Wholesale Bulk Natural Organic Pure Strawberry Fruit Powder

• Certification: ISO, FDA, HACCP
• Storage Method: Normal
• Application: Food, Health Care Products, Medicine
• State: Powder
• Extract Source: Strawberry
• Type: Fruit Powder
• Model NO.: YT0751
• Product Name: Strawberry Juice Powder
• Test Method: HPLC
• Shelf Life: 24 Months
• MOQ: 1 Kg
• Storage: Cool Dry Place
• Sample: Avaliable
• Transport Package: 1kg Bag or 25kg Drum
• Specification: /
• Trademark: YTBIO
• Origin: Shaanxi
• Production Capacity: 10000kg/Month

Product Description

Strawberries are rich in nutrients and contain fructose, sucrose, citric acid, malic acid, salicylic acid, amino acids, calcium, phosphorus, iron and other minerals. In addition, it also contains a variety of vitamins, especially vitamin C content is very rich, every 100 grams of strawberries contain 60 mg of vitamin C. The carotene contained in strawberries is an important substance for the synthesis of vitamin A, which has the effect of improving eyesight and nourishing the liver. Strawberries also contain pectin and rich dietary fiber, which can help digestion

Product Name	Strawberry Powder	Certificate	ISO
Appearance	Pink powder	Shelf Life	24 Months
Source	Strawberry	Test Mothed	HPLC

Strawberry has a variety of amino acids, trace elements, vitamins, can regulate immune function, enhance the body immunity.
Anthocyanins and vitamin E in strawberry have strong antioxidant capacity, which can help to delay aging and improve skin condition.
Vitamin C in strawberry can be whitening, appropriate consumption has the effect of beauty.
Carotene and vitamin A in strawberry can participate in maintaining the circulation of dark vision photoreceptors in the visual cells. Moderate consumption can protect vision and alleviate or prevent night blindness.
 Applied in food field:
(1) Strawberry Powder can be used as raw material to add in bread, cake, pizza, cookies, candy, puddings, ice-creams, desserts and other foods.
(2) Strawberry Powder can be used as food additives, not only improve the color, fragrance and taste but improve the nutritional value of food.