Rose petals are edible and a traditional ingredient in the foods in the middle east, especially in desserts. In addition to sprinkling rose water on desserts, it is sprinkled on guests as a sign of welcome before the meal. Rose petal jam and cordial are still popular in Europe. Rose hips are a rich source of vitamin c and can be made into a conserve or jam. The petals are then eaten as a candy or used to decorate desserts. Roses are used for excess menstrual bleeding, digestive problems, gonorrhoea, and for liver symptoms. Delicious medicinal preparations can be made from rose petals, including syrup of roses, honey of roses, sugar of roses, rose water, and vinegar of roses. Rose petals have been used for conditions such as fevers, headache, jaundice, joint pain, fainting, weakness, trembling of the heart, poor digestion, and infection.
Rose water is made using damask roses, many-petaled and fragrant. These were first grown in Iran and Bulgaria, but are now frequently found in Spain, Italy, and France. The uses of rose water are as varied and numerous as the petals of a damask rose. Most western countries are familiar with rose water or rose oil as an addition to fragrances and in body and facial creams. Commercial preparations come in many forms and can safeguard against bacterial formation. In addition, the buyer can choose organic preparations, thus eliminating pesticides from the roses in their food or on their bodies. However used, rose water is certainly almost universally enjoyed, with its sweet and deep aroma, and delightful and unusual taste.
Rose absolute oil, Rosa damascena, is known best for its sensuous and intense sweet and floral fragrance. Bulgarian rose is suitable for all skin types and is a cell rejuvenator, an antiseptic, and a anti-inflammatory. Used in skin creams and lotions to soothe and heal various skin conditions, cuts, burns and to reduce swelling. Can be inhaled by asthmatics, and it relieves a variety of female problems including menstrual cramps and pms symptoms. Sniffing the oil or using rose as a massage oil has been suggested to reverse impotency, but it's more likely to be used by women to lessen moodiness during menopause. The scent is definitely an aphrodisiac and is used to relieve stress and depression.
Rose oils are extracted from the Rosa damascena (Bulgarian) and Rosa centifolia (Moroccan) also known as 'rose de mai'. Rose Otto is the essential oil steam distilled from fresh roses. Rose concrete a solvent extraction of fresh roses. Rose absolute is extracted from the rose concrete using alcohol. Rose Otto is distilled from the Bulgarian rose or Rosa damscena. The Otto is an almost clear pale yellow liquid. When it is very cold it solidifies but it is easily warmed to liquid again. Rose Otto smells rich, floral, warm and spicy with honey undertones. The smell of fresh roses becomes more apparent at when the Otto is diluted. Rose Otto is the most expensive extract of roses. Rose concrete from Rosa damscena is a deep orange colored mass of a jam-like consistency, can be greenish yellow.
Rose Damascena flower water may be used as face clean toner. Rose water Improves skin water balance.The contect of Rose oil into Rose water (around 0,06%) acts as a disinfectant and antibacterial ,so Rose water can be used to: -disinfection in skin irritations, redness, insect bites It cleanses, tones and gives a youthful appearance to each skin type while preserving the natural hydro-balance in the epidermis. Regular use of rose water in the form of tonic and face cleanser regulates the production of sebum and soothes and regenerates irritated skin. It has antibacterial action. Applied externally to inflammatory processes, acne, skin redness, eczema and itchy skin. Suitable for baby skin. -Aromatherapy uses its relaxing and soothing effect by placing it in a aromatherapy bath, in the bath, or spraying through a spray in the room. The fresh scent refreshes the spirit and harmonizes the mind. It has a toning and restoring effect, it brings a sense of romance.
