Xi'an JinRui International trade ltd. Founded in Hong Kong in 2010, YSG is a holding company of one companies.The company is Sanyuan Jinrui Natural Ingredients Co., Ltd., a company dedicated to the research, development and production of professional and specialized plant extracts. Jinrui's production and process base is located inside the Sanyuan County Qinghe Food Industrial Park. Established in 2006, the base occupies a plot of 26,000 square meters and takes full advantage of the "plant gene database" that is the nearby Qin Mountains. Using plants as natural raw materials and cutting-edge technology for the extraction process, Jinrui is well-known as one of the country's foremost plant extraction producers.
Why Choose Us
01
Our factory
Established in 2006, the base occupies a plot of 26,000 square meters and takes full advantage of the "plant gene database" that is the nearby Qin Mountains. Using plants as natural raw materials and cutting-edge technology for the extraction process, Jinrui is well-known as one of the country's foremost plant extraction producers.
02
Advanced production equipment and a complete quality inspection system
From the selection of raw materials, production and processing to finished product management, the company builds factories in strict accordance with GMP standards. With advanced production equipment and a complete quality inspection system, it provides high-quality natural products for industries such as health food, health care products, cosmetics, medicines, and feed. And technical services, established stable sales channels around the world.
03
Certification
Our products have passed the US FDA registration, Kosher certification, Halal certification, ISO9001 certification, HACCP certification, and have obtained SC production license, health food business license, and export food production enterprise registration.
04
Quality control
Our laboratory is equipped with advanced analytical instruments, such as HPLC, TLC, UV, AAS, etc. Following the principles of HACCP and GMP management, through real-time supervision and control, our experienced QA and QC can ensure that we always provide customers with the highest quality products.
Ginkgo biloba extract powder is derived from the leaves of the Ginkgo biloba tree, which is one of the oldest living tree species. This extract has been used for centuries in traditional Chinese medicine and has gained popularity in Western cultures for its potential cognitive benefits. The active components in Ginkgo biloba extract include flavonoid glycosides (flavonoids) and terpene lactones, particularly ginkgolides and bilobalide. These compounds are believed to have antioxidant properties and may help improve blood flow by dilating blood vessels and reducing the stickiness of platelets.
Gingerol is the main bioactive compound found in ginger, a spice that has been used for centuries for its medicinal and culinary properties. It is a pungent, oily resin that gives ginger its characteristic taste and aroma. Gingerol belongs to a class of compounds known as phenols, and more specifically, it is a relative of curcumin, the active component in turmeric.
Organic Chickpea Protein Powder
Organic Chickpea Protein Powder is a plant-based protein supplement made from chickpeas, also known as garbanzo beans. These legumes are naturally high in protein and fiber, making them a popular choice for vegetarians, vegans, and individuals looking for alternative sources of protein. The powder is produced through a process that involves harvesting organic chickpeas, cleaning and dehulling them, then grinding them into a fine powder. This powder is rich in amino acids, essential for muscle recovery and growth, and contains all nine essential amino acids, classifying it as a complete protein source.
Star anise extract is derived from the fruit of the Illicium verum tree, native to China. The star-shaped fruit is harvested when ripe and dried. It contains numerous small seeds, which are the source of the extract. The extract is commonly used in cooking, perfumery, and traditional medicine.
Shikimic acid is a cyclohexenecarboxylic acid that serves as a starting point for the biosynthesis of various aromatic compounds in plants. It is found in the bark of the Japanese star anise (Illicium anisatum) as well as in other plants such as unripe acerola cherries, jojoba seeds, and licorice roots.
6-Gingerol is a pungent vanilloid compound that constitutes the primary bioactive ingredient in ginger. This compound is responsible for the sharp flavor and pungency of fresh ginger. In terms of molecular structure, 6-gingerol features a phenolic hydroxyl group attached to a long hydrocarbon chain ending in a methoxy group. This arrangement contributes to its antioxidant and anti-inflammatory properties.
