Stevia is a plant native to South America. Stevia is a member of the sunflower family and its leaves are naturally sweet. In fact, people love to chew its leaves because of their sweet taste and use them as a natural sweetener for beverages.   Stevia leaves contain sweet ingredients called steviol glycosides. To date, scientists have discovered more than 70 steviol glycosides. Each steviol glycoside has its own unique taste and is 200-350 times sweeter than sugar, but without the high calories of sugar.   Stevia has been used as a natural sweetener in food and beverages for hundreds of years, and now scientists have found the scientific basis for it. There are now more than 200 scientific research results that prove the science and safety of high-purity stevia extract as a sweetener for food and beverages.   Today, stevia added to food and beverages is usually high-purity stevia leaf extract, which is a purified form of stevia leaf extract that has been evaluated and approved by major regulatory agencies around the world. Purified stevia leaf extract may contain one steviol glycoside or several different glycosides. Highly purified stevia leaf extract is a zero-calorie, versatile natural sweetener for food and beverages, making it a good choice for consumers and food and beverage manufacturers.   In some countries, crude stevia extract and/or stevia leaf are sold as dietary supplements. However, it is important to note that only highly purified stevia leaf extract has been evaluated and approved by major regulatory agencies around the world for use as a food and beverage ingredient. On this website, we refer to highly purified stevia leaf extract as stevioside.   More and more food and beverage

As a traditional Chinese medicinal material, ginseng (Panax ginseng) has a long history and profound cultural heritage. It has been used in the field of traditional Chinese medicine thousands of years ago. Its medicinal value mainly comes from its active ingredients - ginsenosides. These ingredients not only have diverse chemical structures, but also exhibit a wide range of biological activities, attracting the attention of the global scientific research community.   Classification and Structure of Ginsenosides   Ginsenosides are mainly divided into several series according to their different structures, including Rb series, Rg series, Ro series and Rh series. The classification of these saponins is mainly based on their differences in sugar base and core structure.   1. Rb series: Rb series ginsenosides (such as Rb1, Rb2, Rb3) are relatively high in the roots and have significant antioxidant, anti-tumor, anti-inflammatory and other biological activities. Rb1 is considered to be the most representative component. Its mechanism of action includes regulating immune function, inhibiting apoptosis and promoting cell regeneration, especially in cardiovascular and cerebrovascular protection.   2.Rg series: Rg series ginsenosides (such as Rg1, Rg2, Rg3) are also eye-catching. Rg1 has been widely studied and shows good anti-fatigue, anti-tumor and immunity-enhancing effects. Rg3 has received great attention for its application in anti-cancer drug development. In 2000, the first ginsenoside drug containing Rg3 was released, opening up the important application of Rg3 in modern drug research

What is Lecithin？ Lecithin, also known as a-phosphatidylcholine, is an emulsifier or lubricating nutrient that occurs naturally in a variety of foods, including soybeans and sunflower seeds. It was first isolated in 1845 by French chemist and pharmacist Théodore Gobley and is used in the food, pharmaceutical, cosmetic and paint industries.     Application of Lecithin in the Food Industry Lecithin is a versatile additive and preservative used in the manufacture of chocolate, margarine, mayonnaise, and baked and ready-to-eat products due to its phospholipid properties. Lecithins enhance water dispersibility, smooth the texture and quality of products, and act as antioxidants and flavor protectors. Bakers prefer sunflower lecithin because it is easier to use than soy lecithin, has a lower risk of allergies, and is easier to store.   Lecithin Applications in the Pharmaceutical Industry Both soy and sunflower lecithin supplements have been shown to lower cholesterol, clear blocked or clogged milk ducts that lead to mastitis in breastfeeding women, and relieve ulcerative colitis. Clinical studies have also shown that lecithin is beneficial in treating acne and inflammation, and improving liver function and cardiovascular health. Sunflower lecithin contains phospholipids that improve cognitive functions such as memory, perception, learning, decision-making, and attention. Soy lecithin can be used to lower blood pressure, boost immunity, and relieve stress and anxiety.   Lecithin Application

