[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.

Paul Andersen describes the macromolecules that make up living organisms. He starts with a brief description of organic chemistry and the importance of functional groups. He also covers both dehydration and hydrolysis in polymerization. He finally covers the four major macromolecules: nucleic acids, proteins, lipids and carbohydrates.

Intro Music Atribution
Title: I4dsong_loop_main.wav
Artist: CosmicD
Link to sound: https://www.freesound.org/people/CosmicD/sounds/72556/
Creative Commons Atribution License

Pumpkin and moong dal fry is a delicious and tasty curry and can be served with rice or chapathi.

Pumpkin and moong dal fry is a delicious and tasty curry and can be served with rice or chapathi.

https://www.vahrehvah.com/pumpkin-and-moong-dal-fry

INGREDIENTS:

Pumpkin(boiled) 1 nos
Moong dal ½ cup
Onion seeds 1 tsp
Curry leaves 1 spring
Onion(cubes) 1 nos
Turmeric powder 1 pinch
Potatoes(chopped) 2 nos
Red chilly flakes 2 tbs
Salt To taste
Oil 3 tbs

METHOD:

1. Peel and cut the pumpkin into small pieces and blanch it in some salt water.

2. Soak the moong dal for 3 hours and drain the water.

3. Heat oil and add onion seeds, curry leaves, onions and saute it.

4. Add turmeric powder, moong dal, red chilly flakes, potatoes, pumpkin, potatoes, salt and toss it.

5. Now the pumpkin and moong dal fry is ready to serve with roti or pulka.