[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.

Ice cream is a popular treat in Turkey, where street sellers attract customers with lavish displays and bells.
One ice-cream seller in Fethiye, Southern Turkey is still making ice-cream using traditional methods, mixing ice, fruits and wild berries, and binding the ingredients with “salep” or orchid root powder, instead of gelatin or cream.
It is not a coincidence that the ice-cream shop of Erok Aykiri is located in the ground floor of a mosque, as he is a retired imam, which turns his ice-cream into a virtuous treat.
Aykiri’s shop attracts locals and foreigners looking for the authentic and old flavours of ice-cream in this popular tourist destination.
“I started to do this job in 1973 during my high school days with my dad. We learned this profession together with my dad”, he explains.
His two sons also help in the family business during their summer holidays, so three generations have now been working in the ice-cream shop.
When the business opened in the 1970′s, condensed extracts and other artificial ingredients didn’t exist, and the Aykiri’s have remained faithful to the original recipes, producing their “dondurma” (ice cream) with the same natural ingredients.
“When we first started this job everything we used was natural. There wasn’t condensed, extract, unnatural and chemical products. We kept working in the same way that we learned back then”, says Aykiri.
They first began with lemon and cinnamon ice-cream, and eventually added other fruits like melon, raspberry or pomegranate to their menu.
No sugars are added to the fruit ice-cream to keep the product healthy, and the orchid roots are collected from local villagers and grinded with old techniques.
The shop’s interior has remained unchanged since the 1970s and the regulars seem to enjoy the atomsphere.
“Here they don’t use artificial ingredients, and there is little sugar. Their ice-cream is natural”, says Mahmut, who lives in Ankara who comes to Fethiye every year for vacation.
Vedat Basaran, a prestigious Turkish chef and researcher who specialises in Ottoman cuisine says that the chilly dish has been on Turkish menus for centuries: “If we look at the subject from the historical point of view, Turkey ice-cream production had been seen in Ottoman palaces in the 17th century. We don’t have any information how early it starts.”
Marco Polo is said to have brought this technique from China to Italy, and there is some historical evidence that the Chinese mixed ice with rice and milk.
However the consumption of ice cream is documented in 500 BC in Persia, where grape-juice, cherry juices, saffron or rosewater were mixed with snow and called “faloodeh”. It’s still a typical dessert in Iran and is supposed to be the origin of sorbet according to the Touristic Hotels & Investors Association (TUROB).
In the 10th century ice cream spread into the Arab world, were sugar, dairy products and nuts were added to the blend.
Similarly to Central Asia and Mesopotamia, Anatolian ice cream is mixed with “salep”, the orchid root flour, highly rich in Glucomannan (a water-soluble polysaccharide), which is a binding ingredient.
Turks invented as well a type of jar which was able to maintain the low temperature of the snow mixed with fruits and Asian sweeteners such as honey or molasses.
This is the origin of sorbet that became later the Italian ice cream, explains Basaran, adding that instead of “salep”, Italians use eggs, cream gelatin and other binding ingredients that may be considered “haram” or harmful according to Muslim law.
Ice cream is so popular in Turkey it is no longer considered to be just a summer treat and is now consumed all year round.

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This week’s question is from Max about how to use Stevia without the bitter taste.