Is Clinical Brightening Complex 30g
Dextranase enzyme is an essential enzyme for sugar industries to remove Dextran formation .In sugar production, dextrans are undesirable compounds synthesized by contaminant microorganisms from sucrose, increasing the viscosity of the flow and reducing industrial recovery, bringing about significant losses. The use of the dextranase enzyme is the most efficient method for hydrolyzing the dextran at sugar mills. Some bacterial strains, filamentous fungi and a small number of yeasts have been shown to produce dextranase. The fungal dextranases showed the highest reaction rate at low Brix, with pH and temperature close to 5.0 and 50 �ºC, respectively, that is, conditions existing in juice extraction. Some of these dextranases formulated in enzymatic preparations have been efficiently used for hydrolyzing dextran in sugar mill juices. In more advanced stage of the process, where the dextran have already caused losses, the conditions of temperature and Brix are high. However, although the volumes are smaller, the treatment with these enzymes in syrup showed the need to increase the dose, equaling dextranase consumption. Some thermo tolerant bacterial dextranases identified up to now showed a much reduced specific activity that makes their industrial use unfeasible. The fungal dextranase from Chaetomium sp. have shown the best results on dextran treatment both in juices and syrups.
WASCH BLEND is a multi-enzymes blend called Detergent Enzyme. It is a blend of five detergent enzymes. WASCH BLEND is available in Liquid/Granule/powder form. WASCH blend is an ultimate remedy to obtain maximum stain removal from the fabric what so ever. WASCH BLEND is used in a very small quantity (it is available in concentrated form) i.e. 0.1% to 0.2% of the detergent.
Product Name: Maltogenic Amylase Zymopan Sofresh 800 Ensured freshness that extended the shelf-life Uniquely preserved softness and resiliency Enzyme: Maltogenic Amylase Preparation Synonyms:Maltogenic -amylase, Glucan 1,4--maltohydrolase, 4-alpha-D-glucan alpha-maltohydrolase CAS#: 160611-47-2 IUB#: 3.2.1.331 Appearance: Yellowish to brown powder Souring Origin: Bacillus sp. Application: Flour and dough Conditioner Bread improver, Flour treatment; Flour Improver, Cake and Sponge dough Improver Total Aerobic Plate Count: 50,000 CFU/G max Coliforms: 30 MPN/G max Escherichia Coli in 25 g: None Detected Salmonella in 25g: None Detected Antibiotic activity: None Detected Description: An maltogenic �±-amylase enzyme preparation that catalyzes hydrolysis of (1->4)-alpha-D-glucosidic linkages in polysaccharides in cereal food for use as dough/bread improver or the treatment of flours, which is produced by submerged fermentation of the selected bacterium. The product is also widely used to produce large quantities of fermentable maltose sugar. Usage rate: The recommended dose rate is usually 10-100 ppm on flour weight. While, the optimal dosage depends on the practical variety of the materials or production process (within a different temperature, pH and processing time). Application range: Active at proofing temperatures and at temperature up to 50-65�°C. Enzyme will be inactivated quickly above 65�°C. Packing: 25kg per cardboard drum; it is available in different types of packaging. Please contact the sales representative for more information.
Enzyme Protease, Amylase, Lipase, cellulase. Company: Novozymes Make the country: Denmark ( Enzymes will remove stains from clothes, remove dust from clothes, make clothes brighter)
ZymtanTM DH is an alkaline lipolytic enzyme preparation as a processing aid in degreasing process in leather manufacturing, which is produced by fermentation with a selected strain of a microorganism. ZymtanTM DH is designed to be used to improve fat dispersion and production of waterproof and low-fogging leathers. Systematically hydrolyzing the adipose tissue, the product is most effective at removing lipids from the surface and sebaceous glands during the soaking and/or liming stages, which reduces residual hair and surface grease substantially and improves the uniformity of dyeing and retaining and supports inner softness. The product can support the soaking effect and enhances the penetration of other chemicals leading to an improved layout and area yield. The product can also be applied in an acid process, e.g. for pickled skin or wool-on and fur, or a semi-acid process for wet blue.
