Oyster shell calcium powder is produced by enzymatic hydrolysis.
Oyster shells are heated to 55oC for 5 hours, then the enzyme is inactivated at 90-100oC for 2-3 minutes, then dried at 65oC for 2 hours. After 12 weeks of storage at room temperature, the finished calcium powder meets the requirements of quality, color and food hygiene and safety.
The technology of extracting calcium from oyster shells not only helps to minimize environmental pollution but also maximizes the source of good quality calcium products, meeting the requirements of additives for food, cosmetics and pharmaceuticals.
Oyster essence powder is extracted 100% from sea oysters. After being caught, oysters are decontaminated to clean them and completely remove heavy metals that affect health. The important thing is to process oysters to retain their nutritional content, then grind them into powder to make products containing oyster essence.
Nutritional value of oyster essence:
Oysters contain a number of essential minerals such as zinc, iron, selenium and calcium for optimal body function. Notably, oyster shells are rich in calcium and oysters are one of the highest natural sources of zinc.
Oyster meat provides important protein and vitamins A, B12, C, D, in addition to Taurine, Omega 3, essential amino acids and fats for good health.
In general, supplementing oyster extract is very important for the body’s nutrition because oysters contain 19 different amino acids, 12 vitamins, as well as 59 trace elements.
Oyster Extract is a nutritious product extracted from fresh oysters, providing essential vitamins and minerals. This product is used as a food supplement to help improve overall health. Oyster extract is produced from 100% oyster meat following a strict production process with the following steps:
– The input raw material source is selected 100% Van Don oysters are frozen at -18 degrees Celsius
– Heat treatment process: oyster meat is heated at a temperature of about 95 degrees Celsius for 2 hours, then the temperature is reduced to approximately 15 degrees Celsius
– Oyster meat is placed on a stainless steel tray cooled by cold air (temperature less than 4 degrees Celsius for 4 hours to cool)
– Oyster meat freeze-drying technology: oyster meat is freeze-dried at -30 degrees Celsius to ensure the nutrients of the product and prevent harmful microorganisms. The product then reaches a temperature of 65 degrees Celsius for at least 2 hours. This is the CCP control process.
– The freeze-dried oyster meat is ground into a fine powder and filtered through a 250 micron sieve. The product is mixed at ambient temperature.
– The oyster extract (100% freeze-dried oyster meat) is subjected to the necessary microbiological tests.
– The oyster extract is packaged in sterile bottles.
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