Elderberry Fruit Extract
Product Description
Elderberry fruit extract is a natural bioactive substance with high nutritional value, mainly composed of 4 polyphenols and 41% extract, processed through scientific formula and extraction process. The color of this product is a beautiful purple red powder, with a natural aroma and rich taste, making it very suitable for making beverage products.
This product has excellent application effects in acidic beverages, sparkling wine, and fruit wine. Firstly, adding a certain amount of elderberry fruit extract to the beverage bottle can increase the taste of the beverage and enhance its antioxidant, anti-inflammatory and other bioactive components. Secondly, adding an appropriate amount of elderberry fruit extract to sparkling wine and fruit wine can make the taste of the wine more intense. It can balance the acidity in beverages, regulate pH, and improve antioxidant capacity.
In addition, elderberry fruit extract also has various health benefits. The polysaccharides, polyphenols, organic acids and other components it contains have excellent antioxidant effects, which can alleviate oxidative stress reactions in the body and improve the natural immunity and resistance of the human body. At the same time, the extract of elderberry fruit also has various effects such as anti-inflammatory, anti-tumor, hypoglycemic, liver protection, and promoting intestinal health.
In summary, elderberry fruit extract, as a natural bioactive substance, is widely used in the production of acidic beverages, sparkling wines, and fruit wines. Its presence not only improves the taste and quality of beverages, but also has various health effects, which are beneficial to consumer health. We believe that in the future market, the high-quality product of elderberry fruit extract will definitely be favored by people and become the mainstream product in the market.
Product analysis
SPECIFICATION | ||
ProductName:elderberry fruit supplement | Origin of Material:China | |
Botanical Source:Sambucus nigra L | Part Used:Fruit | |
ANALYSIS | SPECIFICATION | REMARK |
Appearance | Purplish red fine powder | |
Odor | Characteristic | Organoleptic |
Taste | Characteristic | Organoleptic |
Sieve Analysis | 100% pass 80 mesh | |
Loss on Drying | ≤5% | 2 hours in 105°C |
Bulk Density | 40-60g/100ml | |
Total Ash | ≤5% | |
Heavy Metals | ≤10ppm | EP2.4.8 |
As | ≤1ppm | ICP-MS |
Pb | ≤3ppm | ICP-MS |
Microbiological Test | ||
Total Plate Count | ≤10000cfu/g | |
Yeast & Mold | ≤1000cfu/g | |
E.Coli E | Negative | |
Salmonella | Negative | |
Storage: In cool & dry place. Keep away from strong light and heat. | ||
Shelf Life: 2 years when properly stored. | ||
* There is likely to be minor colour variation from batch to batch due to geographical(origin) and seasonal variations of the material. | ||
Product process
Packing