[Latin Name] Euterpe Oleracea

[Plant Source] Acai Berry from Brazil

[Specifications] 4:1, 5:1, 10:1

[Appearance] Violet Fine Powder

[Plant Part Used]:Fruit

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[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.

[Gerneral feature]

1. 100% extract from Acai berry fruit;
2. Pesticide residue: EC396-2005, USP 34, EP 8.0, FDA;
3. Directly import fresh frozen acai berry fruits from Brazil;
4. The standard of the heavy mental is strictly according to the

   foreign pharmacopoeia USP, EU.

5. High standard of the quality of imported raw materials.
6. Good water solubility, reasonable price.

[What is Acai berry]

The south American Acai palm(Euterpe oleracea)-known as the tree of life in Brazil-provides a small berry which is growing in fame, particularly following recent studies by well-known herbalists and naturopaths that have categorised it as a “superfood”. Acai berries are extremely rich in antioxidants, vitamins and minerals. The acai berry is also famous for its capacity to support dieting, protect the skin, reduce the risk of cardiovascular disease and prevent the development of certain types of cancer.

[Function]

While there are many different berry and fruit juices on the market, Acai contains the most complete array of vitamins, minerals, and essential fatty acids. Acai contains Vitamin B1 (Thiamin), Vitamin B2 (Riboflavin),

Vitamin B3 (Niacin), Vitamin C, Vitamin E (tocopherol), iron, potassium, phosphorus and calcium. It also contains the essential fatty acids Omega 6 and Omega 9, all the essential amino acids, and more protein than an average egg.

1)Greater Energy and Stamina

2)Improved Digestion

3)Better Quality Sleep

4)High Protein Value

5)High Level of Fiber

6)Rich Omega Content for Your Heart

7)Boosts Your Immune System

8)Essential Amino Acid Complex

9)Helps Normalize Cholesterol Levels

10)Acai Berries Have 33 Times the Antioxidant Power of Red Grapes and Red Wine

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This is another gift I received from one of my Japanese friends. This is Konnyaku Jelly and this is my first time eating Konnyaku Jelly despite having lived in Japan for 13 years. I’ve heard so much about this sweet and some people choking and dying on Konnyaku Jelly in Japan. I really like the texture of Konnyaku Jelly.

Konnyaku by Wikipedia:
Konjac is grown in India, China, Japan and Korea for its large starchy corms, used to create a flour and jelly of the same name. It is also used as a vegan substitute for gelatin.

In Japanese cuisine, konjac (konnyaku) appears in dishes such as oden. It is typically mottled grey and firmer in consistency than most gelatins. It has very little taste; the common variety tastes vaguely like salt. It is valued more for its texture than flavor.

Ito konnyaku (糸蒟蒻) is a type of Japanese food consisting of konjac cut into noodle-like strips. It is usually sold in plastic bags with accompanying water. It is often used in sukiyaki and oden. The name literally means “thread-konjac”.

Japanese konnyaku is made by mixing konjac flour with water and limewater.[2] Hijiki is often added for the characteristic dark color and flavor. Without additives for color, konnyaku is pale white. It is then boiled and cooled to solidify. Konnyaku made in noodle form is called shirataki and used in foods such as sukiyaki and gyudon.

Konjac is consumed in parts of China’s Sichuan province; the corm is called moyu (Chinese: 魔芋; literally “devil’s taro”), and the jelly is called “konjac tofu” (魔芋豆腐 móyù dòufu) or “snow konjac” (雪魔芋 xuě móyù).

The dried corm of the konjac plant contains around 40% glucomannan gum. This polysaccharide makes konjac jelly highly viscous.

Konjac has almost no calories, but is very high in fiber. Thus, it is often used as a diet food. It can also be used for facial massage accessories which are currently popular in Korea.

The product Lipozene[3] is made from the konjac root.
Fruit jelly

Konjac can also be made into a popular Asian fruit jelly snack, known variously in the United States as lychee cups (after a typical flavor and Nata de coco cube suspended in the gel) or konjac candy, usually served in bite-sized plastic cups.
Choking risk

Perhaps because of several highly publicized deaths and near-deaths in the San Francisco Bay Area among children and elderly caused by suffocation while eating konjac candy, the U.S. Food and Drug Administration (FDA) issued product warnings[4] in 2001 and subsequent recalls in the United States and Canada. Unlike gelatine and some other commonly used gelling agents, konjac fruit jelly does not melt readily in the mouth. Some products formed a gel strong enough such that only chewing, not tongue pressure or breathing pressure, could disintegrate the gel. Although the product is intended to be eaten by gently squeezing the gel’s cup, a consumer could suck the product out with enough force to unintentionally lodge it in his or her trachea. Konjac fruit jelly was subsequently also banned in the European Union.[5][6][7]

Some konjac jelly snacks are not of a size and consistency to pose any unusual choking risk, but are nonetheless affected by the government bans. Some products that remain in Asian markets have an increased size, unusual shape, and more delicate consistency than the round, plug-like gels that were associated with the choking incidents. The snacks usually have warning labels advising parents to make sure their children chew the jelly thoroughly before swallowing. Japan’s largest manufacturer of konjac snacks, MannanLife, temporarily stopped production of the jellies after a 21-month-old Japanese boy was revealed to have choked to death on a frozen MannanLife konjac jelly.[8] 17 people have died from choking on konjac between 1995 and 2008.[9] MannanLife konjac jelly’s packaging bag now shows a note to consumers, advising them to cut the product into smaller pieces before serving it to small children.

https://en.wikipedia.org/wiki/Konnyaku_jelly