[Products Name]  Royal jelly powder，Lyophilized royal jelly powder

[Specification]  10-HDA 4.0%, 5.0%, 6.0%, HPLC

[Gerneral feature]

1. Low antibiotics, Chloramphenicol< 0.1ppb

2.Organic certified by ECOCERT, according to EOS & NOP organic standard;

3.100% pure with no additives;

4. More easily absorbed into the body than fresh royal jelly

5. Can be easily produced into tablets.

[Our advantages]

1. 600 bee farmers, 150 units of bee-feeding groups located in natural mountains;
2. Organic certificated by ECOCERT;
3. NON-antibiotics, widely exported to Europe;
4. Health Certificate, Sanitary Certificate and Quality Certificate are available.

[Lyophilized technology]

Lyophilized technology, also known as Freeze-drying, it is a dehydration process typically used to maintain activity of all nutrition ingredients in royal jelly, also to make the royal jelly convenient for transport. Freeze-drying works by freezing the material and then reducing the surrounding pressure to allow the frozen water in the material to sublimate directly from the solid phase to the gas phase. This technology can maintain all activity of nutrition ingredient.

Lyophilized royal jelly powder is processed directly from fresh royal jelly.

3kgs fresh royal jelly is used to make 1kg lyophilized royal jelly powder.

During all the production process, there is no additives.

[Packing]

5kg/bag, 25kgs/drum

1kg/bag, 20kgs/carton

Main indices of physical and chemic in Lyophilized royal jelly

[Our work flow]

Our Lyophilized Royal Jelly Powder is produced in this way: we lyophilize the fresh royal jelly by advanced freeze-drying facilities without losing any nutritional ingredients, reserving the natural ingredients in utmost, and then make them into the form of powder, for any food additives are not needed to add.

The raw material we use is the natural fresh royal jelly which is up to the export standard . We process our products strictly according to export standard. Our workshop is up to the requirements of GMP.

Royal Jelly powder has been selected as drug excipients by many European and American pharmaceutical producing enterprises.Meanwhile it is applies to health food and cosmetics industries.

[Quality control]

Traceability record

GMP standard production

Advanced inspection equipment

[Function]

1.Enhances the immune system

2.Promotes wound healing

3.Has antitumor/anticancer properties

4.Lowers cholesterol levels

5.Increases fat metabolism

6.Is a powerful antioxidant

7.Regulates blood sugar levels

[Applications]

It’s widely used in health tonic, health pharmacy, hairdressing and cosmetic area, and mainly was applied in capsules, troche and oral liquids etc.

Eating McDonalds Chicken Nuggets

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A chicken nugget is a chicken product made from chicken meat which is breaded or battered, then deep-fried or baked. Fast food restaurants typically fry their nuggets in vegetable oil.

Chicken McNuggets are a type of chicken product offered by international fast-food restaurant chain McDonald’s, which they introduced in 1983. They consist of small pieces of processed chicken meat that have been battered and deep fried

The Chicken McNugget is a small piece of processed chicken meat that is fried in batter and flash-frozen, then shipped out and sold at McDonald’s restaurants. It was conceived by Keystone Foods founder Herb Lotman in the late 1970s

McDonald’s first executive chef, René Arend, created the Chicken McNuggets recipe in 1979. “The McNuggets were so well-received that every franchise wanted them”, said Arend in a 2009 interview. “There wasn’t a system to supply enough chicken”. Supply problems were solved by 1983, and Chicken McNuggets became available nationwide.
According to McDonald’s, the nuggets come in four shapes: the bell, the bow-tie, the ball and the boot.

As of August 1, 2016, the ingredients within the United States are as follows: White boneless chicken, water, salt, seasoning (yeast extract, salt, wheat starch, natural flavoring, safflower oil, lemon juice solids, dextrose, citric acid), sodium phosphates. Battered and breaded with water, enriched flour (bleached wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), yellow corn flour, bleached wheat flour, salt, leavening (baking soda, sodium acid pyrophosphate, sodium aluminum phosphate, monocalcium phosphate, calcium lactate), spices, wheat starch, dextrose, corn starch. Prepared in vegetable oil (canola oil, corn oil, soybean oil, hydrogenated soybean oil) with TBHQ and citric acid as preservatives and dimethylpolysiloxane as an anti-foaming agent. McDonald’s ingredients can vary outside of the US. McDonald’s announced that its Chicken McNuggets are now free of artificial preservatives, a change that the fast food giant has been working on for about a year.

Chicken McNuggets are sold in various portion sizes depending on the country of purchase. In the United States, they come in packs of 4, 6, 10, 20, 40 and 50 (in selected stores). In some markets, including the United Kingdom, they are sold in packs of 4 (as part of a Happy Meal), 6, 9 or 20 (as a “ShareBox”). In New Zealand and Australia, they are also available in 3-packs in Happy Meals and Heart Foundation-approved “Tick healthy” meals. A 50-piece McNuggets meal deal has been promoted at times for special events such as the NFL’s Super Bowl.

McNuggets come with a choice of various flavors of dipping sauce (Pure Honey, Tangy Barbeque, Sweet n’ Sour, Honey Mustard, Hot Mustard, Spicy Buffalo, Sweet Chili, Curry, Creamy Ranch, Habanero Ranch and Chipotle Barbecue). Ketchup is also frequently used as a dipping sauce.
They have recently been introduced by McDonald’s in India, first as a part of its “Breakfast Meal” and later in the regular menu in May 2009. A halal version of the McNuggets have been sold at two franchises in Dearborn, Michigan, beginning in the early 2000s, bringing in double the average McNuggets sales.

In a 2002 lawsuit against McDonald’s, a judge commented that Chicken McNuggets are a “McFrankenstein” creation. The judge identified that rather than being merely chicken fried in a pan, McNuggets included elements not utilized by the home cook, including unusual sounding ingredients such as extracts of rosemary, vitamins (niacin, thiamine mononitrate, riboflavin, and folic acid), and leavening (baking soda, calcium lactate, etc.)

The 2004 documentary Super Size Me states that “[o]riginally created from old chickens that can no longer lay eggs, McNuggets are now made from chickens with unusually large breasts. They’re stripped from the bone, and ground-up into a sort of ‘chicken mash’, which is then combined with all sorts of stabilizers and preservatives, pressed into familiar shapes, breaded, deep-fried, freeze-dried, and then shipped to a McDonald’s near you.” Super Size Me also alleged inclusion of chemicals such as TBHQ (a phenolic antioxidant used as a chemical preservative), polydimethylsiloxane (a type of silicone used as an anti-foaming agent) and other ingredients not used by a typical home cook. This was subsequently restated by CNN. Marion Nestle, a New York University professor and author of What to Eat, says that the two said ingredients in McNuggets probably pose no health risks. As a general rule, though, she advocates not eating any food with an ingredient that is difficult for one to pronounce.

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