Chickpea protein powder is a plant-based protein supplement made by extracting protein from chickpeas, also known as garbanzo beans. Chickpeas are legumes that are high in protein, fiber, and a variety of vitamins and minerals. They are a staple in many diets around the world and are known for their versatility in both savory and sweet dishes.
Beta glucan powder is a dietary fiber supplement derived from the cell walls of certain types of mushrooms, yeasts, algae, or grains like oats and barley. Beta glucans are polysaccharides, specifically a type of soluble fiber known for its health-promoting properties.
Sialic acid powder is a form of sialic acid that has been processed into a dry, granular substance. It is often derived from natural sources such as bovine colostrum, eggshell membranes, or microbial fermentation. The powder form makes it convenient for use as a dietary supplement or for incorporation into various products.
What is Chick Pea Powder
Finely ground, flavorful, and extremely versatile, chickpea flour is a gluten-free flour that should be in every kitchen.Chickpea flour is just what it sounds like: a flour made by grinding dried chickpeas into a fine, pale golden powder. It is naturally high in protein and fiber-just like chickpeas.Besan flour, gram flour, and garbanzo bean flour are all chickpea flours; they're just made from different varieties of chickpeas. Chickpea flour or garbanzo bean flour is milled using whole white chickpeas (garbanzo beans). Besan or gram flour is made by grinding split brown chickpeas (chana dal) into a fine powder. All types have similar tastes and textures. They can be used interchangeably in most recipes, though besan/gram flour is more finely ground.
Advantages of Chick Pea Powder
1. High in Vitamins and Minerals
Chickpea flour is surprisingly high in many minerals and vitamins. One serving of a half-cup of chickpea flour contains half of the Daily Value (DV) of folate and 44 percent DV of copper. It contains at least 15 percent DV of magnesium, thiamin, potassium and vitamin B6. It also contains 12 percent DV of phosphorus, iron and zinc.
2. Great Source of Fiber
Garbanzos are rich in dietary fiber. This makes chickpea flour an equally good source, especially when you use it in place of refined flours that have been stripped of nutrients and are very low in fiber.Virtually every study that has looked at high-fiber diets has found some measure of health benefits, sometimes even striking ones.
3. Helps Improve Heart Health
Help balance unhealthy cholesterol levels, reduce hypertension and protect against heart disease.Beans can help keep arteries clear from dangerous plaque buildup, maintain healthy blood pressure levels, and decrease the chances of having a heart attack or stroke. This is why studies have found an inverse association between insoluble fiber intake and systolic and diastolic blood pressure, total cholesterol and triglycerides.
4. Stabilizes Blood Sugar and May Help Prevent Diabetes
Fiber, particularly soluble fiber, not only lowers blood cholesterol levels, but it also helps slow the absorption of sugar into the bloodstream. This is hugely important both for people with diabetes and for anyone else with blood sugar challenges or metabolic syndrome.Chickpea flour has a form of complex carbohydrate called starch that the body is able to slowly digest and use for energy over time in a much more beneficial way than consuming refined carbohydrates.
5. Can Help with Weight Loss (Due to High Protein and Fiber Content)
Beans are often recommended for weight loss because they are low in calories, yet they expand in your intestines, which turns off your body's hunger signals. In essence, foods rich in fiber have a high volume and nutrient density, yet they're low in calories - especially when you consider the fact that your body can't digest carbs from fiber.
6. Lowers Inflammation and Improves Immune Function
Chickpea flour is also a terrific anti-inflammatory food, as consuming beans has been shown to have anti-inflammatory abilities and protective benefits against cancer - in particular cancer within the digestive tract, including colon, stomach and kidney cancer. This is due to the high-fiber content in beans and legumes that can draw toxins out of the digestive tract, keeping cells protected, preventing inflammation and fighting free radical damage.
7. Free of Gluten and Beneficial for Digestion
Because chickpea flour has zero wheat, barley, rye or cross-contaminated oats, it's totally free from gluten and all grains. Whether or not someone has a true gluten sensitivity or allergy, most people can benefit from avoiding gluten due to its negative effects on the gut, digestion and immune responses.
