[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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Watch more How to Make Candy videos: https://www.howcast.com/videos/511750-How-to-Make-Gummy-Candy-Candy-Making

Ingredients 1/3 cup water 3 packets unflavored gelatin 1 package jello (flavor of your choice) 1 cup sugar Optional: 1 teaspoon citric acid Method Combine water, gelatin and jello in glass measuring cup. Set into small pot of lightly simmering water and stir gently until all ingredients are melted. Pour into heat-proof molds and let set for at least Â_ hour at room temp. until firm. Remove candies from molds and dredge in sugar (optional: citric acid for “sourâ€ù flavor). Makes 4-6 servings.

So today I’m making gummy candy. I’m starting with a half cup of cold water, and to that I’m going to add three packets of plain gelatin. I’m just going to open these up, you can find these in the store, they’re available in the little box. I’m using Knocks but any kind will do, and I just want to add this gradually so it won’t clump up. So just with a nice spatula or spoon make sure that your constantly stirring. Stir, stir, stir. You can see it’s turning into a gelatin kind of a mess here. Which is perfect, just what we’re looking for.

So I’m just going to stir that around and last but not least I’m going to add one whole packet of Jello, because I’m really just going for it. And I’m using the blue one, but any flavor you like will do. Just pour it in there and again stir it around so nothing will clump up. So that is it, I’m going to take my candy and I’m going to move it to I have a pot of water simmering on this stove. And then I’m just going to heat it up inside this pot of water.

So I’m using a glass measurement cup and I’m just letting the heat from the water, kind of heat up my mixture. So this way none of my gelatin is going to end up burning, it’s all very safe, very kind of a gentle process. You could also just pop it right into the microwave if you prefer and that’s fine too. I’m just going to let that kind of simmer, and get nice and thick.

So my mixture has melted so I’m ready to go, and here I have a nice cute little I have like a jewel mold. You can get any kind of plastic mold that you like or any other kind of candy mold that. The little bears are really fun and adorable. But just while my gelatin is still nice and smooth and liquid, I’m just going to go ahead and pour it right into my mold. You can even go ahead and fill it the way up to the top or as big as you like them.

That is it. I’m going to let those sit up on the counter for about 10 to 15 minutes or until they’re nice and firm to the touch, to keeping them to the heat of your house you might need a little longer or a little less. But as soon as they’re firm I’m going to take them out of the mold and we’re ready to go.

So my blue gummy candy are still setting up but I have some that are already done, so these are just the same just with a lemon flavor and a cherry flavor. The same recipe and you could see them getting nice and firm and chewy.

Now if you want to get that kind of classic sour candy coating, you take a little bit of sugar mixed with a touch of citric acid. And what that’s going to do is give our candies a nice sour coating. And that’s it or you can leave them plain or you can just drench them in sugar. Anything that you like, but anyway, enjoy.

That’s how you make gummy candies at home.