[Latin Name] Glycine max (L.) Mere

[Plant Source] China

[Specifications] Isoflavones 20%, 40%, 60%

[Appearance] Brown yellow fine powder

[Plant Part Used] Soybean

[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.

[Active ingredients]

[What is Soy Isoflavones]

Non-genetically modified soybean refined soy isoflavones, a natural nutritional factors for a variety of important physiological activity is a natural plant estrogen, easily absorbed by the body.

Isoflavones are phytoestrogens planned economy a weak hormones, soy is the only valid source of human access to  isoflavones. In the case of strong estrogen physiological activity, isoflavones can play the role of anti-estrogen. Isoflavones very prominent anti-cancer properties, can hinder the growth and spread of cancer cells and only cancer, isoflavones had no impact on normal cells. Isoflavones has an effective of anti-oxidant.

[Functions]

1. Lower Cancer Risk In Men and Women;

2. Use In Estrogen Replacement Therapy;

3. Lower Cholesterol and Reduce Heart Disease Risk;

4. Relieve women menopause syndrome, guard against osteoporosis;

5. Protect human body from destroy by free-radical to advance immunity;

6. Be healthy for stomach and spleen and protect nerve system;

7. Reduce cholesterin thickness in human body, prevent and cure cardiovascular disease;

8. Prevent cancer and counteract cancer£¬for example, prostate cancer, breast cancer.

[Application] Used in Lower cancer risk, estrogen replacement therapy, advance immunity, prevent and cure cardiovascular disease.

With the introduction of Viagra and other male enhancement(https://www.mensexualclinic.com/extenze-natural-male-enhancement-bigger-erection) medication many men and women have become interested with their prospects of overcoming sexual afflictions.

How to make homemade hard-candy lollipops using a candy mold, a cornstarch mold and no mold at all
Candy Apple Chips Video:

2 cups white granulated sugar (200g)
2/3 cups corn syrup (160 ml)
1/4 cup water (60 ml)
flavouring (like almond, lemon, orange extracts) or candy oils. I used 1 tsp (5ml)
food colour if desired

Combine sugar, corn syrup, water, flavouring and food colouring in a large saucepan. Heat over high heat, stirring constantly until mixture starts to boil. After the mixture boils, stop stirring and reduce heat slightly keeping the mixture at a vigorous boil. You can use a pastry brush dipped in cold water to wipe down the sides of the saucepan to dissolve sugar crystals. This is supposed to help sudden crystallization of the sugar mixture, but this has never happened to me in all the years I have been making candy.
Cook the candy until it reaches a temperature of 310 F (154 C). If you are making free-form lollipops, place the hot saucepan into an ice bath to cool it down. Let sit about 20 seconds. Swirl pan 2 minutes more to cool.

Pour syrup into another container with a spout if desired. Working quickly, pour syrup onto baking sheets covered with silicone mat or parchment paper, forming circles and spacing circles about 3 inches apart. Press a lollipop stick into each circle. Add sprinkles to lollipops if desired, pressing them into the candy (carefully) with fingers or wooden skewer.

Molds I bought were found here:

https://www.goldaskitchen.com/merchant.ihtml?pid=5964&step=4

Here is an excellent tutorial on how to make many small candies using the cornstarch method.

https://www.instructables.com/id/Corn-Starch-Candy-Molds/?ALLSTEPS

Good visual/video description of the candy stages (you need hard-crack stage for this recipe)

https://www.exploratorium.edu/cooking/candy/sugar-stages.html

NOTES:
This candy will become sticky at room temperature very quickly especially in a humid room/climate. I find that if you put the in the refrigerator (not freezer) UNCOVERED they will stay dry.

I mention in the video that I added the colour at the beginning and that this was okay, after reading a little about this I have found the following on this website:

https://baking911.com/learn/baked-goods/candy/types/hard-candy

“And also (I could go on and on about colors) color should be added *late* in the cooking process, after the syrup reaches 275 degrees. The reason is that trace amounts of acid in food colors tend to “invert” the sucrose, a side-effect of which is to soften it, making the end result sticky. The longer the acid is in contact with the hot syrup, the more pronounced the inversion.”

I recommend adding the colour after the syrup reaches 275F and maybe that will help with the stickiness.

Corn starch molds:
Sifting the corn starch into the container may help achieving a smooth mold, also properly smoothing the top will help too.

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My favourite channel here on YouTube is CookingAndCrafting. Beth lives in Hawaii and makes great meals, desserts and crafts. We met here on YouTube by commenting on each others videos and have since met each other several times in “real life”. She is a lovely person and a great friend. Please check her out

https://www.youtube.com/cookingandcrafting