PRODUCT INFO Hog Plum grow in dangling bunches and are small fruits, averaging 3 to 6 centimeters in diameter and 6 to 9 centimeters in length, with an oval to oblong shape. The skin is thin, tough, and semi-smooth with some russeting, ripening from green to golden yellow when mature. Underneath the surface, the flesh is firm, dense, crunchy, and pale green when unripe, developing an aqueous, softer consistency with a darker yellow hue when ripe. Hog Plum also contain a central yellow pit with many elongated fibers that extend into the flesh, creating a fibrous texture. Hog Plum have a sweet-tart flavor with subtle notes of musk, turpentine, mango, and pineapple. Hog Plum are an excellent source of vitamin C, which is an antioxidant that can boost the immune system, repair tissues within the skin, and increase collagen production. The fruits also contain vitamin A, iron, calcium, phosphorus, and fiber, which can help regulate the digestive tract. USES Hog Plum are best suited for both raw and cooked applications such as boiling and baking. The green, unripe fruits are the preferred stage for consumption as the flesh is crunchy and has a neutral flavor. When young, the flesh can be sprinkled with salt, shrimp paste, chile powder, or sugar and eaten raw, blended into smoothies, pressed into juice, sliced and added into green salads, or chopped and mixed into salsa. The fruits can also be pressed into an herbaceous juice that is popularly made into an alcoholic drink similar to cider. When ripe and golden yellow, the fruits can be coated in sugar and eaten for a sweet-tart snack. In addition to raw preparations, Hog Plum can be cooked into jams, preserves, and jellies, tossed into soups, curries, and stews, pickled for extended use, or cooked in sugar water and mashed to create an applesauce-like consistency. They can also be baked into cakes, pies, and tarts, and the leaves are used in some countries as a salad green, lightly sauteed, or steamed. Hog Plum pair well with other fruits such as grapefruit, pineapple, and passion fruit, ginger, spices such as cinnamon, cardamom, and vanilla, almonds, salted fish, seafood, coconut milk, and herbs such as parsley, mint, and coriander. The fruits continue to ripen after harvest and should mature at room temperature. Once ripe, they can be stored in the refrigerator for an additional five days. Hog Plum can also be dehydrated or canned in syrup for extended use. Season Hog Plum are available in the fall through winter.
CAS : 100-52-7 HS Code : 2912210000 Packing : 200kg/Drum; 25kg/Drum; 1000kg IBC Drum Application Benzaldehyde is an organic compound formed when the hydrogen of benzene is replaced by an aldehyde group. Benzaldehyde is the simplest and most commonly used aromatic aldehyde in industry. At room temperature it is a colorless liquid with a distinctive almond odor. Benzaldehyde is the main component of almond oil extract, and can also be extracted from apricot, cherry, bay leaves, peach stones. The compound is also found in nuts and nuts in combination with glycosides (Amygdalin). use [Use 1] An important chemical raw material, used to make laural, lauric acid, phenylacetaldehyde and benzyl benzoate, etc., and also used as spices. [Use 2] Used for the determination of ozone, phenols, alkaloids and methylene reagents located next to carboxyl groups. [Use 3] Can be used as a special head fragrance, trace used in floral formula, such as lilac, alba, jasmine, violet, acacia, sunflower, sweet bean flower, plum blossom, orange blossom and so on. It can also be used in soap. It can also be used as an edible spice in almond, berry, cream, cherry, coconut, apricot, peach, large walnut, large plum, vanilla bean, spice and other flavors. Wine flavor such as rum, brandy and other types are also used. [Use 4] Benzaldehyde is an intermediate of herbicide wild Yanquat and plant growth regulator antimyramine. [Use 5] GB 2760--1996 for the temporary permitted use of edible spices. Mainly used to prepare almond, cherry, peach, kernel and other types of flavor, the amount of up to 40%. As a flavor enhancer for canned cherries in sugar water, add 3ml per kg of sugar water. [Use 6] Intermediates for medicine, dyes and spices. Used in the production of m-oxybenzaldehyde, lauric acid, lauraldehyde, green, benzyl benzoate, benzylaniline, benzyleneacetone and so on. Used to blend soap essence, food essence, etc. [Use 7] Organic synthesis, solvent, determination of ozone and methylene next to carbonyl, determination of phenols and alkaloids, preparation of spices Fold.
English name : Cinnamic alcohol Chemical structure: Other names: Phenyl-2-propene-1-ol; 3-Phenyl-2-propen-1-ol; Cinnamic alcohol; phenylprop-2-en-1-ol; (2Z)-3-phenylprop-2-en-1-ol; (2E)-3-phenylprop-2-en-1-ol; 3-phenylpropan-1-ol; (E)-3-phenylprop-2-en-1-ol CAS No.ï¼?104-54-1 Molecular formulaï¼?C9H10O Molecular weightï¼? 134.18 Molar mass: 1.044ï¼?g/mL,20/4oCï¼? Melting pointï¼?30-33 centigrade Boiling pointï¼?250 centigrade Flash pointï¼?126 centigrade Refractive indexï¼?1.5819 Properties : The compound is a solid at room temperature, forming colourless crystals that melt upon gentle heating. As is typical of most higher-molecular weight alcohols, it is sparingly soluble in water at room temperature, but highly soluble in most common organic solvents Purity : greater-or-equal 99% Packaging : 200kg Blue plastic bucket Storage method: Pay attention to the source of fire, especially to avoid sunlight, and store it in a cool place. Usage of Cinnamic alcohol 1.Flavor and fragrance Cinnamyl alcohol is mainly used in the preparation of aromas such as apricot, peach, raspberry and plum, cosmetic essence and soap essence. It has a mild, long-lasting and comfortable aroma, elegant fragrance and also used as a fixative. It is often used in combination with phenylacetaldehyde. Cinnamyl alcohol is a food spice that is allowed to be used in China's "Sanitary Standards for the Use of Food Additives". It is mainly used to prepare fruit flavors such as strawberries, lemons, apricots and peaches, and flavors of brandy. 2.Organic synthesis intermediate It can be used to prepare cinnamyl chloride. It is an excellent raw material for the preparation of the long-acting multifunctional vasoconstrictor antagonist, ceramide. At the same time, cinnamyl chloride can also be used to synthesize the anti-pathogenic microbial agent naftifine and anti-tumor drugs. Toremifen. Flunarizine dihydrochloride is a calcium antagonist that can also be synthesized using cinnamyl chloride. Cinnamyl alcohol is also a raw material used to prepare perfumery lauric acid.
Sulssi means the seed of wine. Simply pour water to make your own wine. The ingredients are 100% organic sweet rice and non-glutinous rice from Jangheung, Jeongnamjin, Jeonnam. It is a safe food free of synthetic sweeteners and preservatives. Make your own wine (add plums, ginseng, grapes, or any other fruits or herbs to make your own wine). You can also make the traditional Makgeolli organic vinegar. You can make the traditional fermented rice porridge and low-alcohol beverages.
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