HONGDA Cosmetic Use 1% 5% Allicin Powder Garlic Extract
| Waiting for you in Vitafoos Exhibition, Geneva, B156 |
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| Factory Natural Garlic extract powder Allicin 1%-5% Garlic powder Garlic Oil |
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Garlic Extract 5% | | Batch No. | | GE190215 | | Manufacturing Date | 02/15/2019 | | Batch Quantity | 1000KG | | Expiration Date | 02/14/2021 | | Botanical Source | Allium sativum L | Country of Origin | China | | Appearance | White like Fine Powder | Part Used | Bulb | (100% Natural) | | Solvents Used | Water | Carrier Used | Non | | | Sterilization Method | Heat || NON-IRR | Kosher || Halal | Yes || No | | | | | | | | | | | | ITEMS | | SPECIFICATION | RESULT | METHOD | | Ratio | 5% | | 5% | HPLC | | Identification | Correspond to standard | Conform | HPLC | | PHYSICAL CHARACTERISTICS | | Particle Size | NLT 95% Through 80 mesh | 98% | Analytical sieving || USP <786> | | Loss on Drying | NMT 5.00% | 3.01% | USP <731> | | Total Ash | NMT 5.00% | 2.98% | USP <561> | | Bulk Density | Between 40-60g/100ml | 52.5g/100ml | USP <616> Method I | | CHEMICAL CHARACTERISTICS | | Residual Solvent | NMT 5000ppm | | 65.5ppm | GC || USP <467> | | Pesticide Residue | Meet the requirements | Not Detected | GC || USP <561> | | Heavy Metals(as Pb) | NMT 10ppm | | 3.509ppm | USP <231> Method II | | Arsenic (As) | NMT 2ppm | | 0.560ppm | ICP-MS | | Lead (Pb) | NMT 2ppm | | 0.780ppm | ICP-MS | | Cadmium(Cd) | NMT 1ppm | | 0.056ppm | ICP-MS | | Mercury(Hg) | NMT 1ppm | | 0.024ppm | ICP-MS | | MICROBIOLOGICAL CHARACTERISTICS | | Total Plate Count | NMT10000cfu/g | | 456cfu/g | USP<61> | | Total Yeast & Mold | NMT1000cfu/g | | 189cfu/g | USP<61> | | E.Coli | Not Detected in(g) 10 | Not Detected | USP<61> | | Salmonella | Not Detected in(g) 25 | Not Detected | USP<61> | | Staphylococcus | Not Detected in(g) 10 | Not Detected | USP<61> | | Packing and Storage | Polyethylene bag with cardboard drum. 25kg net. | | | Store in tight, light-resistant containers, avoid exposure to direct sunlight, moisture and | | | | excessive heat. | | | Tested by: | Date:02/21/2019 | Approved by: | Date:02/21/2019 |
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