( 500g Pack ) Roselle Supreme Instant Whipped Topping 500g

Product Information

Hosseini, A.; Jafari, S. M.; Mirzaei, H.; Asghari, A.; Akhavan, S. Application of Image Processing to Assess Emulsion Stability and Emulsification Properties of Arabic Gum. Carbohydr. Polym. 2015, 126, 1–8. DOI: 10.1016/j.carbpol.2015.03.020. [Crossref] [PubMed] [Web of Science ®] , [Google Scholar] Hibiscus Cooler". R.W. Knudsen Family. Knudsen & Sons, Inc. Archived from the original on 2016-08-10 . Retrieved 2018-06-04. Roselle is used in Nigeria to make a refreshing drink known as Zobo and natural fruit juices of pineapple and watermelon are added. Ginger is also sometimes added to the refreshing drink. [32]

Roselle is known as karkadeh ( كركديه) in Arabic, chin baung (ချဉ်ပေါင်) in Burmese, luòshénhuā ( 洛神花) in Chinese, Thai: กระเจี๊ยบ ( RTGS: krachiap) in Thai, ສົ້ມພໍດີ /sőm phɔː diː/ in Lao, [2] ស្លឹក​ជូរ /slɜk cuː/ សណ្តាន់​ទេស /sɑndan tẹːh/, ម្ជូរ​បារាំង /məcuː baraŋ/, [3] or ម្ជូរ​ព្រឹក /məcuː prɨk/ in Khmer, and cây quế mầu, cây bụp giấm, or cây bụt giấm in Vietnamese.

References

Zhen J, Villani TS, Guo Y, Qi Y, Chin K, Pan MH, Ho CT, Simon JE, Wu Q (2016). "Phytochemistry, antioxidant capacity, total phenolic content and anti-inflammatory activity of Hibiscus sabdariffa leaves". Food Chemistry. 190: 673–680. doi: 10.1016/j.foodchem.2015.06.006. PMID 26213025. Khanna, Sarah (29 February 2012). "Karkadeh: A Sweet Hibiscus Tea". Honest Cooking. Rosebud Media. Archived from the original on 2022-11-26. The Nitrous Oxide (N20) contained in all Roselle range of Instant Infusion, McWhip & Infusion chargers (8g for use with Roselle Infuso Whippers & 580g for use with Roselle Infuso beverage infusion machines) is produced from primary material, not a recovered/cleaned industrial by-product used by some other brands.

Benzie, I. F. F.; Strain, J. J. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of ‘Antioxidant Power’: The FRAP Assay. Anal. Biochem. 1996, 239( 1), 70–76. DOI: 10.1006/abio.1996.0292. [Crossref] [PubMed] [Web of Science ®] , [Google Scholar]

Fernández-López, J. A.; Angosto, J. M.; Giménez, P. J.; León, G. Thermal Stability of Selected Natural Red Extracts Used as Food Colorants. Plant Foods Human Nutr. 2013, 68( 1), 11–17. DOI: 10.1007/s11130-013-0337-1. [Crossref] [PubMed] [Web of Science ®] , [Google Scholar] Konczak, I.; Zhang, W. Anthocyanins—more than Nature’s Colours. Biomed Res. Int. 2004, 2004(5), 239–240. [Google Scholar] Our Roselle nitrous oxide will only be produced using the WHO/FAO, FDA, and GB-approved ammonium nitrate thermal decomposition process. The thermal decomposition process ensures that our products are safe and comply with the highest standards. Our manufacturing process is stringent and follows GB/T 19001 – ISO 9001, GB/ T4500 – ISO 45001, and GB/T 24001 – 14001. Vaidya, K. R. (2000). "Natural cross-pollination in roselle, Hibiscus sabdariffa L. (Malvaceae)". Genetics and Molecular Biology. 23 (3): 667–669. doi: 10.1590/S1415-47572000000300027.