[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)

This loaf is perfectly moist, sweet and tart. It’s a great treat to bring to a get together or when you’ve got friends/family coming over. It is also perfect for when you just need a little pick-me-up to start your day (with a cup of coffee). E n j o y

▶︎INGREDIENTS
- 8 large butter croissants
- 4 cups fresh cranberries
- 24 oz cream cheese, softened
- 2 cups sugar
- 6 eggs
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 2 cups heavy cream
- 1 cup chopped pecans, almonds, or pistachios, your choice

▶︎INSTRUCTIONS
- Preheat oven to 350F. Grease 2 loaf pans. Divide ingredients by half if you only want 1 loaf.

- In a large bowl, toss together chopped croissant pieces and cranberries.

- In a separate bowl, using a hand mixer, beat the cream cheese and sugar on medium speed until well blended.

- Mix in eggs, vanilla and cinnamon

- Gradually add heavy cream and continue mixing until smooth and creamy. Pour mixture over croissant mix.

- Mix well and let stand for 20 minutes, allowing it to soak into croissants. Stir in nuts.

- Divide mixture evenly between loaf pans

- Bake for 40-45 minutes until center is set and tops are golden brown. Serve warm or refrigerate.

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Contact
Dave Smith https://www.davegsmith.com/

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