Good Quality for Green tea extract in Johannesburg
[Latin Name] Camellia sinensis [Plant Source] China [Specifications] Total tea polyphenols 40%-98% Total catechins 20%-90% EGCG 8%-60% [Appearance] Yellow brown powder [Plant Part Used] Green tea leaf [Particle size] 80 Mesh [Loss on drying] ≤5.0% [Heavy Metal] ≤10PPM [Storage] Store in cool & dry area, keep away from the direct light and heat. [Package] Packed in paper-drums and two plastic-bags inside. [What is green tea extract] Green tea is the second largest beverage demanded by con...
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[Latin Name] Camellia sinensis
[Plant Source] China
Total tea polyphenols 40%-98%
Total catechins 20%-90%
[Appearance] Yellow brown powder
[Plant Part Used] Green tea leaf
[Particle size] 80 Mesh
[Loss on drying] ≤5.0%
[Heavy Metal] ≤10PPM
[Storage] Store in cool & dry area, keep away from the direct light and heat.
[Package] Packed in paper-drums and two plastic-bags inside.
[What is green tea extract]
Green tea is the second largest beverage demanded by consumers worldwide. Used in China and India for its medicinal effects. There are several compounds extracted from green tea including catechins which contain an enormous amount of hydroxyphenols that are easily oxidized, congregated and contracted, which explains its good anti-oxidation effect. Its anti-oxidation effect is 25-100 times as strong as those of vitamin C and E.
It is widely used in medicines, agriculture, and chemical and food industries. This extract prevents cardio-vascular disease, lowers the risk of cancer, and decreases blood sugar and blood pressure, as well as viruses. In the food industry, the anti-oxidation agent used for preserving food and cooking oils.
1. Green tea extract can reduce blood pressure, blood sugar, blood lipids.
2. Green tea extract has the function of removing radicals and anti-aging.
3. Green tea extract can enhance the immune function and prevention of colds.
4. Green tea extract will anti-radiation,anti-cancer, inhibiting the increasing of cancer cell.
5. Green tea extract used to anti-bacterium, with the function of sterilization and deodorization.
1.Applied in cosmetics field, Green tea extract owns the effect of anti-wrinkle and anti-Aging.
2.Applied in food field, Green tea extract is used as natural antioxidant, antistaling agent, and anti-fading agents.
3.Applied in pharmaceutical field, Green tea extract is used to prevent and cure cardiovascular disease, diabetes.
Marshmallows are a treat that never gets old. Megan shares her homemade vanilla matcha swirled marshmallow recipe that is easy to follow!
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For the Matcha Syrup:
1 tbsp. matcha powder
2 tbsp. granulated sugar
1 ½ tbsp. water
For the Marshmallows:
3 packages of unflavored powdered gelatin
1 cup ice cold water, divided
1 ¾ cup granulated sugar
¾ cup light corn syrup
¼ tsp. fine sea salt
1 tbsp. vanilla extract
1/3 cup powdered sugar
Pour ½ cup cold water into stand mixer bowl fitted with whisk attachment. Sprinkle in the powdered gelatin and let it dissolve and soften.
In a heavy bottomed sauce pot fitted with a candy thermometer, combine the rest of the water, sugar, corn syrup and sea salt. Stir to combine and bring up over medium heat. Gently stir if needed, but try to leave untouched. Bring the mixture to a boil and cook until it reaches 240° F, soft ball stage.
Once mixture reaches 240° F, immediately remove from heat.
Turn stand mixer on low to break up the gelatin. Slowly pour the hot sugar mixture into the bowl. Try to do this in one slow steady stream. Once all of the sugar is poured in, gradually begin to raise speed up to high. Let mixture beat for 10-12 minutes or until it is light, fluffy and white in color. Add vanilla extract and beat for 1 more minute.
While your mixture is whipping, prepare a square 8×8 baking dish. Spray with a little cooking spray and line with parchment paper. Make sure the paper hangs over the sides, this ensures easy removal. Using a fine mesh strainer, sift the powdered sugar over the prepared dish. Set aside until needed.
Once the marshmallows are ready, lightly spray a silicone spatula and scrape the mixture into the prepared dish. Make sure it lies evenly; you may need to wet your hands with a little water to push it down. Pour the matcha syrup in 5 or 6 thin lines over the top of the marshmallow square. Using a butter knife swirl the syrup into the marshmallows. Sprinkle the remaining powdered sugar on top and let sit, at room temperature for a couple of hours.
Cover the dish with plastic wrap and let sit overnight. The next day you can cut them into squares and dust with powdered sugar. Store in an airtight container for up to 3 days.
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Party hard and drink it down
’cause Rocker’s coming to your town
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