[Latin Name]  Citrus aurantium L.

[Specification] Synephrine 4.0%–80%

[Appearance] Yellow brown powder

Plant Part Used: Fruit

[Particle size] 80Mesh

[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

[What is Citrus Aurantium]

Citrus aurantium L, belonging to the family Rutaceae, is widely distributed in China. Zhishi, the Chinese traditional name for Citrus aurantium, has long been a folk medicine in traditional Chinese medicine (TCMto improve indigestion and help stimulate the Qi (energy force).

[Function]

1. Have the function of antioxidant, anti-inflammatory, hypolipidemic, vasoprotective and anticarcinogenic and cholesterol lowering actions.

2. Have the function of inhibiting following enzymes: Phospholipase A2, lipoxygenase, HMG-CoA reductase and cyclo-oxygenase.

3. Have the function of improving the health of capillaries by reducing the capillary permeability.

4. Have the function of reducing hay fever and other allergic conditions by inhibiting the release of histamine from mast cells. The possible activity of hesperidin could be explained by the inhibition of polyamine synthesis. (bitter orange extract)

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INGREDIENTS:⠀
¼ cup butter, softened to room temperature ⠀
6 packets of SPLENDA® Naturals Stevia Sweetener ⠀
¼ cup SPLENDA® Brown Sugar Blend⠀
1 egg⠀
2 tablespoons sour cream ⠀
1 teaspoons vanilla extract ⠀
½ cup mashed, ripe bananas ⠀
1 cup all-purpose flour ⠀
½ teaspoons baking soda⠀
½ teaspoon salt ⠀
½ teaspoon fresh ground nutmeg ⠀
½ teaspoon ground cinnamon⠀
½ cup chopped dark chocolate (60% cacao)⠀
⠀
CARAMELIZED BANANAS:⠀
2 bananas, peeled and sliced ⠀
6 tablespoons SPLENDA® Brown Sugar Blend⠀
4 tablespoons half and half ⠀
2 tablespoon butter, softened to room temperature ⠀
⠀
STEPS:⠀
Preheat oven to 350° F and prepare a cupcake pan with nonstick cooking. ⠀
For the cakes using a hand mixer, beat butter, 6 packets of SPLENDA® Naturals Stevia Sweetener and ¼ cup of SPLENDA® Brown Sugar Blend until light and fluffy. Whisk in egg, sour cream, vanilla, and bananas until smooth. Add in remaining dry ingredients, mixing just until incorporated. ⠀
Prepare caramelized bananas by heating a nonstick skillet over medium-high heat, adding in SPLENDA® Brown Sugar Blend, half and half, and butter. Cook for 2-3 minutes until bubbly and caramelized. Divide mixture among prepared cupcake pan, and fill ¾ of the way with the cake batter.⠀
Bake for 20-30 minutes, or until a toothpick comes out clean.

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