Super Purchasing for Sodium copper chlorophyllin Factory in Congo


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Super Purchasing for Sodium copper chlorophyllin Factory in Congo Detail:

[Specification] 99%

[Appearance] Dark Green powder

Plant Part Used:

[Particle size] 80Mesh

[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

Sodium copper chlorophyllin221

[What is that?]

Chlorophyll is a natural green pigment which is obtained through extraction and refining processes from natural green plants or silkworm feces.Chlorophyll is stabilized chlorophyll, which is prepared from chlorophyll by saponification and replacement of magnesium atom with copper and sodium. Chlorophyll is dark green to blue black powder, easily soluble in water but slightly soluble in alcohol and chloroform, with transparent jade green water solution without sediment.

Sodium copper chlorophyllin111

[Function]

1.clears up odors of putrefaction effectively.

2.play an important role on cancer prevention.

3.Chlorophyll has superior coloring strength and good stabilization in neutral and alkali solutions.

4.Chlorophyll has effect on liver protection, fastening healing of stomach ulcers and intestine ulcers.

5.The active ingredient in a number of internally-taken preparations intended to reduce odors associated with incontinence, colostomies and similar procedures, as well as body odor in general.

6.Chlorophyll has strong antibacterial action, which makes it useful in surgeries, ulcerative carcinoma, acute rhinitis and rhinosinusitis, chronic ear infections, inflammations, etc.


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  • Ever tried pumpkin spiced pickled pigs feet? GMM #555!
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    Torta integrale al limone – Torta per diabetici con Stevia senza zucchero. Scopri gli ingredienti e i segreti di preparazione

    https://www.my-personaltrainer.it/Tv/Ricette/Dolci_Dessert/torta-integrale-limone-per-diabetici.html

    Ingredienti Ricetta

    130 g di farina integrale
    120 g (2 medie) di uova
    90 ml di olio di semi di mais
    16 g (1 bustina) di lievito per dolci
    20 g di stevia
    succo e scorza grattugiata di limone non trattato
    1 fialetta di aroma al limone

    Preparazione

    1. Sgusciare le uova e dividere i tuorli dagli albumi: montare questi ultimi a neve ben ferma, eventualmente aggiungendo un pizzico di sale.

    2. Versare i tuorli e la stevia in un altro contenitore, grattugiare la scorza di un grosso limone non trattato e aggiungere anche il succo, filtrato attraverso un colino a maglie strette. Azionare le fruste elettriche e mescolare per alcuni minuti.

    3. A questo punto, aggiungere anche la farina integrale, l’olio e l’aroma al limone. Mescolare per alcuni minuti con le fruste elettriche: si dovrà ottenere un impasto piuttosto denso.

    4. Infine, aggiungere lentamente e poco per volta gli albumi montati a neve.

    Lo sapevi che…
    Unire gli albumi a neve al composto di tuorli e farina è un’operazione piuttosto delicata: per evitare di far afflosciare il composto, si sconsiglia di utilizzare le fruste elettriche. Risulta invece preferibile mescolare il tutto con la spatola lecca pentole.

    5. Foderare una teglia a cerniera dal diametro di 18 cm con la carta forno, dunque versare l’impasto ottenuto.

    6. Infornare a forno ventilato, preriscaldato a 180°C, e proseguire la cottura per 30-35 minuti.

    7. Lasciar raffreddare il dolce su una gratella e servire, accompagnando la torta con qualche fettina di limone.

    ************

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