Powder: | Yes |
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Customized: | Customized |
Certification: | GMP, HSE, ISO 9001, USP, BP |
Suitable for: | Elderly, Children, Adult |
State: | Solid |
Purity: | >99% |
Samples: |
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Customization: |
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CERTIFICATE OF ANALYSIS:
Product Name: | Blue Spirulina Powder | Manufacture Date: | 2023-07-04 |
Product type: | Phycocyanin E18 | Report Date: | 2023-07- 10 |
Batch No.: | E1820230704 | Expiry Date: | 2025-07-03 |
Quality: | Food Grade | ||
Analysis Item | Specification | Results | Testing Method |
Color Value(10%E618nm) | >180unit | 197 unit | *As per below |
Phycocyanin % | ≥26% | 38.5% | SN/T 1113-2002 |
Physical Test | |||
Appearance | Blue Powder | Conform | Visual |
Odor | Characteristic | Conform | Smell |
Solubility | Water Soluble | Conform | Visual |
Taste | Characteristic | Conform | Sensory |
Particle Size | 100% Pass 80Mesh | Conform | Sieve |
Loss on Drying | ≤7.0% | 3.8% | Heat & Weight |
Chemical Test | |||
Lead (Pb) | ≤1.0 ppm | <0.15 ppm | Atomic absorption |
Arsenic (As) | ≤1.0 ppm | <0.41 ppm | |
Me-rcury (Hg) | <0.1 ppm | <0.01 ppm | |
Ca-dmium (Cd) | <0.2 ppm | <0.01 ppm | |
Aflatoxin | ≤0.2 μg/kg | Not detected | SGS in house method-Elisa |
Pesticide | Not detected | Not detected | SOP/SA/SOP/SUM/304 |
Microbiological Test | |||
Total Plate Count | ≤1000 cfu/g | <200 cfu/g | Bacterial Culture |
Yeast & Mold | ≤100 cfu/g | <10 cfu/g | Bacterial Culture |
E.Coli | Negative/g | Negative/g | Bacterial Culture |
Coliforms | <3 cfu/g | <3 cfu/g | Bacterial Culture |
Salmonella | Negative/25g | Negative/25g | Bacterial Culture |
Pathogenic Bacteria | Negative/g | Negative/g | Bacterial Culture |
Conclusion | Conforming to the quality standard. | ||
Shelf Life | 2 years, stored in tightly sealed con |
Product name | Specification | Product name | Specification |
Bilberry Extract | 1%-25% Anthocyanidin (uv) 1%-36% Anthocyanin (HPLC) 5:1, 10:1, 20:1 (TLC) |
Black wolfberry/Goji Extract | 1%-25% Anthocyanidin (uv) 1%-25% Anthocyanin (HPLC) |
Blackberry Extract | Anthocyanidins 1%-25% UV 5:1, 10:1, 2 |
Black Currant Extract | 1%-25% Anthocyanidins (UV) 1%-36% Anthocyanin (HPLC) 1%-60% Proanthocyanidins (Uv) |
Black Elderber | 1%-25% Anthocyanidin (uv) 1%-36% Anthocyanin (HPLC) 1, 10:1, 20:1 (TLC) |
Blueberry Extract | 1%-25% Anthocyanidins (UV) 1%-36% Anthocyanin (HPLC) 1%-30% Pterostilbene (HPLC |
Black Rice Extract | 1%-25% Anthocyanidins (UV) 1-35% C3 |
Acai Berry Extract | 1%-25% Anthocyanidins (UV) 1%-25% polyphenol |
Cranberry Extract | 1%-25% Anthocyanidins (UV) 1%-60% Proanthocyanidins (UV) |
Aronia Chokeberry Extract | 1%-25% Anthocyanidins (UV) 1%-36% Anthocyanin (HPLC) 1%-60% Proanthocyan |
Purple Corn Extract | 1%-25% Anthocyanidins (UV) 5:1, 10:1, 20:1 |
Roselle Extract | 1%%-25% Anthocyanidins (UV) |
Mulberry Extract | 1%-25% Anthocyanidins (UV) 1%-36% Anthocyanin (HPLC) |
Raspberry Extract | 1%-25% Raspber |
Purple Potato Extract | 1%-10% Anthocyanidins (UV) | Cherry Extract | 1%-25% VC |
Lingonberry Extract | 1%-25% Anthocyanidins (UV) 1%-60% Proanthocyanidins (UV) |
Black Bean Hull Extract | 1%-15% Anthocyanidins (UV) 1%-30% Anthocyanin (HPLC) |
Grape Seed Extrac | 95% Proanthocyanidins (UV) | Grape Skin Extract | 1%-50% Resveratrol 1%-15%Anthocyanidins (UV) 1%-40%Proanthocyanidins (UV) 1%-50% polyphenol |
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