Psyllium husk fiber powder is the most widely used edible colloid fiber. Similar to chia seeds, Psyllium husk powder has the properties of swelling after absorbing water and prebiotic properties (it can absorb more than 3 times its volume of water).   In clinical practice, psyllium husk fiber is regarded as a bulk-forming laxative, which can increase the volume and water content of stool to promote defecation (characterized by non-irritation and non-addictiveness).   In addition to promoting defecation, current studies have also found that psyllium may also have the potential to improve diarrhea, irritable bowel syndrome, inflammatory bowel disease, ulcerative colitis, diabetes and hypercholesterolemia.   Psyllium comes from the Plantaginaceae plant, which originated in India and Iran and is now widely planted around the world.   What Is Psyllium Husk? Currently, the psyllium health products on the market are made from the seed husk part that is processed and ground, and are commonly available in filamentous, powdered and liquid forms.   What Are the Recommended Empirical Effects (Benefits) of Psyllium?   1. Psyllium is beneficial for blood pressure regulation   Blood pressure is defined as the product of cardiac output and peripheral resistance, and hypertension is caused by increased cardiac output or increased peripheral resistance, and is a potential risk factor for cardiovascular disease.  

Spirulina is a comprehensive source of protein, vitamins, minerals, and phytonutrients. In addition, spirulina powder has anti-inflammatory and antioxidant properties. For those who are trying to improve their nutritional status as much as possible, adding spirulina is a good start.     Spirulina Contains the Following Ingredients:   Phytonutrients: Phytonutrients are a major component of spirulina powder and have many health benefits. Protein: Spirulina is 50-70% protein by dry weight. It contains a full range of essential (the body cannot make its own) and non-essential (the body can make) amino acids, which are required by the body to synthesize protein molecules. Carbohydrates: 15-25 % of the dry weight of spirulina is carbohydrates. Nucleic acids: 5% of the dry weight of spirulina powder is nucleic acids, which are required for the molecules to synthesize DNA and RNA. Vitamins and Minerals: Beta Carotene – A precursor to vitamin A, it is beneficial for the skin, eyes, and immune system. Iron – Helps prevent anemia in people who may have iron deficiency anemia. Vitamin K1 and K2 – These two vitamins promote blood clotting and help strengthen bones. Calcium – Important for maintaining bone strength, heart and skeletal muscle function. Magnesium – Participates in over 350 biochemical reactions and helps prevent heart palpitations and muscle cramps. Zinc – Important for maintaining healthy skin, a strong immune system and a strong memory. Potassium – An important electrolyte requ

1. What are pre-workouts?   First of all, pre-workouts are not drugs, nor are they stimulants (although they can indeed make people excited, they are just stronger than drinking tea or coffee). To be precise, pre-workouts are a kind of sports supplements, which are not fundamentally different from protein powder, creatine, vitamin tablets, or calcium tablets. If you have to say the difference, the ingredients of nitrogen pumps are more complex, not as simple as other sports supplements such as creatine and protein powder.     Ingredients of pre-workouts   Compared with other sports supplements, pre-workouts have more complex ingredients, so what are their ingredients?   Creatine: The most common and safe supplement, with a long history of discovery and use. Creatine can promote the synthesis of phosphocreatine, which is the raw material for phosphate energy supply, and can directly improve strength and endurance (limited, not doubling). No wonder some people call pre-workouts creatine 2.0.   Arginine: It is also a common main ingredient in pre-workouts. It is a precursor of nitric oxide. It can be converted into nitric oxide under the action of nitric oxide enzyme. Its function is to dilate blood vessels, increase blood flow in muscles, supply more oxygen and nutrients, and produce a stronger "pump feeling". This is why many trainers feel more "feeling" when using pre-workouts.   β-Alanine: It is contained in many pre-workouts products. It acts like creatine and caffeine. It can reduce fatigue and improve endurance. This am

