[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.

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Rain Soul Powerful Antioxidants & Essential Fatty Acids to energize, revitalize, detoxify your mind, body & soul. Black cumin seed, Black raspberry seed, Grape seed, Ribose-D, Resveratrol.
富 含 抗 氧 化, 人 体 内 必 需 脂 肪 酸, 帮 助 人 脑 和 身 体 排 毒. 古 书 记 载 黑 小 茴 香 除 了 无 法 起 死 回 生, 种 籽 可 做 为 每 种 疾 病 的 治 疗 药 物.

Dr Otto Heinrich Warburg (Germany)
Nobel Prize in Medicine 1931 : Biochemist
The body requires special fats that, among other important functions. make it possible for sufficient oxygen to reach the cells via the cellular membranes. Which are the key, These special fats are highly oxygen-absorbing. Called Essential Fatty Acids, or EFAs, these special fats must be supplied from outside the body every day.

Black raspberry seed :
Contain antioxidant-like phytonutrients including ellagitannins and anthocyanins. These may help fight viruses, inflammation, and a number of other serious health conditions. Antioxidants seek out and eliminate cell-damaging substances, called free radicals. Free radicals can occur naturally in the body or from exposure to environmental toxins. Although ellagitannins exist in most berries, raspberries contain the the most potent levels.

Black raspberry seed :
Contain antioxidant-like phytonutrients including ellagitannins and anthocyanins. These may help fight viruses, inflammation, and a number of other serious health conditions. Antioxidants seek out and eliminate cell-damaging substances, called free radicals. Free radicals can occur naturally in the body or from exposure to environmental toxins. Although ellagitannins exist in most berries, raspberries contain the the most potent levels.

Grape seed :
Grape seeds have an abundant source of flavonoids called proanthocyanidins. This is important for brain health due to their free radical-quenching antioxidant and collagen-protecting effects. Proanthocyanidins have also been shown to noticeably delay the onset of lipid peroxidation and to effectively chelate iron ions. Free iron ions are some of the most powerful promoters of lipid peroxide, hydrogen peroxide and hydroxyl radical production. This is a major contributor to the pathogenesis of Parkinsons disease, one of the most common neurological diseases in older individuals.

Ribose-D :
Ribose-D is a five-carbon sugar found in every cell in our bodies that combines with oxygen and ATP (adenosine triphoshate) to give energy to each cell. Ribose is also present in RNA (ribonucleic acid), which is one of the main information carriers of living organisms. Oxidative stress, as measured by free radical damage to cells, leads to systematic inflammation. Fortunately, our bodies handle this problem daily. However, if our bodies experience an abnormal increase in free radicals due to exercise, daily stress, excess smoking, excess saturated fat intake, depressed immune system, aging, etc., the body becomes fatigued and less efficient in producing Ribose-D to replenish cellular energy. Because of this, we need to supplement with Ribose-D in order to regenerate the cells energy system.
Grape Extracts Resveratrol :
Grape skin extract contains trans-resveratrol which is considered a natural antibiotic that can fight bacterial diseases. Resveratrol may help protect the body from various diseases and slowing down the aging process.

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Ice cream is a popular treat in Turkey, where street sellers attract customers with lavish displays and bells.
One ice-cream seller in Fethiye, Southern Turkey is still making ice-cream using traditional methods, mixing ice, fruits and wild berries, and binding the ingredients with “salep” or orchid root powder, instead of gelatin or cream.
It is not a coincidence that the ice-cream shop of Erok Aykiri is located in the ground floor of a mosque, as he is a retired imam, which turns his ice-cream into a virtuous treat.
Aykiri’s shop attracts locals and foreigners looking for the authentic and old flavours of ice-cream in this popular tourist destination.
“I started to do this job in 1973 during my high school days with my dad. We learned this profession together with my dad”, he explains.
His two sons also help in the family business during their summer holidays, so three generations have now been working in the ice-cream shop.
When the business opened in the 1970′s, condensed extracts and other artificial ingredients didn’t exist, and the Aykiri’s have remained faithful to the original recipes, producing their “dondurma” (ice cream) with the same natural ingredients.
“When we first started this job everything we used was natural. There wasn’t condensed, extract, unnatural and chemical products. We kept working in the same way that we learned back then”, says Aykiri.
They first began with lemon and cinnamon ice-cream, and eventually added other fruits like melon, raspberry or pomegranate to their menu.
No sugars are added to the fruit ice-cream to keep the product healthy, and the orchid roots are collected from local villagers and grinded with old techniques.
The shop’s interior has remained unchanged since the 1970s and the regulars seem to enjoy the atomsphere.
“Here they don’t use artificial ingredients, and there is little sugar. Their ice-cream is natural”, says Mahmut, who lives in Ankara who comes to Fethiye every year for vacation.
Vedat Basaran, a prestigious Turkish chef and researcher who specialises in Ottoman cuisine says that the chilly dish has been on Turkish menus for centuries: “If we look at the subject from the historical point of view, Turkey ice-cream production had been seen in Ottoman palaces in the 17th century. We don’t have any information how early it starts.”
Marco Polo is said to have brought this technique from China to Italy, and there is some historical evidence that the Chinese mixed ice with rice and milk.
However the consumption of ice cream is documented in 500 BC in Persia, where grape-juice, cherry juices, saffron or rosewater were mixed with snow and called “faloodeh”. It’s still a typical dessert in Iran and is supposed to be the origin of sorbet according to the Touristic Hotels & Investors Association (TUROB).
In the 10th century ice cream spread into the Arab world, were sugar, dairy products and nuts were added to the blend.
Similarly to Central Asia and Mesopotamia, Anatolian ice cream is mixed with “salep”, the orchid root flour, highly rich in Glucomannan (a water-soluble polysaccharide), which is a binding ingredient.
Turks invented as well a type of jar which was able to maintain the low temperature of the snow mixed with fruits and Asian sweeteners such as honey or molasses.
This is the origin of sorbet that became later the Italian ice cream, explains Basaran, adding that instead of “salep”, Italians use eggs, cream gelatin and other binding ingredients that may be considered “haram” or harmful according to Muslim law.
Ice cream is so popular in Turkey it is no longer considered to be just a summer treat and is now consumed all year round.

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