Chickpea flour, characterized by a mildly nutty flavor, is a gluten-free substitute that excels in both savory and sweet culinary applications. It's a central ingredient in Indian cuisine for making traditional dishes like falafel, flatbreads, and fritters. The flour's high protein content makes it an excellent binding agent for veggie burgers and a thickening agent for soups and sauces.
Vegan Cooking: Chickpea flour is essential for those who follow a vegan diet due to its ability to bind ingredients in the absence of eggs.
Baked Goods: An array of baked goods including bread, cakes, muffins, and cookies benefit from the use of chickpea flour. It imparts a denser texture and is nutritious.
Pancakes and Socca: This flour is commonly used to create a variety of pancake-like dishes, including the French socca, boasting a crisp edge and soft center.
Indian Dishes: Integral to Indian cooking, chickpea flour is used to prepare various snacks and desserts, enhancing the taste and nutritional profile of traditional recipes.
Although chickpea flour is unique, several alternatives can mimic its properties in recipes:
All-Purpose Flour: For those not following a gluten-free diet, all-purpose flour is the go-to for most recipes, though it lacks the protein content of chickpea flour.
Gluten-Free Flours: For gluten-free alternatives, blends of rice flour (how long does rice flour last?), oat flour, almond flour, or coconut flour can be used in place of chickpea flour, each offering distinct flavors and textures.
DIY Chickpea Flour: Using dried chickpeas, one can make homemade chickpea flour with a high-speed blender, ensuring freshness and reducing waste.
Baking: Chickpea flour can replace up to 40% of all-purpose flour in baking, providing a more nutritious option with a heartier taste.
Blender Use: For homemade flour, a powerful, high-speed blender is recommended to achieve the finest consistency.
Chick Pea Powder Nutrition Facts
Carbs
A cup of chickpea flour contains about 350 calories. Most of those calories come from carbohydrate, including 10 grams of carbs from fiber and 10 grams come from sugar. The remaining carbohydrate is starch. The estimated glycemic index of chickpea flour is 44 (making it moderately glycemic).
Vitamins and Minerals
Flour made from garbanzo beans can help you increase your intake of certain vitamins and minerals. Chickpea flour has more than 4 milligrams of iron (25% of the daily value), 150 milligrams of magnesium (36% of the daily value), over 2.6 grams zinc (24% of the daily value), and 400 micrograms of folate (101% of the daily value). Chickpea flour is also an excellent source of thiamine, phosphorus, copper, and manganese.
Protein
One cup of chickpea flour has over 20 grams of protein, making it a smart choice if you are trying to increase your protein intake.
Fat
Most of the fat in chickpea flour is polyunsaturated fat (2.7 grams) and monousaturated fat (1.4 grams). Less than one gram is saturated fat.
Types of Chick Pea Powder
Dark Brown or Indian Black Chickpea
Indian Black chickpea is also called Bengal gram or Kala chana or Desi chickpea. It is small, from light to dark brown color with a rough coat. It is a powerhouse of nutrients, rich in protein, fiber, vitamins and has low glycemic index which makes it suitable for people with high blood sugar. Whole chana is great when used in a curry, sprouted for salads and roasted for snack.
Whole chana flour is made from this black chana and is different from besan. It is just like other whole grain flour that contain cereal germ, endosperm and bran. It can be used for making chapatti combined with other flours. It can not be substituted for whole wheat flour. Chapattis made with this flour looks dark brownish black but very tasty and nutritious.
Chana daal (lentil)
Chana daal or split bengal gram or yellow daal is made by peeling and splitting Bengal gram. Flour made from this daal has a pale yellow color, slightly strong taste to some but with a nutty flavor. It is popularly known by the name besan or gram flour. In kitchen it is used as a binding agent for Koftas (vegetable balls), batter for fritters, savory snacks, vegetarian pancakes (Cheelas) and sweet dishes.
Green Garbanzo Bean/ Hara Chana/Choliya
Green Chana is the greener counterpart of Kala Chana (dark brown chickpea/ bengal gram) and is available only in season when fresh crops of chickpeas are harvested. The frozen bags of green garbanzo beans from the Costco are the best so far, just as tender and crisp as fresh beans. Green garbanzo beans are an excellent source of folic acid and a good source of iron and they boast sweeter flavor than traditional garbanzos with the same satisfying, nutty texture that makes them so versatile. Use them for curries, dips, smoothies, salads, stuffing and many more.
