[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.

Learn how to make scones. Here goes a simple and easy recipe.
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Basic British Scone Recipe

Yield about 8 scones
Prep time: 30 min (when a food processor is used)
Baking time: 12-15 min

Ingredients

2 cups flour, cake flour preferably (250g)
1 tablespoon granulated sugar (15g)
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup unsalted butter, cold, cubed (56g)
2/3 cup whole milk (160ml)
1 egg
Additional 1 egg, beaten, for egg wash
2 tablespoons cranberries or raisins, optional

Directions

Preheat the oven at 390 degrees F (200 C).

In a bowl add in 2 cups of flour, 1 tablespoon of sugar, 4 teaspoons of baking powder, and half teaspoons of salt and whisk until combined.

Add cold butter and cut butter into flour with fingers. In French it’s sablage. Or you can use a pastry blender. Today I am using a food processor. I will pulse until fine sands.

Transfer into a bowl.

Crack an egg into a bowl and beat lightly. Make a well in the center of the butter-flour mixture. Add in milk and egg mixture. Fold just until moistened.

Today I am adding 2 tablespoons of cranberries and stir until just combined.

Flour generously the work surface.

Turn the batter on to work surface. Patt out to a round 1 inch thick.

Then stamp out rounds with a pastry ring and place on a baking sheet.

Brush the tops of the scones with egg wash. To make basic egg wash, crack an egg and beat lightly.

Bake for 12-15 minutes, or until well-risen and golden brown.

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영국 스콘 만들기

8개

재료

밀가루 250g
설탕 10g
베이킹파우더 10g
소금 조금
무염버터 55g
우유 160ml
달걀 1개
크랜베리 혹은 건포도 20g (옵션)

만들기

1. 볼에 밀가루 250g, 설탕 10g, 베이킹파우더 10g, 소금 조금을 넣습니다. 그리고 잘 섞어주세요. 다음 차가운 버터를 넣고, 손가락으로 잘게 자릅니다. 불어로는 모래처럼 만든다고 해서 사블라쥬라고 해요. 혹은 페이스트리 블랜더써도 되구요. 전 오늘 푸드 프로세서를 쓸께요. ‘펄스’ 버튼 을 눌러가며 모래알 처럼 만드세요. 그리고 볼로 옮깁니다.

2. 다른 볼에 달걀넣고 풉니다. 그리고 밀가루-버터-모래 중간에 구멍을 만들고, 우유와 달걀을 넣으세요. 그리고 스패출라로 반죽이 젖을 때까지만 섞어 주세요. 오늘 추가적으로 크랜베리 20g람을 넣을께요. 그리고 아주 살짝 섞어주세요.

3. 선반에 밀가루를 충분히 깔고, 반죽을 옮기세요. 손바닥으로 약3센치 정도 될 때까지 가볍게 탁탁 치세요. 다음 쿠키 커터나 무스링으로 찍어냅니다. 그리고 베이킹팬으로 옮기세요.

4. 스콘에 달걀물을 발라주시구요. 가장 기본적인 달걀물은 그냥 풀은 달걀이예요.

5. 200도로 예열된 오븐에서 12-15분간 굽습니다. 잘 부풀고, 금빛 갈색을 띌 때까지요. 달걀물을 입히면 이렇게 스콘 표면이 바삭하고 반짝거려요.

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