Manufacture Top Grade Chilli Pepper Extract, 4: 1 10: 1 2% Capsaicin

• Certification: ISO, FDA, HACCP
• Assay Method: HPLC, Tlc
• Application Form: Paste, Tablet, Capsule
• Application: Food, Health Care Products
• State: Powder
• Extract Source: Chilli Pepper
• Color: Brown
• Packing Detail: 25kg/Drum
• Appearance: Brown Fine Powder
• Part Used: Fruit
• Botanic Name: Capsicum Annuum L.
• Solubility: Partly Soluble in Water
• Transport Package: Drum
• Specification: 4: 1/10: 1/ 2% Capsaicin
• Trademark: Kindherb
• Origin: China
• HS Code: 1302199099
• Production Capacity: 10000kg Per Month

Product Description

PRODUCT DETAILS                                                                      

 

 Product Name:  Chilli Pepper Extract

 Botanic  Name: Capsicum annuum L.

 Specification:  4:1 10:1 ,NLT 2% Capsaicin

 Part of used: Fruit

 Appearance: Brown fine powder

 

 

TECHNICAL DATE SHEET                                                           

PRODUCT SPECIFICATIONS
Product Name:	Chilli pepper extract
Botanic  Name:	Capsicum annuum L.
Scientific name(Family/Genus/Species)	Solanaceae/Capsicum/C.annuum
Part of plant	Fruit
Solvent extraction	30% water & 70% ethanol
Country of Origin:	China
Excipent	10% maltodextrin
ANALYSIS ITEMS	SPECIFICATION	TEST METHOD
Appearance	Fine powder	Organoleptic
Color	Brown	Visual
Odour & Taste	Characteristic	Organoleptic
Identification	Identical to R.S. sample	HPTLC
Capsaicin	NLT 2.0%	HPLC
Extract ratio	10:1
Solubility	Partly soluble in water
Hydrocarbons PAHs	≤ 50 ppb -Reg.UE 1933/2015	GC-MS
Benzo(a)pyren	≤ 10 ppb -Reg.UE 1933/2015	GC-MS
Radioactivity	≤ 600 Bq/Kg -Reg. CE 1409/2009
Apparent density	0.4-0.7g/ml
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)	≤1000 cfu/g	USP39 <61>
Yeast/Moulds(TAMC)	≤100 cfu/g	USP39 <61>
Bile-tol.gram- b./Enterobact.:	≤100 cfu/g
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>

 
PRODUCT FUNCTION                                                                  

1 Chilli Pepper Extract increase the brains of production of serotonin.
2 Chilli Pepper Extract anti-convulsant and anti-epileptic action and anti-aging
3 Chilli Pepper Extract alter contractions in the upper and lower digestive tract.
4 Chilli Pepper Extract decrease ulceration of the stomch.
5 Chilli Pepper Extract stimulate production of melanin.
6 Chilli Pepper Extract improve immunity of body.



Application:
 

1. Chilli Pepper Extract is used as natural red coloring matter.

2. Chilli Pepper Extract is used as natural condiment and seasoning.

 

 

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