[Latin Name] Haematococcus Pluvialis

[Plant Source] from China

[Specifications]1% 2% 3% 5%

[Appearance] Dark red Powder

[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.

[Shelf life] 24 Months

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

[Net weight] 25kgs/drum

Brief Introduction

Astaxanthin is a natural nutritional component, it can be found as a food supplement. The supplement is intended for human, animal, and aquaculture consumption.

Astaxanthin is a carotenoid. It belongs to a larger class of phytochemicals known as terpenes, which are built from five carbon precursors; isopentenyl diphosphate and dimethylallyl diphosphate . Astaxanthin is classified as a xanthophyll (originally derived from a word meaning “yellow leaves” since yellow plant leaf pigments were the first recognized of the xanthophyll family of carotenoids), but currently employed to describe carotenoid compounds that have oxygen-containing moities, hydroxyl or ketone , such as zeaxanthin and canthaxanthin. Indeed, astaxanthin is a metabolite of zeaxanthin and/or canthaxanthin, containing both hydroxyl and ketone functional groups. Like many carotenoids, astaxanthin is a colorful, lipid-soluble pigment. This colour is due to the extended chain of conjugated (alternating double and single) double bonds at the centre of the compound. This chain of conjugated double bonds is also responsible for the antioxidant function of astaxanthin (as well as other carotenoids) as it results in a region of decentralized electrons that can be donated to reduce a reactive oxidizing molecule.

Function:

1.Astaxanthin is a powerful antioxidant and may protect against oxidative damage to body tissues.

2.Astaxanthin can improve the immune response by increasing the number of antibody producing cells.

3.Astaxanthin is a potential candidate to treat neurodegenerative disease such as Alzhimer and Parkinson diease.

4.Astaxanthin dan reduce UVA-light damage to skin such as sunburn, inflammation, ageing and skin cancer.

Application

1.When applied in pharmaceutical field, astaxanthin powder has the good function of antineoplastic;

2.When applied in health food field, astaxanthin powder is used as food additives for pigment and health care;

3.When applied in cosmetic field, astaxanthin powder has the good function of antioxidant and anti-aging;

4.When applied in animal feeds field, astaxanthin powder is used as animal feed additive to impart coloration, including farm-raised salmon and egg yolks.

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This is a delicious simple to make:
Gluten Free Apple Cranberry Yogurt Coffee Cake

For a Printed copy of this recipe please visit my Blog:

https://sharingglutenfreerecipes.blogspot.com/2014/01/gluten-free-apple-cranberry-yogurt.html

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:

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Gluten Free Apple Cranberry Yogurt Coffee Cake
In a small sauce pan, mix and simmer over a medium low heat: Stirring occasionally, cook just until the Cranberries begin to pop. Not all the berry’s need to pop. You do not want them to be mushy.
1-1/2 Cups Cranberries
2/3 Cup Sugar
1/3 Cup Water
Drain the mixture in a colander and set aside.

Using a Kitchenaid Mixer with a Paddle cream together:
½ Cup Unsalted Butter
¾ Cup Brown Sugar
Scrape the Bowl. Add:
2 eggs slightly beaten
1 tsp. Vanilla Extract
Lightly beat until combined.

In a Medium bowl whisk together:
2 Cups Gluten Free Flour (***SEE FOOT NOTE***)
1 tsp. Xanthan Gum
1 tsp. Baking Powder
1 tsp. Baking Soda
½ tsp. Salt
1 tsp. Cinnamon

Peel,core and dice up:
2 Medium apples (about 2 cups)

Mix the Apples into the Flour Mixture using a wooden spoon.

Add the Flour Mixture to the Butter mixture using a wooden spoon. Making sure all the flour has been incorporated. The batter will be thick at this point.

Fold in with a rubber spatula:
1-1/4 Cups Plain low fat Yogurt

Gently fold in with the rubber spatula the reserved Cranberry mixture.

Pour into a lightly greased 9X13 Pan, using a spatula to evenly spread out the batter.

Sprinkle the top of the batter with a mixture of Cinnamon and Sugar.

Bake in a preheated 325* oven
for 45-50 Minutes or until a digital thermometer inserted into the center reaches an internal temperature of 205-210*,

Cool on a wire rack in the pan.

ENJOY!!

(***FOOTNOTE***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.

Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.

2 1/4 Cups Bob’s Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob’s Red Mill Gluten Free Potato Starch
2/3 Cup Bob’s Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob’s Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I’ve checked the internet and I have seen that many people use this mix so I don’t know who was the original person who made the recipe.

https://www.bobsredmill.com/

Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the bread for when its done. Bake until Bake until it reaches an internal temperature 205*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.

Recipe adapted to Gluten Free from:

https://www.dannon.com/Pages/Recipe_1838882.html

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software