[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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Pumpkin Seed Nutrition: 10 Health Benefits

10 Health Benefits of Pumpkin Seeds. Short video explaining some of the benefits of this nutrient-rich food.

The best pumpkin seeds to choose are the raw green ones with no salt added. Avoid the white pumpkin seeds, because they are not as nutritious. The seeds can be ground into a powder, then sprinkled on soups or added to sauces.

See also on this channel:

Professor Somerville, University of California, Berkeley, researches synthesis of plant cell wall polysaccharides, the relationship of the structures to cell wall functions, and how the system is regulated, He envisions that knowledge of cell wall structure and function will facilitate the development of plants with improved utility as sources of renewable materials and as biofuel feedstocks.

Enroll in Development of Cellulosic Biofuels course today: https://scpd.stanford.edu/search/publicCourseSearchDetails.do?method=load&courseId=14230374

Learn more about the Energy Innovation and Emerging Technologies certificate program: https://energyinnovation.stanford.edu/