[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)

Watch this video to find out how to make this recipe.

VEGETABLE KORMA – (serves – 4)

Ingredients

1 medium carrot, cut into ½ inch pieces
1 medium potato, peeled and cut into ½ inch cubes
½ medium cauliflower, separated into florets
4-5 French beans, cut into 1 inch pieces
½ cup frozen green peas
½ medium green capsicum, cut into ½ inch cubes
1 tablespoon oil
2 medium onions, grated
¼ teaspoon turmeric powder
½ cup yogurt
Salt to taste
¼ teaspoon garam masala powder
Chopped fresh coriander leaves for garnishing
Masala
2 tablespoons oil
1 teaspoon cumin seeds
1 inch ginger, chopped
5-6 garlic cloves, chopped
1-2 green chillies, chopped
1 tablespoon coriander seeds
1 tablespoon poppy seeds (khus khus)
½ cup scraped fresh coconut

Method

1. To prepare masala, mix together oil, cumin seeds, ginger, garlic, green chillies, coriander seeds, poppy seeds, coconut in a microwave proof bowl and roast in microwave on high (100%) for 4 minutes. Remove from microwave, cool and grind alongwith ¼ cup water into smooth paste.
2. Put oil in the same microwave proof bowl. Add onions, turmeric powder and prepared masala, mix and cook in microwave on high (100%) for 5 minutes.
3. Add carrot, potato, cauliflower florets, French beans, yogurt, salt and 1 cup water, mix, cover with cling film, prick using a knife and cook in microwave on high (100%) for 7-8 minutes.
4. Discard the cling film, add green peas and capsicum, mix, cover with cling film again and cook in microwave on high (100%) for 1-2 minutes.
5. Discard the cling film, mix, add garam masala powder and mix well.
6. Serve hot garnished with coriander leaves.

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