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|1||Product Name||sea buckthorn fruit extract|
|3||Latin Name||Hippophae Hippophae rhamnoides Linn|
|5||Specification||1:1 3:1 5:1 10:1 or 10% 15% 20% 30% sea buckthorn flavone|
|6||Solvent Used||DI water|
|7||Functional ingredient||sea buckthorn flavone / hippophase rhamnoides|
|9||Form & Color||Yellow Brown|
|10||Powder Mesh Size||80-120|
|13||Drying Method||Spray Drying|
|14||Concentration Method||reverse osmosis|
|15||sterilization method||Micvowave Sterilization|
|17||System certification||ISO22000:2005 (No. 001FSMS1700292)|
|18||Product Certification||Kosher(KOF), HALAL|
|20||Other Registeration||FDA facility registeration|
Zelang is a professional manufacturer of natural plant extracts. Zelang select high quality sea buckthorn fruit, and control sea buckthorn fruit extract of heavy metals and pesticide residues from the source. The sea buckthorn fruit extract produced by Zelang is obtained by using deionized water as the extraction solvent and obtained a yellow brown powder by being washed, broken, extracted, concentrated, purified and spray-dried. Sea buckthorn fruit extract has the advantage of low ash content, low residue on ignition, low loss on drying, good fluidity, good water solubility and so on. In addition, Zelang in the production of sea buckthorn fruit extract process, use pipeline system to transport extracts and concentrates, which avoid human contact, to ensure that the microorganisms in line with European and American and Japanese Pharmacopoeia standards. Sea buckthorn fruit extract is widely used in food, beverage, health products and other fields. Sea buckthorn fruit extract approved through the ISO22000: 2005 certification in 2017, and the certification number is 001FSMS1700292. Sea buckthorn fruit extract is certificated by KOF-Kosher certification, with certification number K-0014308. In addition, sea buckthorn fruit extract in 2017 get though SGS audits and FDA registration.
Hippophae is a genus of sea buckthorns, deciduous shrubs in the family Elaeagnaceae. The name sea buckthorn may be hyphenated to avoid confusion with the buckthorns (Rhamnus, family Rhamnaceae). It is also referred to as sandthorn, sallowthorn, or seaberry.
Sea buckthorn fruit was first described by Pedanius Dioscorides in De Materia Medica. Western North American plants formerly included in R. rosea are now treated as Rhodiola integrifolia and Rhodiola rhodantha.
Sea buckthorn berries are edible and nutritious, though astringent, sour and oily, unpleasant to eat raw, unless 'bletted' (frosted to reduce the astringency) and/or mixed as a drink with sweeter substances such as apple or grape juice. Additionally, malolactic fermentation of sea buckthorn juice reduces sourness, thus in general enhances sensory properties. The mechanism behind this change is transformation of malic acid into lactic acid in microbial metabolism.
Different parts of sea buckthorn have been used as traditional therapies for diseases. Bark and leaves have been used for treating diarrhea and dermatological disorders. Berry oil, either taken orally or applied topically, is believed to be a skin softener. In Indian, Chinese and Tibetan traditional medicines, sea buckthorn fruit may be added to medications in belief it affects diseases.
Impact of sea buckthorn berries on the risk of cardiovascular disease is currently under preliminary research, involving studies with fresh and dried berries, extracts and oil from whole berry, pulp, or seeds.
------ This paragraph is quoted from Wikipedia ' Sea buckthorn '.
|1||Total aerobic microbial count||1000|
|2||Total combined molds and yeasts count||100|
|1||Heavy Metals||20 PPM|
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