Bilberry Extract-Anthocyanins Plant Extract Free Sample

• Customization: Available
• CAS No.: /
• Formula: /
• Model NO.: FoodKem
• EINECS: /
• Resource: Natural
• Application: in Food Industry
• Transport Package: Leather Bag
• Specification: 25KG/BAG
• Trademark: FoodKem
• Origin: China
• HS Code: 2936270000
• Production Capacity: 1 Milllion Metric Ton Per Year

Product Description

Product Description

Anthocyanins are water-soluble vacuolar pigments that may appear red, purple, or blue depending on the pH. They belong to a parent class of molecules called flavonoidssynthesized via the phenylpropanoid pathway; they are odorless and nearly flavorless, 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 yellow counterparts of anthocyanins occurring in plants. Anthocyanins are derived from anthocyanidins by adding pendant sugars.
Plantsrich in anthocyanins are Vaccinium species, such as blueberry, cranberry, and bilberry; Rubus berries, including black raspberry, red raspberry, and blackberry; 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 in anthocyanins.

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

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