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State: Powder
Chracter: Light Brown Yellow to Brown
Certification: ISO22000, HALAL
Specification: Powder
Assay Method: TLC
Botanical Source: Piper nigrum
Botanical Part Used: Fruit
Black pepper is a seasoning. It can be used in meat stews, game and hot pot. Made from black pepper and other ingredients, it is superior to white pepper in flavor and has a wide variety of flavor variations.
Pepper originated from India, and there are different types of pepper: black pepper, green pepper and white pepper. Processing of pepper, divided into two kinds of black pepper and white pepper. Black pepper is processed by drying the fresh fruit directly into the sun. Harvested fresh fruit on the mat exposure for 3-4 days, when the skin crumpled, you can use a wooden stick pounding threshing, remove the fruit stalk debris, and then 1-2 days in the sun, it will become a commercial black pepper.
Food processing
Black pepper is the most common primary processing product of pepper, which plays the role of seasoning in the food industry. Whether it is used in cooking chicken, frying fish, marinating duck, making soup, or stir-frying vegetables, boiling radish, stewing lotus root, etc., the right amount of pepper can be added to the dishes to remove fishy, aromatic, inhibit odor and unpleasant.
Pepper in the processing of meat products is a very important raw material, creating a series of black pepper products, "black pepper steak" in one of the most popular products.
According to the physiological functions of pepper, pepper can be developed into functional foods for anti-gastric disease, gastric ulcer, atherosclerosis, epilepsy, convulsion, tumor, chronic sinusitis, depression, as well as a series of functional foods to regulate blood lipids, brain function and immunity. Piper (alkali/oleoresin) can be used to make more than 10 types of functional foods for rheumatism, diarrhea, pain, radiation, emergency effects, obesity, oxidative activity, and regulation of menopause, blood sugar, and male sexual dysfunction.
In addition to giving special flavor to food in the senses, spices also have the function of antibacterial and antiseptic. The development of pepper as a preservative is another way to improve the economic value of pepper.
Introduction Of Bamboo Leaf Extract
Introduction Of Bamboo Leaf Extract
1. As multifunctional food additives
Bamboo Leaf Extract AOB is a yellow or brownish-yellow powder obtained from bamboo leaves. Its main antioxidant components include flavonoids, lactones and phenolic acids, which are characterized by both blocking the chain reaction of fat auto-oxidation and chelating transition state metal ions, acting as both primary and secondary antioxidants. It has a calm flavor and taste, no medicinal taste, bitterness and irritating odor, good water solubility, stable quality, and can effectively resist acidolysis, pyrolysis and enzymatic digestion, and is suitable for a variety of food systems.
In view of Bamboo Leaf Extract AOB's high quality, safety, odorless, low price, natural, nutritional and multi-functional, Bamboo Leaf Extract application in the food field includes but is not limited to the following: edible oil , oily food , meat products , aquatic products, fruit juices, beverages, brewing wine , and tea beverages, , brewing wine , dairy products , condiments , puffed food , pastries, etc., the recommended use amount is 0.005-0.05% .
