AMAZON ANDES

PRODUCT INFORMATION .

1) Name of Product: Gelatinized black maca powder in tablets 800 mg
2) Scientific name: Lepidium Meyenii, Walp
3) Composition: Gelatinized black Maca powder, Xanthan gum and calcium carbonate.
4) Part used: Roots of sun-dried black Maca.
5) Source: Junín 6) Shelf life: 24 months in original packaging.
7) HS code: 2106907100

PROPERTIES:

Increases the body's immune level
Invigorating, restorative and rejuvenating
Restores the capacity and balance the body and mind
Reduce stress
Increases fertility in both sexes
Help in the stage of growth and development of children
Relieves PMS and regulates the menstrual cycle
Relevant supplement in sports.

PHYSICAL AND CHEMICAL PROPERTIES
Color: Light brown.
Odor: Characteristic of the product.
Taste: Characteristic of the product.
Moisture: <10%
Rating of gelatinization: 94% minimun( powder used)
Weight of tablet: 800 mg

PROCESSING OF GELATINIZED MACA

For this product selected Maca bulbs are used for the best benefits of this process:
1. The gelatinized Maca is easier dissolved in water
2. The gelatinization process greatly increases the digestibility, which is reflected in the high rate of gelatinization present (97% average)
3. The person who consumes gelatinized Maca absorbs a higher percentage of nutrients in the product because this powder is much more digestible than raw flour.
4. Gelatinization is a process of disinfecting and cooking it in low moisture retaining all its natural properties.

DESCRIPTION OF THE PROCESS
1. Disinfection of Maca hypocotyls models, 2. Cut Maca being passed through a Chipping machine

3. Drying is necessary to lower the moisture level in the product to arrive at a percentage according to the process.
4. Extrusion is then carried by another machine - called EXTRUDER - this team works under high pressure which produces a temperature that allows the starch granules of Maca to be cooked. When at a safe temperature, the Maca becomes a kind of paste. This process is called GELATINIZATION.
5. Grinders proceeds to grind, in order to make instant gelatinized Maca.
6. Sieving Careful handling of the production parameters (pressure and temperature) results in a product of high quality with a stable and complete amino acid profile, high solubility (approx. 96%) also ensures that this process is safe


STORAGE AND STABILITY:
Keep in a cool dry place, away from heat sources. The stability of 24 months from the date of production