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Natural Antioxidants for Brewed wine (grape wine, yellow wine, and beer)
1-acts both as antioxidant and a nutrition intensifier
2-clearing free radicals by 40.0% and 28.5% comparing with the wine without AOB
3-lower the turbidity
4-decrease the diacetyl content
5-increase the antioxidation and storage stability, prolong the shelf life
6-maintain the original quality of wine body, endow the product with simple-but-elegant bamboo fragrance and mellow taste
7- natural (extracted from bamboo leaf) not synthetic
8-thermostability (which VC or VE do not possess), withstand up to 380 centigrade
Specification:
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original |
bamboo (Phyllostachys glauca McClure ) leaf extracts |
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appearance |
brownish yellow powder |
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tasting |
pleasant light bamboo flavor, little bitter |
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AOB-1d |
AOB |
AOB-2 |
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flavonoid % ≥ |
20 |
30 |
40 |
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lacton % ≥ |
10 |
15 |
15 |
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phenolic acid ≥ |
20 |
30 |
36 |
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ash ≤ |
6 |
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As (mg/kg) ≤ |
3 |
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Pb (mg/kg) ≤ |
10 |
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Drying shrinkage (%) ≤ |
8% |
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Antioxidants of bamboo leaves is natural nutritional, and mut-functional food additives which is of rich resources, safety, good effect, and low cost. AOB is yellow or brown powders or particles obtained from bamboo leaves, wherein the main antioxidative components include flavones, lactones, phenolic acids. AOB can either inhibit lipid autoxidation chain reaction, or chelate transitional metal ions, and can be used as primary and second antioxidant. AOB can eliminatenitrite and inhibit and synthesis of N-nitrosamine, and has anti-bacteria, bacteriostatic, deodorizing, aroma enhancing etc. Functions. AOB can be commonly used in oil-containing food, meat product. Fishery product, expanded food etc. Food systems.
Safety Concerns
ADI 43mg/kg weight, so for 60kg person, acceptable daily intake is 2580mg.