China Natural Source Healthy White Pepper, Find details about China Plant Powder, Health Food from Natural Source Healthy White Pepper
Product Description | White pepper consists solely of the seed of the ripe fruit of the pepper plant, with the thin darker-coloured skin (flesh) of the fruit removed. Ground white pepper is commonly used in Chinese, Thai, and Portuguese cuisines. It finds occasional use in other cuisines in salads, light-coloured sauces, and mashed potatoes as a substitute for black pepper, because black pepper would visibly stand out. However, white pepper lacks certain compounds present in the outer layer of the drupe, resulting in a different overall flavour. |
Function |
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Application | Health Care Products, Food, Daily Necessities, Cosmetics, Functional Drink |
Application Form | Lotion, Paste, Tablet, Capsule, Granules |
Product | Specification | |
Organic | Polysaccharide >30%/UV,Triterpene>2%/UV | |
Spray drying powder | ||
Ginsenosides: 1-10% HPLC | ||
Eleutherosides (B+E)>0.8% HPLC | ||
Polysaccharide >20% UV | ||
Polysaccharide >30%/UV | ||
Polysaccharide >30%/UV | ||
Polusaccharide>20% | ||
Spray drying powder | ||
Polysaccharide >30%/UV | ||
Total acid>5% | ||
Powder | ||
Ginseng | 45% HPLC/ 80% UV; Ginsenosides 10-80% UV | |
Ginsenosides 5-60% HPLC; Polysaccharide 20% UV | ||
Eleutherosides (B+E)>0.8%, 1.2% HPLC | ||
Ginsenosides 1-20% HPLC, Water soluble. | ||
Ginsenosides 5-80% HPLC | ||
Berry | 5:1,flavone3-5%,anthocyanin>10% | |
Polysaccharide >20% UV | ||
Spray drying powder | ||
Anthocyanins >25% HPLC | ||
Flavone 0.1-3% | ||
anthocyanin>25% | ||
Spray drying powder | ||
Spray drying powder | ||
Spray drying powder | ||
Spray drying powder | ||
Spray drying powder | ||
Mushroom | Polysaccharide10-30% UV; Triterpene 1-30% HPLC | |
Polysaccharide >30%/UV,Triterpene>2%/UV | ||
Polysaccharide >30%/UV | ||
Polysaccharide>30% | ||
Other in stock | Polyphenol>30% | |
Schisandrins 2-10%; Schisandrin A 1-4%; Schisandrin B 0.5-2% | ||
USP40; CP2015; 24%/6%/<5ppm, water soluble | ||
Glucosinolate 0.5-2%; Total amino acid> 4% | ||
Oleuropein15-40% | ||
Gingerol 1-5% | ||
Eurycomanone 0.3-2% HPLC |