[Latin Name] Coffea arabica L.

[Plant Source] from China

[Specifications] chlorogenic acid 10%-70%

[Appearance] Yellow brown fine powder

Plant Part Used:Bean

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[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

[Brief Introduction]

Green Coffee Bean Extract is sourced from Europe and is standardized to more than 99% Chlorogenic Acid. Chlorogenic Acid is the compound present in coffee. Which has been long known as for its beneficial properties. This active ingredient akes Green Coffee Bean an excellent agent to absorb free oxygen radicals; as well as helping to avert hydroxyl radicals, both which contribute to degradation of cells in the body.Green Coffee Beans have strong polyphenols which act to help reduce free oxygen radicals in the body, but it is standardized to more than 99% Cholorgenic Acid, a dietary polyphenol that helps to regulate metabolism.Test results showed Green Coffee Bean had more than double the rate of oxygen radical absorbance capability when compared to green tea and grape seed extracts

[Main Functions]

1.Chlorogenic acid, long known as an antioxidant with potential anti-cancer activity, also slows the release of glucose into bloodstream after a meal.

2.lower one’sblood sugar level, suppress the appetite, lower blood pressure, and reduce levels of visceral fat.

3.Useful in fighting the free radicals in our bodies that can damage our cells and contribute to conditions such as cardiovascular disease. Test results

showed Green Coffee Bean had more than double the rate of oxygen radical absorbance capability when compared to green tea and grape seed extracts.

4.Act as an effective painkiller especially for migraine medications;

5.Reduce the risk of diabetes.

Kandungan dan Komposisi Pelangsing Mixberry

Mix fruit powder
Mix fruit powder diolah dengan cara tertentu sehingga menghasilkan bubuk. Bahan ini terbuat dari campuran tumbuh-tumbuhan dan juga buah-buahan. Mix fruit powder ini memiliki rasa tuti frutty yang dijamin akan membuat harimu penuh warna.

Isolated soy protein
Terbuat dari tepung kedelai yang diproses secara khusus sehingga produk akhirnya akan menjadi tepung berwarna puting kekuningan. Tepung ini juga mengandung tidak kurang dari 90% protein di dalamnya.

Isolated soy protein digunakan dalam industri pangan untuk mengganti fungsi protein dari daging dan memiliki keunggulan rendah lemak serta baik untuk kesehatan jantung dan kolesterol.

Fruktosa
Atau juga disebut gula buah adalah monosakarida yang banyak ditemukan pada berbagai jenis tumbuhan. Fruktosa ini akan langsung diserap langsung ke aliran darah saat proses pencernaan terjadi. Fruktosa berfungsi untuk menjaga metabolisme tubuh serta kadar gula dalam darah.

Serat larut
Serat larut merupakan serta makanan yang mudah larut dalam air dan dapat memperlambat pencernaan. Serat larut juga berfungsi untuk membuat kamu merasa kenyang lebih lama.

Oligosakarida
Berfungsi untuk mengatur kinerja usus untuk menjadi substrat bagi pertumbuhan bifidobakteri yang ada di dalam usus. Bifidobakteri mampu mencegah pertumbuhan bakteri patogen seperti salmonella atau E.coli.

Serat apel
Apel juga memiliki kandungan serta yang baik dan sangat cocok untuk program diet kamu, karena serat apel bis membuatmu merasa kenyang lebih lama. Ditambah lagi dengan kemampuannya untuk mengikat serta kolesterol jahat yang ada di dalam tubuh.

Serat oat
Oatmeal memiliki sejuta manfaat untuk kesehatan, seperti sangat ampuh untuk menurunkan berat badan karena oatmeal adalah sumber serat yang rendah kalori. Mencegah kamu terkena penyakit kardiovaskular, menurunkan kolesterol, menyeimbangkan gula dalam darah serta banyak mengandung antioksidan.

Guar gum
Guar gum merupakan bahan makanan tambahan yang berfungsi untuk mengurangi serum kolesterol dan memiliki efek yang positif untuk gula darah.

Asam sitrat
Asam sitrat ini berfungsi untuk mengawetkan makanan dan minuman secara alami serta mencegah pertumbuhan bakteri dan jamur di dalam makanan atau minuman. Asam sitrat dinyatakan 99,9% aman untuk dikonsumsi.

Ekstrak aloevera
Ekstrak aloevera mampu merawat kulit kamu untuk melembabkan maupun mencerahkan warna kulit.

Ekstrak stevia
Ekstrak senyawa stevioside dan rebaudioside yang berasal dari daun stevia umu digunakan untuk pengganti gula, karena gula stevia memiliki tingkat kemanisan yang tinggi berkisar antara 100-200 gula pasir. Apalagi gula stevia ini tidak mengandung kalori dan tidak akan menaikkan kadar gula dalam darah.

QAAFI SCIENCE SEMINAR SERIES
28 March 2017

DESCRIPTION
The structure and material properties of growing and fleshy plant tissues are determined by their (primary) cell walls. The biological requirement in growing tissues for cell walls to combine structural strength with flexibility and extensibility is met through a network of cellulose fibres in a hydrogel form that is modified by the presence of other polysaccharides. From direct measurement on isolated plant cell walls and using a model bacterial cellulose hydrogel system, the molecular rules governing the association of non-cellulosic polysaccharides with cellulose fibres have been deduced. The effects of various features of cell wall hydrogels on the characteristic material properties under small deformation, compression and extension have been characterized and rationalized. Consequences for plant material properties and plant food behavior in the digestive tract will be discussed.

About Prof. Mike Gidley
Professor Mike Gidley is Director of the Centre for Nutrition and Food Sciences (CNAFS) in QAAFI. Prof. Gidley’s career includes 22 years in food R&D in the private sector and the last 13 years at UQ in the Centre for Nutrition and Food Sciences.

Research themes within CNAFS include ‘Smart Selections’ (how to identify the right combinations of raw materials and processing to deliver consumer-preferred foods), ‘Naturally Nutritious’ (maximising the intrinsic nutritional properties of agricultural products in foods and ingredients) and ‘Uniquely Australian’ (identifying and validating opportunities for elite products from foods and ingredients that can only have come from Australia).

Prof. Gidley’s own research is focused on structure – function relationships in important food components such as starch granules and plant cell walls. This has led to the detailed characterisation of starch and dietary fibre digestion/fermentation in vitro and in vivo, with the understanding generated leading to opportunities for optimising nutritional value of foods and feeds. He is a Program Leader in the Australian Research Council Centre of Excellence in Plant Cell Walls (2011-2017)

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