[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.

This is a fun new twist on curry with great taste and will help you stay healthy and lose weight.

Ingredients:

1 1/2 tbls grapeseed oil
1 cup sliced white onion
1 tbls mined ginger
1 tbls mined garlic
1 15-ounce can pumpkin purée
2 cups of low sodium vegetable broth
1 cup unsweetened low fat coconut milk
1 1/2 tsp curry powder
1/8 tsp cayenne pepper
1 cup roasted sweet potato, peeled and diced*
1 pound shrimp (peeled, deveined and fully cooked)
1 1/2 tsp fresh lemon juice
cooked quinoa (follow directions on box)
chopped mint
roasted and salted pumpkin seeds

Heat grapeseed oil in a large saucepan over medium heat. Add onion and ginger then sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add sweet potato, shrimp, and lemon juice. Simmer until shrimp and sweet potatoes are warm. Serve with quinoa. Top with mint and pumpkin seeds.
* Heat oven to 400° F. Pierce your sweet potato several times with a fork. Place the sweet potatoe on a baking sheet lined with foil. Turn over potato after 15 minutes of baking. Then place back in the oven and continue to bake for another 20 minutes until tender.

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