[Latin Name] Vaccinium uliginosum

[Appearance] Dark Purple fine powder
[Particle size] 80 Mesh

[Loss on drying] 5.0%

[Heavy Metal] 10PPM

[Extract solvents] Ethanol

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside. Net weight:25kgs/drum

[General feature]

1.The raw material blueberry fruits are from Daxing’an Mountain range;
2.Without any adultery of other relative species of Berries, 100% pure from blueberry.
3.Perfect water solubility,water insolubles<1.0%
4.Good solubility in water, which could be widely used in beverage, wine, cosmetics, cake, and cheese etc.
5. Low ash, impurity, heavy metal, solvent residue and no pesticide residue.

.

[Function]

Blueberries are flowering plants of the genus Vaccinium with dark-blue berries. They are picked up from wild bushes which are free of pollution. Blueberry are rich in anthocyanosides,

proanthocyanidins, resveratrol, flavons and tannins inhibit mechanisms of cancer cell development and inflammation.

[Application]
1. Protect eyesight and prevent blindness, glaucoma, improve myopia.
2. Scavenge free radical activity, prevent atherosclerosis.
3. Soften blood vessels, enhance immune function.
4. Prevent brain from aging; anti-cancer

Essentials in Immunolgy by Dr. R. Manjunath, Dr. Dipankar Nandi, Prof. Anjali Karande, Department of Biochemistry, IISc Bangalore. For more details on NPTEL visit https://nptel.iitm.ac.in

Luscious Low Carb Chocolate Chocolate Chip Muffin
(Makes 12 muffins)

1/3 cup oat fiber
1/3 cup whey protein isolate
1/3 cup almond flour
1/2 cup cocoa powder
1 tsp instant coffee (optional. Use 2 or 3 tsp for a mocha flavor)
1/4 tsp cinnamon (optional)
1 tsp glucomannan (or xanthan gum)
1 ½ tsp baking powder

Mix dry ingredients first and set aside. I use a whisk to blend it well and get a fluffier texture from the final baked product.

4 ounces butter
1 cup granulated sweetener (I used Sukrin :1 or ¾ Sukrin +)
2 ounces of cream cheese
3 eggs
½ cup sour cream

Use a stand mixer or a hand mixer to cream the butter. Make sure that the butter isn’t too soft or warm. Add the granulated sweetener and mix for 1 to 2 minutes; mixture should lighten slightly. Add cream cheese and mix well. Add eggs one at a time, beating well after each. Scrape sides of the bowl with a spatula and blend in the sour cream by hand.

Add the dry ingredients to the wet ingredients and mix lightly. Do not over mix or the muffins won’t be as tender.

4-6 drops of liquid sweetener to taste
1 tblsp vanilla extract
3 ounces chopped low carb chocolate or chocolate chips

Add the liquid sweetener, vanilla extract, and chocolate. Blend lightly. Scoop batter into muffin liners in a muffin tin. Bake at 375 for 8 minutes. Reduce oven temp to 350 and bake another 10 to 12 minutes. Muffins are done when the tops are lightly springy. Store in the refrigerator.