Royal jelly is the secretion of the honey bee hypopharyngeal glands.
Fresh royal jelly is yellowish in color, milky and sticky. It has a sour, hot and tart taste that stimulate the tongue. At a temperature higher than 0 degree Celcius, its ingredients especially 10-Hydroxy-2-decenoic Acid (10-HDA) may deteriorate easily. Therefore, it must be kept frozen preferably below negative 18 degree Celcius.
If the fresh royal jelly is kept in a refrigerator at -4 degree Celcius, it can be kept for 4-6 months. However, if it is kept in a freezer at a temperature below -18 degree Celcius, it can be kept for a period up to 2 years.
Its 10-HDA content is between 1.4% and 2%.
Because of the above features, it is not portable. Every steps must be observed properly during the delivery of fresh royal jelly from one point to another.
In contrast, lyophilized royal jelly is dried royal jelly in powder form or contained in a capsule. It is made from fresh royal jelly by processes called spray drying or freeze drying. The natural nutritional ingredients are preserved. Its 10-HDA is between 4% and 5%. It has longer shelf life than fresh royal jelly.
The most important thing is that lyophilized royal jelly is portable and hence can be taken at any time to your convenience.
Posted by Chai Yong of http://www.the-honey.com.