| ≥1 piece |
English Name: capsaicin
Latin Name: capsicum annuum
Active Ingredient: capsaicin
Test Method: HPLC
Appearance: brown or white powder
Specification:1%,4%,5%,6%,8%,9%,10%,15%,20%,40% 55%,60% , 90%,95%,98%,99%
Sieve Analysis: 100mesh
Residue on Ignition: ≤5%
Extraction Solvent: Ethanol
Total Plate Count: <1000cfu/g
Yeast and Mold: <25cfu/g
E. Coil: Negative
Staphylococcus aureus: Negative
Storage: Store in cool and dry place; Away from strong sunlight, heat and moisture.
Package: 10kg/carton or 25kg/drum,2.5kg/bag, vacuum packing.
Certificates
HACCP Certificate, ISO9001 Certificate, Halal Certificate, CIQ Certificate, PONY Certificate and US FDA Certificate. Now, we can do commodity inspection