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State: Powder
Chracter: White to Light Yellow
Certification: ISO22000
Specification: Powder
Assay Method: TLC
Botanical Source: Piper nigrum
Botanical Part Used: Seed
| White Pepper Powder | |||
| Product Code | N/A | Specification | Powder |
| Botanial Source | Piper nigrum | Part Used | Seed |
| Extract Solvent | None | Assay Method | TLC |
| Character | White to Light Yellow | Certification | ISO22000 |
| HS Code | 2103909000 | Shelf Life | 2 Years |
| Description |
White pepper consists solely of the seed of the ripe fruit of the pepper plant, with the thin darker-coloured skin (flesh) of the fruit removed. Ground white pepper is commonly used in Chinese, Thai, and Portuguese cuisines. It finds occasional use in other cuisines in salads, light-coloured sauces, and mashed potatoes as a substitute for black pepper, because black pepper would visibly stand out. However, white pepper lacks certain compounds present in the outer layer of the drupe, resulting in a different overall flavour. The main component of white pepper is piperine, also contains a certain amount of aromatic oil, crude protein, crude fat and soluble nitrogen, can dispel fishy, greasy, digestive; odor can enhance appetite; stomach cold caused by cold stomach and abdominal pain, intestinal tinnitus diarrhea has a very good relief, and treatment of wind and cold; white pepper powder has antiseptic and antibacterial effect, can solve the fish and shrimp meat poison, can also improve the female leucorrhea abnormalities and epilepsy. |
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| Function |
·Seasoning. |
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Introduction Of Bamboo Leaf Extract
Introduction Of Bamboo Leaf Extract
1. As multifunctional food additives
Bamboo Leaf Extract AOB is a yellow or brownish-yellow powder obtained from bamboo leaves. Its main antioxidant components include flavonoids, lactones and phenolic acids, which are characterized by both blocking the chain reaction of fat auto-oxidation and chelating transition state metal ions, acting as both primary and secondary antioxidants. It has a calm flavor and taste, no medicinal taste, bitterness and irritating odor, good water solubility, stable quality, and can effectively resist acidolysis, pyrolysis and enzymatic digestion, and is suitable for a variety of food systems.
In view of Bamboo Leaf Extract AOB's high quality, safety, odorless, low price, natural, nutritional and multi-functional, Bamboo Leaf Extract application in the food field includes but is not limited to the following: edible oil , oily food , meat products , aquatic products, fruit juices, beverages, brewing wine , and tea beverages, , brewing wine , dairy products , condiments , puffed food , pastries, etc., the recommended use amount is 0.005-0.05% .
