BLOG

Table of contents Introduction Physicochemical Properties Physiological functions Isolation and extraction Applications in the food field   Introduction Zeaxanthin is a natural carotenoid containing oxygen. It is an isomer with lutein, which is widely distributed in nature. Most zeaxanthin in nature is an all-trans isomer. Zeaxanthinis abundant in plant tissues such as green vegetables, corn [...]

Table of contents Introduction Production process Nutrition characteristics Pharmacological effects Classification Application   Introduction to malt extract Malt extract is based on the selection of high -quality barley and barley as the raw material. After removal, crushing, enzymatic, and filtering, it is made into sweet wheat juice. Getting and crushing get solid malt extracts, which is [...]

Licorice root extract is a medicinally valuable ingredient extracted from licorice. Scientific name: Glycyrriza Uralensis Fisch.G.Glabra L.. Licorice extract is a yellow-brown to off-white powder. Generally contains: glycyrrhizin, glycyrrhizic acid, licorice, licorice flavonoids, saccharin, formononetin, quercetin, etc. It has the following effects: invigorating the spleen and replenishing qi, clearing heat and detoxifying, removing phlegm and [...]

Moringa (scientific name: Moringa oleifera Lam.) is a plant of the Moringa family Moringa, arbor, 3-12 meters high; the bark is cork; the branches have obvious lenticels and leaf scars, and the twigs are pubescent. The leaves are usually 3-pinnately compound, 25-60 cm long, with linear or clavicle-like slightly curved glands at the base of [...]