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Grapefruit Peel Extract (Naringin 20%-98%, 3%, 5%, 10%, 30%)
Catelog Number | CDPE-01420 |
Product Name | Grapefruit Peel Extract (Naringin 20%-98%, 3%, 5%, 10%, 30%) |
Organism Part | Peel |
Color/Form | Light yellow powder |
Specification | 20%-98%, 3%, 5%, 10%, 30% |
Assay Method | HPLC |
Heavy Metals | Conform |
Microbiology | Conform |
Pesticides Residues | Conform |
Storage | Keep well sealed, away from moisture, strong heat and sunlight. |
Active Ingredient | Naringin |
Shelf Life | 24 months |
CAS Number | 10236-47-2 |
Application | 1. Applied in cosmetic field, as raw material to be added into cosmetic, naringin can delay skin aging. 2. Applied in food field, naringin is mainly used in kinds of beverage, liquor and foods to enhance human immunity and anti-aging. 3. Applied in pharmaceutical field, naringin is usually made into tablets, capsule and granule to warm the kidney, strengthen the spleen and enhance immunity. |
Certification | EU Organic/FDA/ISO/Kosher/Halal |
Minimum order quantity | 25 kg |
Introduction | 98% Naringin Powder is selected from high quality citrus as raw material. As a new-style sweetening agent, naringin dihydrochalcone(naringin DC) is 500-800 times sweeter than sucrose. Due to its many advantages like high sweet taste, low caloric, innocuity and safety, it can be used in edible, medicine and commodity trade. And because it tastes cleanlily, has long aftertaste and special faint scent and owns fine virtue of shielding bitterness. Naringin DC is in particular used for milky goods, fattiness and grease, freezed foodstuff, machining vegetable, jelly, comfiture, nonalcohol beverage, chewing gum, toothpaste and troche. |
Function | 1. 98% Naringin powder is the component of the medicine which curse diabetes. 2. Naringin can reduce blood fat and liver fat, and also has the function of sedation. 3. For those pharmaceutical uses the better solubility of naringin in water is an advantage. 4. Naringin is related to other flavanones known to have therapeutic action in influencing capillary permeability. |