Product: Invertase Enzyme for Invert Sugar Syrup Production and Confectionery Liquid Invertase Sinzym SUC-SL Talk to us: - Simplifiered production processing; - Enhanced sweetness and reduced lower viscosity; - Less crystallization and longer shelf-life in confectionery; - Enhanced texture and clear-golden color stabilities. Description: Invertase (-fructofuranosidase) is the common name for Sucrase which catalyzes the hydrolysis of sucrose and breaks it down into an equal molar mixture of glucose and fructose. The resulting mixture of fructose and glucose is called the invert sugar syrup. Invert sugar syrup is used in many applications such as beverage and baking applications, but most commonly it is directly used in food processing such as confectionery to produce a soft fondant center. In addition to its main confectionary application, this enzyme can be used to produce melibiose from raffinose or D-Fructose from inulin. It can also be used in some specialty fruit juice products to decrease sucrose levels. Enzyme: Invertase Enzyme Preparation Synonyms: Sucrase, Invertin, Saccharase, Fructofuranosidase,D-Fructofuranoside fructohydrolase Appearance: Clear light yellow liquid Souring Origin: Aspergillus sp. Application: Invert Sugar Syrup, Molasses, sugar syrups, Fruit Juice, Confectionery Fillings, Marzipan, Nutraceuticals, Food Supplement, Digesting Nutrition Total Aerobic Plate Count: 10,000 CFU/G max Coliforms: 30 MPN/G max Escherichia Coli in 25 g: None Detected Salmonella in 25g: None Detected Antibiotic activity: None Detected Mold and Yeast: 100 CFU/g max Usage rate: For the complete invert sugar inversion, the recommended dose rate is usually 0.15-0.2% of 70% sugar solution and added after the fluid cold down below 70 C. While, the optimal dosage depends on the practical variety of the materials or production process (within a different temperature, pH and processing time). Application range: Active at temperature up to 60-70 C. Enzyme will be inactivated quickly above 80 C. Packing: 25kg per plastic drum; it is available in different types of packaging. Please contact the sales representative for more information.
1. Improve operating performance of dough. 2. Better flour quality and enlarge the volume of leavened dough. 3. Prevent ageing from Bread and prolong the shelf-life. 4. Strengthen the elasticity of gluten structure and enhance water binding capacity. Fungal Xylanase Recommend Dosage: 20-60ppm (2.0-6.0g/100kg flour) Shelf Life: 12 months.
1. Promote Dough Extensibility. 2. Improve the reticular structure in Gluten. 3. Effectively increase the brightness of steamed buns. 4. partly replace or reduce the use of emulsifiers. Recommend Dosage: 3-20ppm (0.3-2.0g/100kg flour) Shelf Life: 12 months.
Reverse transcripter enzyme used for preparing RTPCR test kits
Fresh cut flowers, standard roses, spray roses, alstromeria, calla lillies, fillers, hypericum, lillium, statice, veronica, delphinium, gypsophilla, carnations, solidago , gypsophilla, carnations, solidago,Chrysanthemums,Gerbera,Oriental lilies,Asiatic Lilies.Exports
1. Improve the operating performance of dough. 2. Improve the stability of Dough 2. Improve the inflation rapidity and quality of bread 3. Good synergy with other enzyme or flour improver. 4.Good Liquidity. Recommend Dosage: 30-40ppm (3.0-4.0g/100kg flour) Shelf Life: 12 months.
1. Improve operating performance of Dough. 2. Better flour quality and enlarge the volume of leavened dough. 3. Prevent ageing from bread and prolong the shelf-life. 4. Strengthen the elasticity of gluten structure and enhance water binding capacity. Fungal Xylanase Recommend Dosage: 10-20ppm (1.0-2.0g/100kg flour) Shelf Life: 12 months.
1. Improve dough fermentation stability. 2. increase the baking volume of bread and steamed buns. 3. improve swelling ability of bread dough entering oven. 4. Enhance he interior texture of bread and the softness of bread crumb. Recommend Dosage: 10-30ppm (1.0-3.0g/100kg flour) Shelf Life: 12 months.
1.Reliable anti-aging effect. 2. Increase resilience of bread corn. 3. Better slicing performance. 4. prolong the shelf life of bread. Recommend Dosage: 20-100ppm (2.0-10.0g/100kg flour) Shelf Life: 12 months.
