ISO SGS Certified Pure Natural Turmeric Plant Extract

 
 
单价 1.00 / kg对比
销量 暂无
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发货 Chinashandongqingdao
库存 500kg
过期 长期有效
更新 2020-03-10 11:33
 
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Qingdao Vital Nutraceutical Ingredients Bioscience Co., Ltd.

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Product Name: ISO SGS Certified Pure Natural Turmeric Plant Extract Model NO.: Extract Extract Source: Turmeric State: Powder Application: Food, Health Care Products, Medicine Application Form: Injection, Lotion, Suppository, Paste, Tablet, Capsule Assay Method: HPLC, UV Certification: RoHS, BRC, ISO, FDA, HACCP, SGS Product Name: Turmeric Extract Appearance: Yellow Powder Active Ingredient: Curcumin CAS#: 458-37-7 Shel Life: 2 Years Trademark: VNI Transport Package: Drum/Carton Specification: 25kg/Drum Origin: Shandong HS Code: 2932999099 Product Description Turmerichas a peppery, warm and bitter flavor and a mild fragrance slightly reminiscent of orange and ginger, and while it is best known as one of the ingredients used to make curry, it also gives ballpark mustard its bright yellow color.Turmeric comes from the root of the Curcuma longa plant and has a tough brown skin and a deep orange flesh. Turmeric has long been used as a powerful anti-inflammatory in both the Chinese and Indian systems of medicine. Turmeric was traditionally called "Indian saffron" because of its deep yellow-orange color and has been used throughout as a condiment, healing remedy and textile dye.Product Name:TurmericextractSpecification:95%Appearance:Yellow powderActive Ingredient:curcuminClinical ApplicationFood, Beverage, MedicineColor:YellowSolubility:100% water solubeCas#458-37-71.Mainly used as flavor additive to pigments and foods;2.It also has a good performances such as anticancer, anti,inflammatory antioxidation, antimutagenics, Lipoidemia reducing and etc;3.Now it is used as a food coloring since it normally gives food (slightly yellow color) is used to protect food products from sunlight;4.The curcumin/polysorbate solution or curcumin powder dissolved in alcohol is used for water- containing products. Over-coloring, such as in pickles, relishes, and mustard, is sometimes used to compensate for fading.
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