[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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Dr Paul Clayton graduated summa cum laude in Medical Pharmacology from Edinburgh University, prior to obtaining his PhD.
He is a Fellow of The Royal Society of Medicine and a former Senior Scientific Advisor to the UK government’s Committee on the Safety of Medicines.

He has worked with leading doctors and clinical scientists at centres of clinical expertise in the UK and abroad, and trained the pharmacists in Britain’ s largest chemist chain in preventative nutrition.

Dr Clayton has lectured at the Royal College of General Practitioners. He frequently presents at and chairs international conferences on nutrition and health.

His books include Health Defence and After Atkins.

I believe that it is possible to stay healthy into ripe old age and to prevent, stabilise and even perhaps to reverse, many of the chronic degenerative diseases.

Underpinning all my research and advice is this simple fact. Given the right nutrition and lifestyle, our bodies have amazing powers of self-healing and regeneration.

They have to — because almost every cell and tissue in your body breaks down and is replaced on a regular basis. Bone is re-absorbed into the body and then renewed, cartilage in joints experiences wear and tear but is renewed, membranes of nerve and other cells are broken down and replaced.

This natural process of wear and repair is going on all the time in your trillions of cells. The process of growth and re-growth in bones, cartilage and other tissues is called ‘anabolic’. The process of tissue breakdown is called ‘catabolic’.
The first graph shows what we have come to expect as inevitable. Wear begins to exceed repair, we are effectively catabolic dominant, symptoms of degenerative disease appear and we begin to age rapidly.
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