Xanthan gum, also known as yellow gum, xanthan gum, and xanthan polysaccharide, is a monospore polysaccharide produced by the fermentation of Pseudomonas. Due to its special macromolecular structure and colloidal properties, it has multiple functions and can be used as an emulsifier, stabilizer, gel thickener, wetting agent, film forming agent, etc., and is widely used in various fields of the national economy. Xanthan gum is known as "industrial MSG" and is currently the world's largest microbial polysaccharide with a wide range of uses.     Features and performance Xanthan gum is currently the most superior biological gum in the world that integrates thickening, suspension, emulsification and stabilization. The amount of pyruvic acid groups at the end of the molecular side chain of xanthan gum has a great influence on its performance. Xanthan gum has the general properties of long-chain polymers, but it contains more functional groups than general polymers and will show unique properties under specific conditions. Its conformation in aqueous solution is diverse, and it exhibits different properties under different conditions.   1. Suspension and emulsification: Xanthan gum has a good suspension effect on insoluble solids and oil droplets. Xanthan gum sol molecules can form super-bonded ribbon-like helical copolymers, forming a fragile mesh structure similar to glue, so they can support the morphology of solid particles, droplets and bubbles, showing a strong emulsification stabilization effect and high suspension ability.   2. Good water solubility: Xanthan gum can dissolve quickly in water and has good water solubility. It can also dissolve in cold water, which can save complicated processing and is easy to

Phycocyanin is a blue pigment extracted from spirulina and is a pure natural food coloring. Phycocyanin is one of the rare pigment proteins in nature. It is not only brightly colored, but also a nutritious protein in itself and a good health food. It is the only natural blue pigment approved by the US FDA. The EU has listed phycocyanin as a color food raw material, and its use in food is not restricted. China's GB2760 Food Additive Catalog also allows the use of phycocyanin as a natural colorant. Phycocyanin can also be used as a pharmaceutical health product, cosmetic raw material, biochemical reagent, etc.     Phycocyanin spirulina is a dark blue powder separated from spirulina with beautiful color. It is both a protein and an excellent natural food coloring, and also a good health food. Phycocyanin is an intracellular protein that is separated by breaking spirulina cells and dissolving them into the extract solution for precipitation. Because it is blue after extraction, it is called phycocyanin. Many people will think that phycocyanin is just a natural pigment extracted from spirulina when they hear this, ignoring that phycocyanin contains eight essential amino acids for the human body, and the intake of phycocyanin is of great benefit to the human body.   Food-grade c phycocyanin is an active protein separated and purified from cyanobacteria. It is a rare phycocyanin pigment protein and a natural food pigment allowed by the state. More importantly, studies have shown that phycocyanin can significantly reduce the damage to normal white blood cells in the human body during tumor radiotherapy and chemotherapy, stimulate the colony formation of red blood cells

Shilajit is a sticky compound found primarily in Himalayan rocks. It developed over the last few years due to the gradual decay of the plant.   Its emergence is partly a concatenation of plants. It's attributed to a few supplements including an essential chemical called fulvic acid. Shilajit is a common herb in Ayurvedic medicine. It is a safe and effective supplement that can improve your health and well-being.   The 20 Benefits of Shilajit   What are the benefits of Shilajit?   Here are the main benefits of using Shilajit:   Increase physical strength and endurance. Support third parties and the health of third parties. Improve memory and concentration. Resistant to injuries and casualties. Promote wound healing. Regulate climate levels. Add new inspiration. In terms of medical and health care, Supports skin health. Improve blood circulation. Coping with stress and anxiety. Belgium regulates currency levels. Improve digestion. Fight free radicals. Supports heart health. Increase resistance to exercise. Promote cell regeneration. Offenses that are more likely to trigger crime. Relieve pain. Improve sleep quality.   The Benefits of Shilajit for Men:  

