Bilberry Extract - Anthocyanins,China FOODCHEM price supplier

 Specification

ITEM	STANDARD
Appearance	Dark-violet fine powder
Odor	Characteristic
Tasted?	Characteristic
Assay(Anthocyanins)?	25% Min
Sieve Analysis?	100% pass 80 mesh
Loss on Drying	5% Max.??????????????
Bulk density?	45-55g/100ml??????????
Sulphated Ash??	4% Max.
extract Solvent	Alcohol & Water
Heavy Metal?	10ppm Max
As	5ppm Max
Residual Solvents?	0.05% Max.?
Total Plate Count	1000cfu/g Max
Yeast &Mold	100cfu/g Max
E.Coli	Negative?
Salmonella??	Negative?

Details

Anthocyanins  (also anthocyans; from Greek: ?νθ?ς (anthos) = flower + κυαν?ς (kyanos) = blue) arewater-soluble vacuolar pigments that may appear red, purple, or blue dependingon the pH. They belong to a parent class of molecules called flavonoidssynthesized via the phenylpropanoid pathway; they are odorless and nearlyflavorless, contributing to taste as a moderately astringent sensation.Anthocyanins occur in all tissues of higher plants, including leaves, stems,roots, flowers, and fruits. Anthoxanthins are clear, white to yellowcounterparts of anthocyanins occurring in plants. Anthocyanins are derived fromanthocyanidins by adding pendant sugars.

Plantsrich in anthocyanins are Vaccinium species, such as blueberry, cranberry, andbilberry; Rubus berries, including black raspberry, red raspberry, andblackberry; blackcurrant, cherry, Eggplant peel, black rice, Concord grape,muscadine grape, red cabbage, and violet petals. Anthocyanins are less abundantin banana, asparagus, pea, fennel, pear, and potato, and may be totally absentin certain cultivars of green gooseberries. Red-fleshed PEACHES are rich inanthocyanins.