membrane surface. Colloids, humics, and polysaccharides have each been implicated as major contributors to this fouling material. Most efforts to reduce the impact of this fouling have focused on pretreatment with conventional coagulants or powdered activated carbon.
We have developed a new micron-sized, granular adsorbent by mild heating of aluminum hydroxide and demonstrated that it can adsorb NOM rapidly and more efficiently than conventional additives. In addition, a cake layer of the new adsorbent imposes very little hydraulic resistance. As a result, when these adsorbents are used as the media for precoat filtration, a substantial portion of the NOM can be removed from the feed with only a few seconds of contact time, thereby reducing DBP formation potential and also dramatically reducing the fouling of downstream membranes. Our recent research has focused identifying the chemical characteristics of the fouling fraction of the NOM, on ways to efficiently backwash the adsorbents off of the support material after their capacity to collect the contaminants has been exhausted, and on regeneration of adsorbent.
At virtually every step in the research, we have encountered unexpected and challenging issues, many of which we have overcome, but others of which we continue to struggle with. The presentation will provide an overview of the successes, the frustrations, and the excitement we still feel about the potential of this new process.