[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)

An easy and tasty recipe to reuse the leftover rice from your last meal!
Thanks so much for your support and encouragement till now!

Ingredients :

– your cooked leftover rice. (mine was around 1 cup )
– 1 broccoli
– 3/4th cup besan
– 1/2 teaspoon hing
– finely chopped ginger
– 1 medium sized onion (chopped)
– Coriander leaves
– Salt
– 1/2 teaspoon turmeric
– 1 teaspoon Red chilli powder
– 1/2 teaspoon Black Pepper powder
– 1/2 cup water
– oil for frying

Method :

– Mash the rice properly with a masher. Meanwhile, boil the broccoli for 10 minutes and cut them into small pieces.
– To the mashed rice, add the broccoli, besan, other ingredients mentioned above (except oil ) and water. Mix well to form a smooth batter.
– Heat oil in the kadai for deep frying.
– Take the batter and drop small bhajiyes (actually any shape and size you wish) into the oil and deep fry till they are golden brown.
– Remove them once cooked, onto a tissue paper to drain the excess oil.
– Serve with sauce and tea !

Kandi EV traffic in Hangzhou Nov, 2014