Halal Kosher 10: 1 20: 1 Blackberry Powder Blackberry Fruit Extract Powder

• Certification: ISO, HACCP
• Storage Method: Normal
• Application: Food, Health Care Products, Medicine
• State: Powder
• Extract Source: Fruit
• Type: Anthocyandins
• Model NO.: blackberry fruit extract powder
• CAS: 528-58-5
• Appearance: Purple Red Fine Powder
• Transport Package: Drum
• Specification: 1%~25% Anthocyandins
• Trademark: Recedar
• Origin: China
• HS Code: 1302199099
• Production Capacity: 1000t

Product Description

China supply 1%~25% Anthocyandins Acai Berry Extract Powder
 

 

Blackberry Extract
Latin name: Rubus
Appearance: Dark purple powder
Specifications:
1. Anthocyanidins 1-25% Test by UV
2. Anthocyanins 1-25% Test by HPLC
3. Extract Ratio: 5:1, 10:1, 20:1 etc.
4. Fruit Powder

Description of Blackberry Extract:
Blackberries, also called brambles, supply a good percentage of the daily requirement of magnesium, potassium, iron, 
and zinc too. Blackberries also contain copper which is essential in bone metabolism and in the production of healthy 
white and red blood cells. Rich in both soluble and insoluble fiber, Blackberries also contain xylitol, a low-calorie sugar
substitute found in the fruit's fiber.

Function:
1. Enhancing night vision or overall vision
2. Reducing cancer cell proliferation and inhibiting tumor formation
3. Preventing Cardiovascular disease 
4. Aid in the prevention of obesity and diabetes
5. Capacity to modulate cognitive and motor function to enhance memory
6. Benefit for pancreatic disorder

Application: pharmaceutical health care products, beverage and food additives.

 

Package	carton drum with two plastic bags inside
Net weight	25KG/Drum
Storage	Sealed in cool and dry place to avoid moisture and light
Shelf life	2 years when properly stored
Lead time	1~3 days after confirmation

 

Item	Specification	Result	Method
proanthocyanidin	25%	25.16%	UV
Organoleptic
Appearance	Purple red fine powder	Purple red fine powder	Visual
Odor	Characteristic	Characteristic	Organoleptic
Taste	Characteristic	Characteristic	Organoleptic
Physical Characteristics
Particle Size	100%Through 80 mesh	Complies	USP < 786 >
Loss on Drying	≤5.00%	3.29%	USP
Ash content	≤5.00%	2.41%	3h at 600ºC
Heavy metals
Irradiation detection	Not irradiated(PPSL<700)	Complies	PPS L(CQ-MO-572)
Allergen detection	Non ETO Treated	Complies	USP
Heavy metals(as Pb)	USP standards(<10ppm)	<10ppm	USP < 231 >
Arsenic (As)	≤3ppm	Complies	ICP-OES(CQ-MO-247)
Lead (Pb)	≤2ppm	Complies	ICP-OES(CQ-MO-247)
Cadmium(Cd)	≤1ppm	Complies	ICP-OES(CQ-MO-247)
Mercury(Hg)	≤0.1ppm	Complies	ICP-OES(CQ-MO-247)
Pesticide Residue	Non-detected	Non-detected	USP < 561 >
Microbiological Tests
Total Plate Count	NMT1000cfu/g	Complies	FDA-BAM
Total Yeast & Mold	NMT100cfu/g	Complies	FDA-BAM
E.Coli	Negative	Negative	FDA-BAM
Salmonella	Negative	Negative	FDA-BAM
Conclusion	Complies to the above requirements.
Packing and Storage	25kg carton drum;Stored in a well-closed container in cool and dry,away from sunlight and moisture.

 

Anthocyanidins Series Products
Product Name	Specification	Method
Bilberry Extract	Anthocyanins  1-36% Anthocyanidins  1-25%	HPLC              UV
Cranberry Extract	Anthocyanidins  1-25%         Proanthocyanidins  1-60%	UV                           BL-DMAC
Black Currant Extract	Anthocyanins  1-36%     Anthocyanidins  1-25% Proanthocyanidins  1-40% Polyphenols  1-35%	HPLC              UV                            UV                            UV
Black Elderberry Extract	Anthocyanins  1-25% Anthocyanidins  1-25%	HPLC              UV
Raspberry Extract	Raspberry Ketone  1-25%	GC
Acerola Cherry Extract	Vitamin C C 1-25%	UV
Aronia Chokeberry Extract	Anthocyanidins  1-20%     Proanthocyanidins  1-60% Polyphenols  1-40%	UV
Blueberry Extract	Anthocyanins  1-36% Anthocyanidins  1-30% Pterostilbene  1-30% Proanthocyanidins  1-30%	HPLC              UV                       HPLV                       UV
Blackberry Extract	Anthocyanins  1-25% Anthocyanidins  1-25%	HPLC              UV
Acai Berry Extract	Anthocyanidins 1-25% Polyphenols 1-25%	UV
Black Bean Peel Extract	Anthocyanins  1-30% Anthocyanidins  1-15%	HPLC              UV
Lingonberry Extract	Anthocyanidins  1-25% Proanthocyanidins  1-60%	UV
Mulberry Extract	Anthocyanidins  1-25%            Anthocyanins  1-36%	UV  HPLC
Purple Corn Extract	Anthocyanidins  1-10%	UV
Black Goji  Extract	Anthocyanins  1-25%     Anthocyanidins  1-25%	HPLC              UV
Hibiscus Flower Extract              (RoselleExtract)	Anthocyanidins  1-10%	UV
Grape peel Extract	Resveratrols 1-20% Anthocyanidins 1-10% Proanthocyanidins 1-40% Polyphenols  1-30%	HPLC UV
Purple Potato Extract	Anthocyanidins 1-10%	UV
Rose Extract	Anthocyanidins 1-10%                     Flavones 1-15%	UV