[Products Name]  Royal jelly powder，Lyophilized royal jelly powder

[Specification]  10-HDA 4.0%, 5.0%, 6.0%, HPLC

[Gerneral feature]

1. Low antibiotics, Chloramphenicol< 0.1ppb

2.Organic certified by ECOCERT, according to EOS & NOP organic standard;

3.100% pure with no additives;

4. More easily absorbed into the body than fresh royal jelly

5. Can be easily produced into tablets.

[Our advantages]

1. 600 bee farmers, 150 units of bee-feeding groups located in natural mountains;
2. Organic certificated by ECOCERT;
3. NON-antibiotics, widely exported to Europe;
4. Health Certificate, Sanitary Certificate and Quality Certificate are available.

[Lyophilized technology]

Lyophilized technology, also known as Freeze-drying, it is a dehydration process typically used to maintain activity of all nutrition ingredients in royal jelly, also to make the royal jelly convenient for transport. Freeze-drying works by freezing the material and then reducing the surrounding pressure to allow the frozen water in the material to sublimate directly from the solid phase to the gas phase. This technology can maintain all activity of nutrition ingredient.

Lyophilized royal jelly powder is processed directly from fresh royal jelly.

3kgs fresh royal jelly is used to make 1kg lyophilized royal jelly powder.

During all the production process, there is no additives.

[Packing]

5kg/bag, 25kgs/drum

1kg/bag, 20kgs/carton

Main indices of physical and chemic in Lyophilized royal jelly

[Our work flow]

Our Lyophilized Royal Jelly Powder is produced in this way: we lyophilize the fresh royal jelly by advanced freeze-drying facilities without losing any nutritional ingredients, reserving the natural ingredients in utmost, and then make them into the form of powder, for any food additives are not needed to add.

The raw material we use is the natural fresh royal jelly which is up to the export standard . We process our products strictly according to export standard. Our workshop is up to the requirements of GMP.

Royal Jelly powder has been selected as drug excipients by many European and American pharmaceutical producing enterprises.Meanwhile it is applies to health food and cosmetics industries.

[Quality control]

Traceability record

GMP standard production

Advanced inspection equipment

[Function]

1.Enhances the immune system

2.Promotes wound healing

3.Has antitumor/anticancer properties

4.Lowers cholesterol levels

5.Increases fat metabolism

6.Is a powerful antioxidant

7.Regulates blood sugar levels

[Applications]

It’s widely used in health tonic, health pharmacy, hairdressing and cosmetic area, and mainly was applied in capsules, troche and oral liquids etc.

Contact me at kgahern@davincipress.com
Facebook friend me at https://www.facebook.com/kevin.g.ahern

Carbohydrates Lecture II Highlights

1. The Haworth form of a sugar is the cyclic form with an anomeric carbon. The Fischer form of a sugar is straight chained.
2. Disaccharides include sucrose, lactose, and maltose.
3. Sucrose is a non-reducing sugar, whereas lactose is a reducing sugar .
4. Linking together of more than one sugar residues creates higher order saccharides. These include disaccharides (two sugars), trisaccharides (three sugars), oligosaccharides (several sugars), and polysaccharides (many sugars).
5. Most of the linkages in higher order saccharides involve glycosidic bonds.
6. Oligosaccharides are components of glycoproteins.
7. The most common polysaccharides include glycogen (energy storage in animals), cellulose (structural integrity in plants), starch (energy storage in plants), chitin (exoskeleton of insects). Starch is comprised of a mixture of amylose and amylopectin.
8. Polysaccharides can be homopolymers (contain only one sugar residue) or heteropolymers (contain more than one sugar residue). Homopolymers include glycogen (glucose in alpha 1-4 linkages plus extensive alpha 1-6 branches), cellulose (glucose in beta 1-4 linkages), amylose (glucose in alpha 1-4 linkages), amylopectin (glucose in alpha 1-4 linkages plus some alpha 1-6 branches), and chitin (N-acetyl-D-glucosamine in beta 1-4 linkages).
9. Glycogen is an animal energy storage polysaccharide, amylopectin and amylose combine to form starch, which is a plant energy storage polysaccharide, cellulose is a plant structural polysaccharide, and chitin is a component of insect exoskeletons.
10. The enzyme cellulase is required to digest the beta 1-4 bonds of cellulose. Most animals do not contain cellulase. Ruminants and ungulates contain a bacterium that makes that enzyme.
11. Pectin is a polysaccharide of a modified sugar – galacturonic acid. I incorrectly stated in class that it is a glycosaminoglycan. It is not because it does not contain an amine group. Pectin is used as a thickening agent in foods like jellies.
12. Glycosaminoglycans are polysaccharides that contain either N-acetylgalactosamine or N-acetylglucosamine as one of their monomeric units. They are polyanionic and have interesting chemical properties, as a result. Examples include chondroitin sulfates and keratan sulfates of connective tissue, dermatan sulfates, heparin, hyaluronic acid, and others.
13. Lectins are proteins that bind to specific carbohydrates. They are called phytohemagluttinins in plants. They are used 1) in the immune system to recognize bacteria non-specifically and 2) by bacteria/viruses to attached to specific structures on the surface of cells to assist in attachment to the cell for the purpose of injecting nucleic acid. The flu virus enters the cell in this way. Exit of the flu virus from cells requires action of an enzyme called neuraminidase and it is this enzyme that is inhibited by the drug Tamiflu. When neuraminidase is inhibited, the flu virus can’t exit the cell and tends to aggregate.
14. The term glycolipids refers to lipids attached to carbohydrates. Common ones include sphingolipids, such as cerebrosides (attachment of one sugar) and gangliosides (attachment of complex carbohydrates).
15. Glycosaminoglycans are polymers of pairs of modified sugars. At least one of the sugars of each pair is negatively charged, such as glucuronic acid, creating a polyanionic compound.
16. Peptidoglycans are created when glycosaminoglycans are attached to peptides.
17. Glycoproteins are proteins attached to oligosaccharides. Attachment of the oligosaccharide is by two methods – N-linked oligosaccharides in glycoproteins are attached to the R-group amine of asparagine in a protein. This occurs in the endoplasmic reticulum and Golgi apparatus. O-linked oligosaccharides in glycoproteins are attached to the R-group hydroxides of serine/threonine in a protein. This occurs only in the Golgi apparatus.
18. Glycosylation patters of glycoproteins typically have a common core at the point of attachment to the protein and then the exterior oligosaccharide structures vary in composition.
19. Glycoproteins are important in cellular identity – transplant rejection, for example and they determine the various blood types.
20. Hyaluronan is a peptidolglycan (the glycosaminoglycan attached to it is hyaluronic acid) that is important in synovial fluid to lubricate joints.
21. Peptidoglycans and glycosaminoglycans often hava a “slimy” feel to them. Examples include chondroitin sulfate and heparin. Heparin is the material with the highest know density of negative charges arises from having sulfates in the monomers comprising it.

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