[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)

Makes 8 triangle bars

6 Tablespoons unsalted butter, softened
1/4 tsp salt
1/2+1/8 cup brown sugar
1/2+1/4 cup flour
2 eggs
1/4 tsp Baking powder
1/2 tsp grated ginger
1 tsp orange zest
1/2 tsp vanilla
6 Tablespoons of dried craisins, diced
2 oz White chocolate chips

2 oz cream cheese
1/2 tsp vanilla
1/2+1/4 cup powder sugar
2 tsp lemon juice

Topping:
1/8 cup dried craisins, diced
1 oz White chocolate chips

Preheat oven to 350F. . Line a 8X8 inch pan with parchment paper. Set aside.

Cream together brown sugar, salt & butter. Add eggs & vanilla extract, one egg at a time creaming the mixture in between. Add grated ginger, orange zest, flour & baking powder and mix everything together.
Add Craisins & white chocolate and fold them in.
Spread the batter evenly in a 8×8 inch pan. Bake for about 20-25 minutes until the middle is baked through. Do not overbake. Allow to cool.

Add the cream cheese, powdered sugar, lemon juice & vanilla extract to a bowl of a mixer. Beat everything together until creamy.
Place the white chocolate in a cup and microwave for about 40-50 seconds in increments stirring with a spoon in between, until it just starts to melt. Continue stirring until all chocolate is melted. Transfer it to a ziplock bag. When ready to drizzle, snip the end with scissors.

Spread the frosting over the crust.
Top with craisins and orange zest. Drizzle melted white chocolate on top. Allow the bars to set until the top of the cream cheese frosting is not sticky to the touch. Easier to cut the bars this way.
Trim the ends of the bars, for even edges. Cut the bars into squares, then cut the squares diagonally into triangles.

https://www.foodbev.com — Inga Haubold from Wild talks to Andreas Exarheas about global flavour trends and the company’s new cherry flavours. The interview took place at Anuga 2013 in Cologne, Germany. Produced by Shaun Weston. Intro audio is ‘Locally Sourced’, which is licensed by YouTube for free use.