Excellent quality for Ginkgo Biloba Extract Factory for United Arab Emirates


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Excellent quality for Ginkgo Biloba Extract Factory for United Arab Emirates Detail:

[Latin Name] Cinnamomun camphcra

[Plant Source] It is extracted from Ginkgo Biloba Leaf.

[Specifications]

1, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

2, Ginkgo Biloba Extract 24/6

Total Ginkgo flavone glycosides 24%

Total terpene lactones 6%

Ginkgolic acid 5ppm

3,CP2005

Total Ginkgo flavone glycosides 24%

Quercatin: kaemperol 0.8–1.5

Total terpene lactones 6%

Ginkgolic acid <5ppm

4.Germany Standard

Total Ginkgo Flavone Glycosides 22.0%-27%

Total Terpene Lactones 5.0%-7.0%

Bilobalides 2.6%-3.2%

Ginkgolic acid <1ppm

5.Water-Soluble Ginkgo Biloba Extract 24/6

Water Solubility: 5g Ginkgo Biloba Extract will be dissolved completely in 100g water

Total Ginkgo Flavone Glycosides 24.0%

Total Terpene Lactones 6.0%

Ginkgolic acid <5.0ppm

[Appearance] Light yellow fine powder

[Particle size] 80 Mesh

[Loss on drying] £ 5.0%

[Heavy Metal] £10PPM

[Extract solvents] Ethanol

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside.

Ginkgo Biloba Extract111

[Function]

Expanding blood vessel, resisting insufficient blood and oxygen deficit, increasing blood flow, improving cerebral arteries and distal

blood flow. Promoting cerebral circulation metabolism, improving memory function, resisting depression, resisting lipidic overoxidation,

protecting liver damage.

In clinic, curing high blood pressure, hyperlipoidemia, coronary heart disease, angina pectoris, arterial sclerosis, cerebral embolism,

senile dementia, primary and periodic dropsy, acute drumming in the ears, epicophosis, a variety of body function in disorder, dizziness

and so on.

Ginkgo Biloba Extract122211


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    https://www.my-personaltrainer.it/Tv/Ricette/Dolci_Dessert/torta-mele-senza-zuccheri-aggiunti.html

    Ingredienti Ricetta

    Per l’impasto

    600 g di mele
    60 g (1 medio) di uova
    50 g di stevia ed eritritolo o un altro tipo di dolcificante
    100 g di farina bianca di tipo 00
    100 g di farina integrale
    Succo e scorza di limone non trattato
    100 g di uvetta sultanina
    20 g di pinoli
    150 ml di latte
    1 pizzico di cannella
    1 pizzico di sale
    60 ml di olio di semi di mais
    10 g di lievito per dolci

    Per la copertura

    20 g di farina di mais gialla
    200 g di mele
    10 g di stevia ed eritritolo o un altro tipo di dolcificante

    Preparazione Torta di Mele Senza Zuccheri Aggiunti

    1. Per prima cosa, ammorbidire l’uvetta in acqua tiepida.

    2. Sbucciare le mele, tagliarle in quattro parti e rimuovere il picciolo. Tagliare poi la polpa di mele a dadini. Man mano che si ottiene la dadolata, irrorare le mele con succo di limone per evitare l’ossidazione rapida.

    3. In una padella, tostare i pinoli per 2-3 minuti: in questo modo, diventeranno più aromatici.

    4. Preriscaldare il forno a 200°C (statico).

    5. Scolare l’uvetta dall’acqua di ammollo.

    6. In una ciotola, riunire la farina bianca e la farina integrale. Aggiungere i dadini di mela, i pinoli tostati, l’uvetta strizzata e la scorza grattugiata di limone. Aromatizzare con un cucchiaino di cannella in polvere, aggiungere un pizzico di sale e addolcire con il dolcificante stevia ed eritritolo.

    Dolcificante stevia ed eritritolo: di che si tratta?
    La stevia (Stevia rebudiana) è una pianta perenne da sempre apprezzata per le sue straordinarie capacità dolcificanti. Non a caso, la stevia è battezzata anche con il nome di “erba dolce o erba del miele”: infatti, le sue foglie sono ricchissime di componenti glucosidici (es. stevioside) dal potere edulcorante che arriva talvolta a superare di 300 volte la dolcezza del saccarosio. Possiede anche proprietà ipoglicemizzanti e si può definire una sostanza acariogena.

    L’eritritolo è un dolcificante innovativo appartenente alla categoria dei polioli. È una sostanza naturalmente presente nella frutta e nei cibi fermentati (ma viene prodotto anche industrialmente per fermentazione batterica degli zuccheri) e possiede un indice glicemico pari a zero. Inoltre, questo particolare dolcificante apporta solo 0.2 Kcal/g ed ha un potere dolcificante di circa il 70% rispetto allo zucchero classico.
    Entrambe le sostanze dolcificanti sono stabili al calore e non caramellano in cottura!
    1 g di questa polvere dolcificante è in grado di apportare la stessa dolcezza fornita da 2 g di saccarosio, con un risparmio calorico che sfiora il 100%!

    7. Setacciare il lievito ed unirlo al resto degli ingredienti.

    8. Aggiungere l’uovo, l’olio di semi ed il latte, dunque amalgamare tutti gli ingredienti fino a formare una pastella.

    Chi è allergico alle uova…
    È possibile replicare il dolce evitando di utilizzare le uova. In questo caso, si consiglia di utilizzare 60 g di yogurt bianco.
    Per la versione vegana, è possibile sostituire l’uovo con 60 g di yogurt di soia ed il latte con una stessa quantità di latte vegetale a piacere.

    9. Foderare una teglia quadrata dal lato di 22 cm con la carta da forno. Versare l’impasto all’interno della teglia.

    10. Sbucciare la mela rimanente e tagliarla a fettine sottili. Incastrare le fettine di mela sulla superficie dell’impasto, ultimare con un cucchiaino di dolcificante ed un cucchiaino di farina di mais (per gratinare).

    11. Cuocere il dolce a 200°C per 40 minuti circa, o fino a quando la superficie sarà dorata.

    12. Rimuovere la torta dal forno, lasciare intiepidire, tagliare a fette e servire.

    ************

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    It is a very good, very rare business partners, looking forward to the next more perfect cooperation!
    5 Stars By jari dedenroth from Bahrain - 2017.08.18 11:04
    The company has rich resources, advanced machinery, experienced workers and excellent services, hope you keep improving and perfecting your products and service, wish you better!
    5 Stars By Betsy from French - 2017.06.19 13:51
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