[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)

Todays Episode is broccoli rice casserole. This recipe I found online and decided to make it. It is all homemade down to the sauce.

Ingredients
———————
6 cups fresh broccoli
2 cups cooked white rice
3 tbsp. butter
3/4 cup diced onion
3 tbsp. flour
2 cups milk
1/4 tsp garlic powder
1/4 tsp black pepper
1/2 tsp dry mustard powder
1/2 tsp paprika
3 tbsp. cream cheese
2 cups shredded cheddar cheese
salt to taste

Preheat oven to 350 degrees. Cook onion and butter on medium low heat until onions are soft and translucent. stir in flour galic powder and pepper. Cook for 2 minutes.

Gradually pour in milk while whisking. Continue whisking over medium heat until think and bubbly. Remove from heat and add dry mustard, paprika cream cheese and 1 1/2 cups cheddar cheese stir until melted.

Cook rice.

Place broccoli in boiling water for about 2 minutes. and drain

stir together rice broccoli and cheese sauce. Place in 2 qt casserole dish top with remaining cheese and bake in oven for 35 minutes or until bubbly and cheese lightly browned.

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Why should I be concerned about my cholesterol?