Polyphenols Apple Extract Powder Polyphenols Apple Cider Vinegar CAS NO.60-81-1

Botanical Name: Malus pumila mill

Product Name:Apple Extract

Appearance:Light red fine powder

Specifications:

1) apple polyphenols 60%~75%

2）phlorizin 5%~20%

 CAS No.60-81-1    MF: C21H24O10

3）chlorogenic acid 10%~20%

CAS No.327-97-9      MF:C16H18O9

Odor and taste:baby apple flavor with light unique smell

Solubility:100% soluble in cold water

Benefits: Antioxidant, antitumor, control weight.

Advantages:

1. Our apple extract has very nice quality, fine hygroscopicity, and high purity.

2. Light red fine powderwithout addition.

3. Better solubility than the other source products.

4.Heavy metal detection up to standard.

Application:

  Health food, beverage, dietary supplement, and cosmetic.

Packing:

   25kg per drum, aluminum bag inside with double layer plastic bags.

Active Ingredient:Sulforaphane

Detection Mothed:HPLC

Appearance:Light Yellow Fine Powder Or Brown Liquid

Specfication:1%-98%

CAS No: 4487-93-7

Sulforaphane, SFN, one of the most promising anticancer active substances, is by far the most anticancer active substance found in vegetables.98% Sulforaphane, SFN has anti - oxidation and anti - ultraviolet function.It can cause apoptosis and cell block in cancer cells.

        ACV is used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys, among other things. It is made by crushing apples and squeezing out the liquid. Bacteria and Yeast are added to the liquid to start the alcoholic fermentation process, and the sugars are turned into alcohol. In a second fermentation process, the alcohol is converted into vinegar by acetic acid-forming bacteria (acetobacter). Acetic acid and malic acid give vinegar its sour taste.

Apple Cider Vinegar Powder Function:

1. High in acetic acid, with potent biological effects;

2. Can kill many types of harmful bacteria;

3. Lowers blood sugar levels and fights diabetes;

4. Helps you lose weight and reduces belly fat;

5. Lowers cholesterol and Improves heart health.

        Green planting base, authentic Yantai apple brewing, using 100% fresh apple juice fermentation. Real two fermentation which is through the two fermentations of alcohol and acetic acid, without adding any vinegar or grain vinegar, without adding any preservatives, flavors, pigments, and fermented raw vinegar at least for 365 days. After 360 days, the original vinegar can be transformed as mature apple vinegar.This kind of "Lvjie apple vinegar" apple with strong aroma and the taste of it is particularly soft, mellow, fragrant.Relying on Research of Development center, the company has obtained 25 patent certificates and completed 17 achievements transformation, including "Research and application of immobilized liquid fermentation technology of apple vinegar cells", "Research and application of ripening and aging technology of apple vinegar", "Research and development of probiotic fermented fruit and vegetable juice beverage", "Research and Application of New Multi-strain Co-fermentation Technology for Apple Vinegar". Above four achievements have reached the leading level in China based on appraisal.In 2015, the company was approved as Yantai Apple Vinegar Engineering Technology Research Center.
        In addition, the company and Jiangnan University, Jinan Fruit Research Institute, Shandong Agricultural University, Qilu University of Technology, Yantai University in professional personnel training, laboratory construction, fruit and vinegar brewing research and development and fruit and vegetable deep processing and other aspects of production learning and research cooperation, and technology research and development level are in the forefront of the domestic industry.