[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.

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INGREDIENTS:
1 Tbsp clarified butter, also known as ghee (or regular butter) (For vegan recipe use earth balance butter alternative)
1 small onion, chopped
2 tsp minced garlic
salt and pepper to taste
2 tsp curry powder or paprika
2 tsp cumin
2 Tbsp fresh, finely chopped ginger
2 cans (30 oz.) pumpkin puree or fresh pumpkin
1 quart vegetable stock
1 can coconut cream

GARNISH OPTIONS:
lime
chopped parsley
pumpkin seeds
avocado
sour cream or creme fresh
cooked bacon bits

DIRECTIONS:
On medium heat, sweat out the onion and garlic in the clarified butter, about 2-3 minutes. Then add in all of your seasoning and mix together, coating the onions in the seasoning. Next add in the ginger and pumpkin puree (or fresh chopped pumpkin), and cook for another minute.
NOTE: If you use fresh pumpkin, you’re going to need to sauté the pumpkin longer, until it’s soft enough to poke it with a fork.
Then add in the vegetable stock and coconut cream, and bring it up to a simmer. Let it cook for about ten more minutes, to infuse all of the flavors and it’s ready to serve. Garnish with desired toppings