[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)

Beth is 2.5 years-old, has eaten a vegan diet since she started solids at 6.5 months-old. She was breastfed until she weaned at 26 months-old. Her mum has been vegan for 3.5 years. She supplements with vitamin b12 twice a week with a sublingual b12 powder.

Beth’s meals:
Breakfast: Her smoothie contained fresh kale, frozen bananas, beetroot, blueberries, frozen mixed berries (raspberries, blackberries and strawberries), chia seeds, flaxseeds, spirulina (Hawaiian), trace mineral drops, acerola berry powder (vitamin c), a tiny bit of coconut cream, kiwifruit and feijoas (from our garden).
Snack 1: Organic popcorn – popped in organic coconut oil and flavoured with vanilla and sea salt
Snack 2: 1 ripe banana (after swimming)
Lunch: 1 Inari, 4 pieces of mushroom and avocado sushi
Snack 3: Rice crackers (not shown as she ate them with her cousins before dinner)
Dinner: Broccoli, organic tumeric hummus, roasted potatoes and pumpkin, mushrooms and half an avocado.

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