[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)

Barley is getting recognized, for it is high in beta-glucan soluble fiber. Many recipes using barley are available to help eat more dietary fiber. Many researchers have tried to make pasta and noodles containing higher percentage of barley around the world. As a result, noodles containing more than 60% barley is made in Japan. However, it had not been possible to make pasta or noodles containing 100% barley until Junmenya made the world’s first 100% barley pasta. Fiber remains still high in Junmenya’s 100% barley pasta. Junmenya’s 100% barley pasta keeps 8.6 grams of fiber per serving of 100 grams. So, it is possible to eat fiber-rich barley pasta and cook easily.

Now, Junmenya’s barley pasta machine is available in abroad. Barley flour, water, and salt are only ingredients and combining them thoroughly is only thing to do before putting them into the barley past machine.

Buy Dr. Vaclav Vetvicka recommended Beta Glucan:

https://www.betterwayhealth.com/products/transfer-point-beta-glucan/

View our Extensive Beta Glucan FAQ Library:

https://www.betterwayhealth.com/blog/beta-glucan-faq-table-of-contents/

Purchase this entire interview on DVD or Digital Download:
DVD: https://www.betterwayhealth.com/dr-vetvicka-faq-dvd.html
Digital Download: https://www.betterwayhealth.com/dr-vetvicka-qna.html

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