Pandan Extract Powder

Product Name   : Pandan Extract Powder

Pandanus  amaryllifolius  is  a  tropical  plant  which is known commonly as pandan leaves and is used widely in Southeast Asian cooking as a natural flavoring  and  used  in traditional medicine in Philippines, Thailand and Indonesia.  The  plant is rare in the wild, but is widely cultivated. It is an upright, green plant  with  fan-shaped  sprays  of   long,  narrow,  blade-like leaves  and  woody  aerial  roots.   The  plant  is  sterile,  their flowers  only  very  rarely and is propagated by cuttings.  The compounds   that   found   in   Pandan   are   Polyphenols, Chlorophyll, Alkaloids etc. and major compound contributing to the characteristic  flavor  of  Pandan is 2-acetyl-1-pyrroline (2AP). It is used in cooking as aroma and color in rice, curry, beverage & tea, dessert and other foods. The leaves are used medicinally in South East Asia to refresh the body, reduce fever, and relieve indigestion and flatulence. The oil of the leaf is described as stimulant and antispasmodic and is effective against headaches, rheumatism, and epilepsy and as a cure for sore throats. Turmeric leaf, pandan leaf and torch ginger flower exhibited phenolic compounds, antioxidant activity and scavenging activity in both fresh and powdered forms.
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Description

Product Name   : Pandan Extract Powder

Botanical Name  : Pandanus amaryllifolius Roxb.

Family Name   : PANDANACEAE

Common Name  : Pandanus, Toei (Thai Name)

Part Used  : Leaves

Pandanus  amaryllifolius  is  a  tropical  plant  which is known commonly as pandan leaves and is used widely in Southeast Asian cooking as a natural flavoring  and  used  in traditional medicine in Philippines, Thailand and Indonesia.  The  plant is rare in the wild, but is widely cultivated. It is an upright, green plant  with  fan-shaped  sprays  of   long,  narrow,  blade-like leaves  and  woody  aerial  roots.   The  plant  is  sterile,  their flowers  only  very  rarely and is propagated by cuttings.  The compounds   that   found   in   Pandan   are   Polyphenols, Chlorophyll, Alkaloids etc. and major compound contributing to the characteristic  flavor  of  Pandan is 2-acetyl-1-pyrroline (2AP). It is used in cooking as aroma and color in rice, curry, beverage & tea, dessert and other foods. The leaves are used medicinally in South East Asia to refresh the body, reduce fever, and relieve indigestion and flatulence. The oil of the leaf is described as stimulant and antispasmodic and is effective against headaches, rheumatism, and epilepsy and as a cure for sore throats. Turmeric leaf, pandan leaf and torch ginger flower exhibited phenolic compounds, antioxidant activity and scavenging activity in both fresh and powdered forms.

Active Ingredients of Pandan Extract

 

 

Properties & Application
–  Food & Beverage ingredient
–  Natural Food color & flavor
–  Anti-oxidant