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State: Powder
Chracter: Yellow to Brown Red
Certification: ISO22000, HALAL
Specification: Saffron>3.5%, Safflomin A 1.0%- 3.0%
Assay Method: HPLC
Botanical Source: Carthamus Tinctorius
Botanical Part Used: Flower
Model: C060302
Safflower, (Latin name: Carthamus tinctorius L.) is an annual herb of the family Asteraceae, genus Safflower. Up to 150 cm tall. It is native to Central Asia. Our safflower comes from Tibet, China. Safflower likes warm, dry climate, is cold resistant and tolerates barrenness.Saffron is prized for its pungent golden stigmas, used to flavor and color foods, and as a dye. Some of the herbs mentioned in the Bible in Song of Songs, chapter 4, verse 14 include saffron. It has a strong, distinctive aroma and bitter taste. It is used in Mediterranean and Oriental cuisine, as well as in English, Scandinavian and Balkan bread as a coloring and flavoring agent. It is also an important ingredient in French cuisine with a strong fish stew.
Crocin, also known as saffron glucoside and saffronin, is a class of water-soluble carotenoids based on saffronin I (crocin I), which is one of the main medicinal components of the Chinese herb saffron and the quality evaluation index of saffron in the pharmacopoeia and has a wide and good pharmacological effect.
Saffron has good effect on many central nervous system diseases such as neurodegenerative diseases, mental disorders, epilepsy, convulsions and insomnia, and many cardiovascular system diseases such as hypertension, hyperlipidemia and atherosclerosis, etc.
Modern research has shown that Crocin have good curative effects on a variety of central nervous system and cardiovascular system diseases, as well as anti-cancer, anti-inflammatory, antioxidant, hepatoprotective and anti-diabetic effects, etc. In addition, it has long been used as a spice, dye and food additive.
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% .
