[Latin Name] Sambucus nigra

[Specification] Anthocyanidins15% 25% UV

[Appearance] Purple fine 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 elderberry extract?]

Elderberry extract comes from the fruit of the Sambucus nigra or Black Elder, a species found in Europe, Western Asia, North Africa, and North America. Called “the medicine chest of the common people,” Elder flowers, berries, leaves, bark, and roots have all been used for centuries in traditional folk medicines.Elder fruit contains vitamins A, B and C, flavonoids, tannins, carotenoids, and amino acids. Elderberry is believed to possess therapeutic uses as an anti-inflammatory, diuretic, and immuno-stimulant.

[Function]

1. As medicine raw material: It can promote the healing of gastrointestinal ulcers; It can be used for acute and chronic hepatitis and hepatitis evocable hepatomegaly, hepatocirrhosis; promote the healing of liver function.

2. As foodstuff colorant: Widely used in cakes, beverage, candy, ice cream etc..

3. As chemical raw material for daily use: Widely used in many kinds of green medicine toothpastes and cosmetics.

Fayed, A.E.
Detection of Domiati cheese adultration with palm oil.
Identification of palm oil in some fatty products.
Influence of insecticide residues on growth and activity of Streptococcus diacetilactis and Leuconostoc cremoris.
Presistence of Fenvalerate pyrethroid in milk in relation to lactic acid bacteria.
Susceptibility of some lactic acid bacteria to different insecticides.
Ultrafiltration of reconstituted skimmilk powder in relation to the rennet ability and casein fractions.
Application of ultrafiltration technique for production of low calorie recombined butter rich in protein.
Ultrafiltration whey protein concentrate as a substitute for egg white in pie topping meringue.
Production of aromatic recombined butter by using different milk solids not fat ingredients.
Distribution of some insecticides in milk fat globule materials.
Keeping quality of market butter oil in comparison with samna.
Ultrafiltration whey concentrate as protein fortifier in macaroni manufacture from wheat flour.
Fiber fortification of ice milk by means of cooked wheat.
Enhancement of milk fat quality by conversion into recombined butter in relation to some properties of skimmilk powder used.
Incidence of some environmental pollutants in milk and its products at great Cairo markets.
Substitution of non fat milk solids in ice cream with ultrafiltration whey protein concentrate.
Milk preparedness for bacterial growing in relation to environmental contaminants.
Quality evaluation of imported skimmilk prowder.
Effect of milk fat quality on the properties of recombined butter.
Utilization of some food industry wastes prepared as milk fat antioxidants.
Effect of microwave treatment on bacteriological and keeping quality of buffaloes milk.
Monitoring some contaminants during the manufacture of some conventional dairy products.
Ultrafiltration membrance permeability of some milk contaminants.
Physical and organoleptic properties of yoghurt made from standardized buffalo’s milk fortified with total milk proteinate.
Production and characterization of bacterial coagulants as calf rennet replacer for Egyptian cheesemaking.
The profile of market Domiati cheese with emphasis on biogenic amines occurrence.
Production of bacteriocin using ultrafiltrated milk permeate.
The use of ultrafiltration technique for recovery of nisin-like bacteriocin.
Comparative supplementation of ice cream mixes by ultrafiltrated skimmilk retentate or whey proteins concentrate.
Production of low calorie ice cream.
Comparative acylation methods of ultrafiltrated whey proteins concentrate with emphasis on the functional properties.
Effect of using alternative combination of glucono delta lactone with lactic starter culture on the properties of UF-white soft cheese during cold storage.
Brevibacterium linens as an adjunct starter culture in low fat Ras cheese.
Influence of some preservatives on cast UF-white soft cheese properties during cold storage.
Antifungal efficiency of a starter culture containing Lactobacillus reutrei during Ras cheese ripening.
Influence of formaldehyde and hydrogen peroxide as preservatives on the properties of buffalo’s milk proteins.
Comparative evaluation between Selandid and Maltodextrin as fat mimetic in low fat Ras cheesemaking.
Production of probiotic low calorie sour cream.
Production of light calorie whipped cream using mimetic fats and stevioside.
Effect of Transglutaminase on the quality of yoghurt made with different milk protein sources.
Biological evaluation of cow’s milk yoghurt fortified with different source of milk proteins.
Antifungal efficiency of a starter culture containing some Lactobacillus species during Ras cheese ripening.
Utilization of ultrafiltrated whey protein concentrate in the manufacture of reduced fat processed cheese spread.
Biological Attributes of bio-yoghurt versus the conventional one fed in spray dried form.
Effect of cow’s milk treatment with transglutaminase on the composition and quality of yoghurt with particular reference to its biological value.
Performance of transglutaminase as body stabilizer in Tallaga cheese made from ultrafiltrated cow’s milk retentate.
Utilization of mushroom powder for substituting dried skimmilk in the manufacture of processed cheese spread.
Glycoprotein fortification of bioyoghurt.
Improvement of yoghurt efficiency as functional food by glycoprotein fortification.
Application of ultrafiltration technique in the manufacture of reduced-calorie frozen bioyoghurt in synbiotic form.
Healthy multifunctional spectra of milk glycoproteins and their fragments.
Production of carbonated stirred yoghurt fortified with some physiological active ingredients.
Physiologically Active Ingredients as Yoghurt Fortifiers.
Rheological, microstructural and biological characteristics of probiotic ultrafiltrated skimmed milk cheese in comparison with the conventional Kariesh cheese.
Economics scale for processing of white soft cheese in Egypt.

Try this authentic, flavorful and yummylicious Yellow Pumpkin kuzhambu/curry – Ulithovae. Its quite easy to make and tastes awesome when paired with pacha more kuzhambu (https://youtu.be/VnUvKa9TEHI) and Arabi fry.

Ingredients:
Toor dal – 2.2 cups
Tumeric powder – 1tsp
Yellow pumpkin – 2 cups(peeled & finely diced)
Sambar powder – 2 tbsp
Tamarind water – 1.5 cups
Coconut – 2 tbsp

Roast and grind:
Oil – 1tsp
Red chili – 1 or 2
Chenna Dal – 1 tbsp
Corriander seeds/powder – 1 tbsp
Elachi – 4 pods
Cinnamon – 2 inch stick
For Tempering:
Oil – 1tsp
Mustard seeds – 1tsp
Urad dal – 1 tsp
Red chili – 1
Method:
1) Pressure cook Toor dal with enough water for 3 whistles.
2) Roast and grind everything given under “Roast and grind” with coconut(2 tbsp) into a fine paste.
3) Add the pumpkin,tamarind water, sambar powder,salt in a pan and boil it till pumpkin cooks well. It takes about 10 minutes.
4) Once pumpkin is cooked add the ground paste and cooked dal add salt and mix well.
5) Bring it to boil ( 2 minutes), add the tempering and switch off the flame.

Serve it over rice accompanied by Pacha More kuzhambu (https://youtu.be/VnUvKa9TEHI) and arabi fry (or any chips)

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