High Standard 4: 1~20: 1 Bean Pod Extract

• Certification: ISO, Kosher
• Assay Method: Tlc
• Application: Food, Health Care Products
• State: Powder
• Extract Source: Bean Pod
• Color: Brown
• Packing Detail: 25kg/Drum
• Appearance: Brown Powder
• Part Used: Seed
• Latin Name: Pisum Sativum Linn
• Transport Package: Drum
• Specification: 4: 1~20: 1
• Trademark: Kindherb
• Origin: China
• Production Capacity: 10000kg Per Month

Product Description

PRODUCT DETAILS                                                                      

 

 Product Name: Bean pod extract  

 Latin Name: Pisum sativum Linn

 Specification: 4:1~20:1
 Test Method: TLC

 Part of used:Seed

 Appearance: Brown fine powder

 

 

TECHNICAL DATE SHEET                                                           

TECHNICAL DATE SHEET
PRODUCT SPECIFICATIONS
Product Name:	Bean pod extract
Botanic  Name:	Pisum sativum Linn
Part of plant	Seed
Country of Origin:	China
Excipent	20% maltodextrin
ANALYSIS ITEMS	SPECIFICATION	TEST METHOD
Appearance	Fine powder	Organoleptic
Color	Brown fine powder	Visual
Odour & Taste	Characteristic	Organoleptic
Identification	Identical to R.S. sample	HPTLC
Extract Ratio	4:1
Sieve Analysis	100% through 80 mesh	USP39 <786>
Loss on drying	≤ 5.0%	Eur.Ph.9.0 [2.5.12]
Total Ash	≤ 5.0%	Eur.Ph.9.0 [2.4.16]
Lead (Pb)	≤ 3.0 mg/kg	Eur.Ph.9.0<2.2.58>ICP-MS
Arsenic (As)	≤ 1.0 mg/kg	Eur.Ph.9.0<2.2.58>ICP-MS
Cadmium(Cd)	≤ 1.0 mg/kg	Eur.Ph.9.0<2.2.58>ICP-MS
Mercury(Hg)	≤ 0.1 mg/kg -Reg.EC629/2008	Eur.Ph.9.0<2.2.58>ICP-MS
Heavy metal	≤ 10.0 mg/kg	Eur.Ph.9.0<2.4.8>
Solvents Residue	Conform Eur.ph. 9.0 <5,4 > and EC European Directive 2009/32	Eur.Ph.9.0<2.4.24>
Pesticides Residues	Conform Regulations(EC) No.396/2005 including annexes and successive updates Reg.2008/839/CE	Gas Chromatography
Aerobic bacteria(TAMC)	≤10000 cfu/g	USP39 <61>
Yeast/Moulds(TAMC)	≤1000 cfu/g	USP39 <61>
Escherichia coli:	Absent in 1g	USP39 <62>
Salmonella spp:	Absent in 25g	USP39 <62>
Staphylococcus aureus:	Absent in 1g
Listeria Monocytogenens	Absent in 25g
Aflatoxins B1	≤ 5 ppb -Reg.EC 1881/2006	USP39 <62>
Aflatoxins ∑ B1, B2, G1, G2	≤ 10 ppb -Reg.EC 1881/2006	USP39 <62>
Packing	Pack in paper-drums and two plastic-bags inside N.W. 25 kgs I.D.35xH51cm.
Storage	Store in a well-closed container away from moisture, light, oxygen.
Shelf Life	24 months under the conditions above and in its original packaging

 
PRODUCT FUNCTION          
                                                       

• 1. Pisum sativum extract pea peptides have very high water-holding and oil absorption properties as well as good gel forming property, which can be used in hams and other meat products as an excellent additive.
  
  
  2. Pisum sativum extract pea peptides has a certain degree of foamability and foam stability, which can partially replace eggs to be added to pastry products.
  
  3. Pisum sativum extract pea peptides has excellent emulsifiability and emulsion stability, which can be used as emulsifiers for various types of foods; pea peptides can quickly emulsify fat, to prepare sausages with good emulsifiability. Sausages made in this way are very tasty with high nutritional values.
  
  4. If added into biscuits, pisum sativum extract pea peptides can enhance the flavor and strengthen the proteins; in addition, it can be developed into health foods having different functions.
  
  5. Pisum sativum extract pea peptides can also be used in flour products. For example, adding pea peptide into flour can improve the nutritional value, intensity and gluten strength of noodles, and thus improve the appearance and taste of flour foods.

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