[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.

[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.

Oatmeal cookies are really good, so today we made a healthy version with yogurt, brown sugar, eggs and very little flour. Have some delicious treats with me in Max’s Messy Kitchen.

Perfect for the holidays, these bite-sized pavlovas are topped with cream and cranberry compote.

RECIPE

INGREDIENTS

Meringue:
4 egg whites
1 ¼ cups white sugar
1 tsp vanilla extract
1 tsp fresh lemon juice
2 tsp cornstarch
1 cup freshly whipped cream
Cranberry Compote:
2 cups fresh cranberries
1 cup sugar
3 tbsp orange juice
zest of ½ orange
½ tsp vanilla extract

LET’S GET COOKING…

1. Make the meringues: Beat the egg whites until stiff peaks form. Gradually add the sugar 1 tablespoon at a time, beating well with each addition. Once the mixture becomes glossy, fold in the vanilla extract, lemon juice and cornstarch. Drop dollops of the meringue onto 2 baking sheets lined with parchment paper, slightly building the edges of the dollops. Bake at 300F for 25 minutes, until lightly browned sound hollow when you tap them. Cool them for 10 minutes on the baking sheet, then transfer to a wire rack and cool completely.
2. Cranberry Compote: Place the cranberries, sugar, orange juice, orange zest and vanilla extract in a small pot and bring to a boil. Simmer until the cranberries start to blister, then remove from the heat and cool completely.
3. To serve, dollop some freshly whipped cream onto each meringue and top with some cranberry compote. Enjoy!