[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

very short video shows how 3 common polysaccharides are formed.

Turn your regular steak dinner into a gourmet dish just by using these ingredients, and following these steps. Steak with béarnaise sauce and a roasted fennel salad. Brought to you by Capatriti Olive Oil. RECIPE BELOW
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RECIPE
Capriati Extra Virgin Olive Oil
1 Strip loin steak
Salt and pepper
1 Chopped head of fennel
1 cup of julienned sugar snap peas
¼ cup of toasted pumpkin seeds
1 lemon
Bearnaise Sauce
¼ cup of salted butter (melted)
2 egg yolks
1 teaspoon of vinegar
2 tablespoons of finely chopped tarragon
1 teaspoon of onion powder

Step 1
Slice the fennel into strips and put it on a baking sheet. Cover in Capatriti Olive Oil, salt, pepper and the juice of a half a lemon. Mix together with your hands. Roast in a 400 degree oven for 20 minutes.
Step 2
Heat a frying pan on high. In the meantime, pat the steak dry with a paper towel. Cover each side with Capatriti olive oil and season with salt and pepper.
Step 3
Sear one side of the steak for about 5 minutes. Flip and sear the other side for 3 minutes. When each side is crusted, put it in the oven for about 3 minutes. Take it out and let it rest.
Step 4
Heat a small pot with an inch of water. Whisk the egg yolk in a metal bowl. Add the butter and whisk until the egg and butter combine. Whisk the vinegar, tarragon salt, pepper, and onion powder. Add it to the butter and eggs. Put it over the heated water and continue to whisk until you reach a thick consistency.
Step 5
Take the fennel out of the oven. Add it to a bowl with the sugar peas and pumpkin seeds and mix.
Step 6
Slice the steak against the grain. Add it to a plate with the side of salad. Cover the steak with the sauce.
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