[Latin Name]  Citrus aurantium L.

[Specification] Synephrine 4.0%–80%

[Appearance] Yellow brown powder

Plant Part Used: Fruit

[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

[What is Citrus Aurantium]

Citrus aurantium L, belonging to the family Rutaceae, is widely distributed in China. Zhishi, the Chinese traditional name for Citrus aurantium, has long been a folk medicine in traditional Chinese medicine (TCMto improve indigestion and help stimulate the Qi (energy force).

[Function]

1. Have the function of antioxidant, anti-inflammatory, hypolipidemic, vasoprotective and anticarcinogenic and cholesterol lowering actions.

2. Have the function of inhibiting following enzymes: Phospholipase A2, lipoxygenase, HMG-CoA reductase and cyclo-oxygenase.

3. Have the function of improving the health of capillaries by reducing the capillary permeability.

4. Have the function of reducing hay fever and other allergic conditions by inhibiting the release of histamine from mast cells. The possible activity of hesperidin could be explained by the inhibition of polyamine synthesis. (bitter orange extract)

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Betty demonstrates how to make Orange Strawberry Ice. This is an end-of-summer treat that is gorgeous as well as delicious.

Orange Strawberry ice

1 ¾ cups orange juice
3 pints (6 cups) strawberries, washed and hulled
½ cup lemon juice
1 teaspoon orange extract (You may omit this if you can’t find it; if you want to intensify the orange flavor, you may reduce the orange juice to 1 ½ cups and add ¼ cup orange-flavored liqueur.)
2 cups sugar (I used 2 cups Stevia to save on calories; it is not as sweet as the result you get with sugar, but still very good.)

Place 1 ¾ cups orange juice, 3 pints washed and hulled strawberries, ½ cup lemon juice, 1 teaspoon orange extract, and 2 cups sugar in a large blender bowl. (If you do not have a large blender, you may have to put half of the ingredients in your blender, blend each half, and then combine them back together.) Blend ingredients until smooth (milkshake setting). Pour into a 9-inch by 9-inch baking pan, distributing evenly. Cover with aluminum foil or plastic wrap and freeze until partially frozen, about 4 hours. Place partially frozen mixture into a large, chilled bowl and beat with a mixer at medium speed until smooth, but still filled with ice crystals. Cover with foil or plastic wrap and freeze until firm, but not completely hardened, about 4 to 6 hours. To serve, remove frozen Orange Strawberry Ice from freezer and allow to stand at room temperature for about 10 minutes, or until easy to spoon out. Scoop into individual serving dishes. (You will probably not get complete ball-shaped scoops, just some nice curved chunks of Orange Strawberry Ice. I think you will enjoy making and serving this recipe; it is a lot like the texture of an Icee–very refreshing! I hope you love it! –Betty

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NEW Cookbook:  ”Betty’s Kitchen Cookbook:  2013 Recipes” (c) 2014

Also available:  ”The Betty’s Kitchen Collection:  Second Edition” (c) 2013

*Both can be ordered from https://www.amazon.com or https://www.createspace.com

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