Quality Inspection for Cranberry Extract Wholesale to Vancouver


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Quality Inspection for Cranberry Extract Wholesale to Vancouver Detail:

[Latin Name] Vaccimium Macrocarpon L
[Plant Source] North America
[Specifications] 3% – 50% PACs.
[Test method] Beta-smith, DMAC, HPLC
[Appearance] Red fine powder
[Plant Part Used] Cranberry fruits
[Particle size] 80 Mesh
[Loss on drying] ≤5.0%
[Heavy Metal] ≤10PPM
[Pesticide residue] EC396-2005, USP 34, EP 8.0, FDA
[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.

[Gereral feature]
1. 100% extract from Cranberry fruit, passed ID test from the 3rd part like ChromaDex. Alkemist Lab;
2. Pesticide residue: EC396-2005, USP 34, EP 8.0, FDA;
3. The standard of the heavy mental is strictly according to the pharmacopoeia like USP, EP, CP;
4.Our company import the raw material directly from Canada and America;

Cranberry extract-01
5. Good water solubility, the price is reasonable

 

[What is cranberry]
Cranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus Oxycoccus of the genus Vaccinium. In Britain, cranberry may refer to the native species Vaccinium oxycoccos,while in North America, cranberry may refer to Vaccinium macrocarpon. Vaccinium oxycoccos is cultivated in central and northern Europe, while Vaccinium macrocarpon is cultivated throughout the northern United States, Canada and Chile. In some methods of classification, Oxycoccus is regarded as a genus in its own right.They can be found in acidic bogs throughout the cooler regions of the northern hemisphere.

Cranberry extract-02

Cranberries are low, creeping shrubs or vines up to 2 metres long and 5 to 20 centimetres in height; they have slender, wiry stems that are not thickly woody and have small evergreen leaves. The flowers are dark pink, with very distinct reflexed petals, leaving the style and stamens fully exposed and pointing forward. They are pollinated by bees. The fruit is a berry that is larger than the leaves of the plant; it is initially light green, turning red when ripe. It is edible, with an acidic taste that can overwhelm its sweetness.

Cranberry extract-03

Cranberries are a major commercial crop in certain American states and Canadian provinces. Most cranberries are processed into products such as juice, sauce, jam, and sweetened dried cranberries, with the remainder sold fresh to consumers. Cranberry sauce is a traditional accompaniment to turkey at Christmas dinner in the United Kingdom and Thanksgiving dinners in the United States and Canada.

[Function]
UTI protection, Prevent and treat urinary tract infections
Guard against cardiovascular diseases
Eliminate eye fatigue, curing eye diseases
Anti- aging
Cancer risk reduction


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    Pumpkin and Dill Seed Soup

    This thick and creamy pumpkin based soup is a real blockbuster! An abundant dose of dairy products like milk and cream are added to enhance the texture of this soup, yet it has a very attractive and strong flavour, thanks not just to onions but also dill seeds that are sautéed and cooked along with the pumpkins. This super tasty Pumpkin and Dill Soup is made all the more delicious by the garnish of aromatic spring onions. Let every spoonful rest on your palate, so you can enjoy the perfect combination of a soothing texture and a vibrant flavour!

    Preparation Time: 10 minutes
    Cooking Time: 12 minutes
    Makes 4 servings

    Ingredients

    3 cups red pumpkin (bhopla / kaddu) cubes
    1/2 tsp dill seeds (suva dana)
    2 tbsp butter
    2 tbsp finely chopped onions
    salt to taste
    1/4 cup milk
    freshly ground black pepper powder to taste

    For The Garnish
    2 tbsp fresh cream
    2 tbsp chopped spring onion greens

    Method
    1. Heat the butter in a non-stick deep pan, add the onions and sauté on a medium flame
    for 1 minute.
    2. Add the dill seeds and sauté for 1 more minute.
    3. Add the pumpkin pieces, salt and 3 cups of water and cook on a medium flame for
    10 minutes. Allow it to cool completely.
    4. Once cooled, blend using a hand blender to a smooth mixture.
    5. Add the milk, mix well and cook on a medium flame for 2 more minutes.
    6. Serve hot garnished with fresh cream and spring onion greens.

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