[Latin Name] Vitis vinifera L..

[Plant Source]from China

[Appearance]Dark reddish brown to purple powder

Plant Part Used:Fruit

[Particle size] 80 Mesh

[Loss on drying] ≤8.0%

[Heavy Metal] ≤10PPM

[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[Introduction:]

Grape Juice concentrate extract  powder is another powerful antioxidant. It strengthens and protects living tissue and aids in circulation. It is a super antioxidant, 20-50 times more powerful than vitamin C, E and beta-carotene. As we age, our bodies produce less antioxidant to combat the aging process and therefore need to supplement with these. Grape seed extract contain natural bioflavonoids called proanthocyanidins which help support the health of the cell membranes from free radical damage. It also provides cardiovascular protection by preventing oxidation of lipoproteins, making them less likely to stick to blood vessel walls.

[Main Function]

1) Flavors in seasoning packets for raspberry juice powder keep the original flavors

2) Colors in ice cream, cakes for beautiful brown color of raspberry juice powder

3) Also can be applied in drink mix, infant food, dairy product, bakery, candy and others

[Application ]

• Add to water and ice for a crisp, refreshing vitamin water

• Add to electrolyte water for an all-natural sports drink

• Prepare a “simple syrup” by adding to an all-natural sweetener and water, use it to flavor mixed drinks or make shaved ice creations

• Add powder to baked goods such as cakes, cupcakes, muffins and cookies

• Add to vegetable juices

• Stir into plain yogurt

• Stir into ice cream

Coffee-flavored mousse that looks like a barista-made latte from your favorite coffee shop.
Save this Recipe: https://taste.md/2o2jFkt

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INGREDIENTS:
2 egg yolks
1/2 cup sugar
1 ½ tbsp cornstarch
2/3 cup warm milk
½ tsp vanilla extract
1 tbsp instant coffee
½ tbsp gelatin powder
2 tbsp cold water
1 cup whipping cream, chilled
Royal icing in white and beige
2 egg whites, beaten until foamy
3 cups powdered sugar
1 – 2 T tsp water
Brown food colouring

STEPS:
Stir egg yolks with sugar until creamy and pale yellow colored. Stir in cornstarch. Gradually whisk in the warm milk until completely combined. Place the yolks mixture into a small saucepan and cook over low heat while stirring until boils and thickens. Remove from heat and stir in vanilla extract and instant coffee. Let it cool. Dissolve gelatin in 2 tbsp cold water and leave for about 5 to 10 minutes. Place coffee mixture over low heat a add in the gelatin just until it melts, then remove form heat. Whip the cold whipping cream until stiff peaks form. Gradually incorporate into coffee mixture.

Scoop the mousse into clear glass mugs and refrigerate for 4 hours or overnight.

For the icing: sift powdered sugar into a large bowl. Mix in beaten eggs, and whip for 5 min until stiff. Add water until desired consistency is reached. Divide into two bowls dying one a light tan brown. Place each color in a piping bag. Pipe the top of each mug with the brown and smooth out. Then pipe in the white and use a toothpick to drag through the icing. Let set for at least 1 hour in the fridge before serving.

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