The Production Process of Chick Pea Powder
1. Chickpea Shelling Technology
Chickpea shelling machine adopts hard rubber rolls and airflow to husk chickpea pod. Shelling principle is by passing two rotating rubber rolls in opposite directions at different speed, chickpea pod will be broken, then kernels & shells are sent by upward airflow and vibration screen separately into two outlets due to different gravity.
With advanced technology and compact structure, chickpea shelling becomes high-efficiently and cost-effectively.
2. Chickpea peeling technology
Chickpea wet type peeling machine adopts soft rubber rollers to peel chickpea skins. Peeling principle is by pouring wet chickpea to the soft rubber roller, chickpea skins will be peeled by rubber friction, then the skins and kernels will flow out from two outlets.
Chickpea peeling technology takes advantage of the soft rubber surfaces so it can protect chickpea from being squeezed when rubber rubs chickpea skins. And the airflow will send skins & kernels to the different outlet so it saves labors of picking.
Chickpea shelling and peeling technology are widely applied in chickpea processing machines & production lines. In processing steps, machines with this optimized technology can satisfy medium, large scale production.
III. Chickpea Processing Steps:
1. Sorting, shelling and peeling steps
(1)Sorting
Chickpea sorting can uniform chickpea size and contribute to shell efficiently without destroying shelling rolls. It can be done by manual work or sorting machine.
(2)Shelling
After grading, the uniformed chickpea will get husked by chickpea shelling machine. With the machine, you just need to put chickpea in the feed inlet and it will be shelled & separated automatically. As for different scales of processing factories, machines in the different capacity of 200-300 kg/h, 300-500 kg/h and 1000 kg/h can be customized. What's more, the rotary, roller and roll gap are all adjustable which can shell different kinds of chickpea. After shelling, the chickpea shells can be collected for further processing into animal feed.
(3)Peeling
Before peeling, chickpea should be soaked in water to reduce friction. Peeling is necessary because the peeled one tastes pure and it can be used in further processing like frying and grinding. Chickpea peeling machine can automatically complete peeling & separating process, all you need do is to pour wet chickpea into machine's feed inlet. Similarly, chickpea peeling machine has two capacities of 150kg/h and 200kg/h for customers to choose.
2.Frying, grinding steps
Peeled chickpea can be further processing by frying, grinding steps, etc.
(1)Frying
Before frying, the wet chickpea needs to be watered, a centrifugal dehydrator can complete dehydrating automatically. Then, chickpea will be poured into frying machine which adopts oil-water mixture technology, the waste residue will be sunk with water while chickpea gets fried in the upper.
(2)Grinding
The peeled chickpea can also be ground by grinding machine. The powder reduces transportation space and makes chickpea's nutrition easier to absorb.
Chickpea's frying and grinding are an example of various further processing methods, you can choose the ways you like to further process chickpea products.
Factors That Influence Chick Pea Powder Storage
Time
Flour doesn't have as long of a shelf life as dried or canned chickpeas because it's been ground up, which exposes a larger surface area of the chickpeas to oxygen, which shortens its shelf life.
Container
The package chickpea flour comes in is great – when it's sealed. As soon as you open it, the flour is exposed to oxygen. That's why it's important to transfer the flour to a sealed container, whether it's a ziplock bag with excess air removed or a glass or plastic sealable container.
Avoid storing chickpea flour in its original package once it's opened, which can allow oxygen and moisture to enter, reducing its freshness.
Temperature & humidity
If you live in a very hot or humid area, chickpea flour isn't likely to last long at room temperature. Excessively hot temperatures and high humidity can promote mold growth, so the best place to store chickpea flour is in the fridge or freezer.
If you live in a more moderate climate, chickpea flour is fine to be stored at room temperature as long as it's in a sealed container once opened.
Frequently Asked Questions
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