Apple-Extract-Powder

1. 产品描述Product Description

Apple Powder are phytochemicals concentrated in the skin of unripe apples. These chemical compounds are being studied extensively in labs around the world for their health effects in major diseases.
Recently,apple polyphenols have been announced to dramatically decrease organ fat and increase muscle strength in laboratory animals. This exciting but preliminary report from researchers in Japan has fueled a strong interest in these natural botanical compounds.
Polyphenols extracted from apples are also showing promise in treating male pattern baldness,improving skin disorders, and preventing allergic reactions.Apple polyphenols extracts  have been shown to be 2 to 6 times more powerful then Vitamin C as antioxidants.

3.产品功能 Product Functions

1).pectin application:

The role of pectin is to impart a texture to the jam or jelly that allows transportation without changes, which gives a good flavor release and that minimmizes syne resis. The use concentrations for pectin vary from 0.1-0.4%.Jams, Jellies and marmalades with a soluble solid content of at least 55% are the classic applications for our HM apple pectin which guarantee excellent flavour release, low syneresis and fruity-sweet taste.
2).Fruit preparations for yogurt:

Pectins can create a soft, partly thixotropic gel texture, sufficiently firm to ensure uniform fruit distribution out still allowing the fruit preparation to be easily stirred into the yogurt. Especially when other plant guns – reduce color migration into the yogurt phase of the final product. The use concentrations vary from 0.5-1.2%.
3).Fruit drink concentrates:

In this application the gelation is apparent in the end product only as a thickening effect, as the coherent gel texture has been broken mechanically to obtain a smooth flow. The use concentrations vary from 0.1-0.5%.
4).Confectionery products

Pectin is mainly used within the confectionery industry for making fruit jellies and jelly centers, flavored with natural fruit constituents and synthetic flavors.The use concentrations vary from 0.7-1.5%. Confectionery products with 70%-80% solube solids,also the lower PH value, can cause rapid or even an uncontrollable gelling speed if the wrong type of pectin is used.
5).Milk products:

Pectin is utilized to stabilize sour milk products either cultured or produced by direct acidification. The pectin reacts with the casein, prevents the aggregation of casein particles at pH below the isoelectric pH(4.6) and allows pasteurization of the sour milk products to extend their shelf life.

4.产品细节和规格书 product details and spec, sheet

5.装运明细 shipment Details

6.样品和认证 samples&certificate

1. Less than 100g sample for free
2. Convenient DHL,FEDEX,UPS and EMS service