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Ginger is a plant that can be used as both medicine and food, and is widely used. The original juice of ginger also has good antioxidant properties, which can be used to prevent the oxidation and rancidity of meat products and other foods.
Item | Specification | Result | Testing Methods |
Gingerols | ≥10% | 10.89% | HPLC |
Organoleptic | |||
Appearance | Yellow Fine Powder | Conforms | Visual |
Odor/Taste | Unique smell/taste ofginger | Conforms | Organoleptic |
Part Used | Root | Conforms | / |
Drying Method | Spray Drying | Conforms | / |
Physical Characteristics | |||
Particle Size | NLT 95% Through 30 mesh | Conforms | 30 mesh |
Loss on Drying | <=7.0% | 3.5% | CP2020 (80 oC, 4 h) |
Acid value (measured by fat) | <=1mg/g | 0.43 | CP2020 |
Peroxide value | <=0. 13% | 0.02% | CP2020 |
Heavy metals | |||
Total Heavy Metals | ≤10ppm | <10ppm | Colorimetry |
Lead | ≤2 ppm | Conforms | Atomic Absorption |
Cadmium | ≤1 ppm | Conforms | Atomic Absorption |
Arsenic | ≤2 ppm | Conforms | Atomic Absorption |
Hg | ≤0 .5ppm | Conforms | Atomic Absorption |
Microbiological Tests | |||
Total Plate Count | ≤1,000cfu/g | 120cfu/g | CP2015 |
Total Yeast & Mold | ≤100cfu/g | 10cfu/g | CP2015 |
E. Coli | Negative/g | Negative | CP2015 |
Salmonella | Negative/10g | Negative | CP2015 |
Staphylococcus | Absence/10g | Negative | CP2015 |
Irradiation | None | None |