Lutein, also known as "plant lutein", coexists with zeaxanthin in nature. It is the main component of plant pigments such as corn, vegetables, fruits, and flowers. It is contained in the chloroplasts of leaves and can transfer the absorbed light energy to chlorophyll a. It is speculated that it has a protective effect against photooxidation and photodamage. It is also the main pigment that constitutes the macular area of ​​the human eye retina.   Overview of Existence Lutein is a natural substance widely found in vegetables, flowers, fruits and other plants. It belongs to the "carotenoid" family. It is currently known that there are more than 600 carotenoids in nature, of which only about 20 exist in human blood and tissues. The carotenoids found in the human body mainly include d-carotene, p-carotene, cryptoxanthin, lutein, lycopene and ortho-xanthin.   Medical experiments have shown that natural lutein contained in plants is an excellent antioxidant. Adding a certain amount of lutein to food can prevent cell aging and organ aging, and can also prevent vision loss and blindness caused by age-related macular degeneration. Through a series of medical studies, carotenoids have been suggested as cancer preventives, life extenders, ulcer inhibitors, heart attacks and coronary artery disease inhibitors. At the same time, lutein can also be used as a feed additive for the coloring of poultry meat and eggs, and has also been used as a coloring and nutritional health agent in the food industry.   Function of Lutein Lutein is an

Neotame is a functional sweetener. It has a pure sweetness and harmonious sweetness, very close to aspartame, without the bitterness and metallic taste that other strong sweeteners often bring. It is 7000-13000 times sweeter than sucrose and 30-60 times sweeter than aspartame. The energy value is almost zero.   Application of Neotame   1. Application in canned fruit Reduce the overall proportion of syrup, thereby reducing the phenomenon of fruit floating, without adding more fruit. In GB2760, it is the only sweetener allowed to be used in canned products. Neotame shows good stability during the heat treatment of canned products. Replace 40%-50% of sucrose to reduce product costs. The product shelf life is 12-24 months. Flavor: sweet orange, bayberry, loquat, lychee, pineapple, longan. Recommended sweetness multiple: 6500-7000. 2. Application in cold fruits   Suggestions for the use of neotame: ⑴ The amount of neotame (calculated relative to the sweetness of sucrose) accounts for about 30% of the total sweetness. It can be used in combination with sweeteners such as sugar, aspartame, stevia, and sodium cyclamate. ⑵ The multiple of neotame used in plums is about 6500-7000 times, and it can be used more than 7500 times in other cold fruits with less acidity. ⑶ The amount of acid can be appropriately reduced. If no additional acid is needed, more acid can be removed when washing the fruit embryo as much as possible to balance the sweet-acid ratio.   3. Application in various beverages   ⑴ Carbonated beverages: Neotame can last for 16 weeks in cola-type carbonated beverages. It is consistent with the shelf life of low-e

Monk fruit sugar is a very cost-effective sweetener. While increasing sweetness, it also has health benefits such as expectorant, antitussive, and blood sugar control. Compared with stevia, which is also a natural plant-derived sweetener, monk fruit sugar is superior in taste and solves the "fatal" aftertaste. The most unique thing is that monk fruit sugar is applicable to two sets of standards for food and food additives, and there is no limit on the amount of addition, breaking the application limitations of previous sugar substitutes.   1. What Is Mogroside? Mogroside, also often called monk fruit extract, mogroside, mogrosin, monk fruit saponin, etc., is a natural sweetener derived from monk fruit pulp. In particular, although it comes from the fruit, it is a non-sugar substance belonging to the "triterpenoid compound", has a strong sweetness and almost no calories, and is the "biggest contributor" to providing sweetness for monk fruit.   With its high sweetness, low calories, natural, safe and non-toxic, stable properties, etc., mogroside is currently widely used as a new type of sugar substitute in various foods and health products. It can also be consumed by patients with obesity and diabetes.   Although monk fruit has only "come out of the circle" in recent years, it has long been associated with the food and medicinal fields. According to legend, it was first used by Luohan in Buddhism in the 13th century, so it was named "Luohan". Monk fruit is native to tropical and subtropical mountainous areas such as Guangxi, Guangdong, Hunan, and Jiangxi