[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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DESCRIPTION: Are there diminishing returns associated with other phytonutrients? See Maxing Out on Antioxidants (https://nutritionfacts.org/video/maxing-out-on-antioxidants/) and Kiwifruit and DNA Repair (https://nutritionfacts.org/video/kiwifruit-and-dna-repair/). The “enterocyte trash recovery bins” of which I speak are an analogy I introduced in How Fiber Lowers Cholesterol (https://nutritionfacts.org/video/how-fiber-lowers-cholesterol/), the second of a loose five-part series on the cholesterol-lowering effects of nuts and seeds (https://nutritionfacts.org/video/nuts-and-bolts-of-cholesterol-lowering/). Yesterday’s video-of-the-day, How Phytosterols Lower Cholesterol (https://nutritionfacts.org/video/how-phytosterols-lower-cholesterol/), offered a bit of phytosterol background and tomorrow’s video-of-the-day Optimal Phytosterol Source (https://nutritionfacts.org/video/optimal-phytosterol-source/) explains why whole food sources like nuts and seeds are superior to phytosterol-fortified foods and supplements. Which other foods lower cholesterol levels? See New Cholesterol Fighters (https://nutritionfacts.org/video/new-cholesterol-fighters/). Why should one worry about cholesterol in the first place? See Blocking the First Step of Heart Disease (https://nutritionfacts.org/video/blocking-the-first-step-of-heart-disease/), Cholesterol and Lower Back Pain (https://nutritionfacts.org/video/cholesterol-and-lower-back-pain/), Cholesterol and Female Sexual Dysfunction (https://nutritionfacts.org/video/cholesterol-and-female-sexual-dysfunction/), and Heart Attacks and Cholesterol: Purely a Question of Diet (https://nutritionfacts.org/video/heart-attacks-and-cholesterol-purely-a-question-of-diet/) for a few of the five dozen videos I have on the topic (https://nutritionfacts.org/topics/cholesterol/). Then, of course, there are a thousand other topics (https://nutritionfacts.org/topics/)—enjoy!

Have a question for Dr. Greger about this video? Leave it in the comment section at https://nutritionfacts.org/video/optimal-phytosterol-dose/ and he’ll try to answer it!

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