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Product Code: C061002
Character: Light Yellow to Yellow Brown Powder
Certification: ISO22000, Kosher, Halal
Specification: Total saponins 5%-20%
Assay Method: UV
Botanical Source: Panax Ginseng
Botanical Part Used: Root
| Korean Red Ginseng Extract | |||
| Product Code | C061002 | Specification | Total saponins 5%-20% |
| Extract Source | Panax Ginseng | Part Used | Root |
| Extract Solvent | Ethanol / Water | Assay Method | UV |
| Character | Light Yellow to Yellow Brown | Certification | ISO22000, KOSHER, HALAL |
| HS Code | 1302199099 | Shelf Life | 2 Years |
| Introduction |
Red ginseng, on the other hand, is concocted from fresh ginseng that has been moistened, cleaned, sorted, steamed, dried, and dried. The surface of red ginseng is translucent, yellowish brown, with longitudinal wrinkles and whisker root detachment marks, hard and brittle, take several slices of red ginseng in the hands of shaking, there is a crisp collision sound; the cross-section is flat and horny, the gas is slightly fragrant and special, the taste is sweet and slightly bitter, and the ginseng flavor is heavier.
Red ginseng extract is extracted from ginseng Panax cinsenac.A.Mev by steaming the dry exploded root as raw material, the main active ingredient is ginsenoside, with anti-shock effect, anti-hemorrhagic shock and acute middle pieces of the effect of shock is particularly notable: increase the heart rate, cardiac failure when the cardiac effect is more pronounced; on the nervous system of humans or animals, the cardiovascular system, the endocrine system, It has obvious effects on human or animal nervous system, cardiovascular system, endocrine system, digestive system, reproductive system and so on.
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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% .
