Cranberry P.E

Min.Order / FOB Price:Get Latest Price

1 Gram	Negotiable

1 Gram

Negotiable

Min.Order :1 Gram
Purity: 80%
Payment Terms : T/T

Keywords

Cranberry P.E;Proanthyanidin Cranberry P.E;Proanthyanidin Cranberry P.E;Proanthyanidin

Quick Details

Appearance:red solid
Application:.food additives
PackAge:according to the customer
ProductionCapacity:100||
Storage:-20
Transportation:by sea air andcourier

Superiority:

Extraction method: Most of the anthocyanins contained in blueberry are stored in the cytoplasm of the pericarp cells. Therefore, when extracting, the raw material must be broken first. The efficiency of breaking the wall roughly determines the extraction rate. At present, the extraction methods commonly used in industrial production include solvent extraction, ultrasonic extraction and enzymatic extraction, while the purification method is mostly based on the application of macroporous resin.(1) Crushing: Take fresh blueberry fruit, remove impurities, and crush; (2) Enzymatic hydrolysis: Add deionized water to the crushed blueberry fruit, and add biological enzymes for enzymatic hydrolysis at 40-50°C; (3) Extraction: Extract the blueberry fruit after enzymatic hydrolysis with ethanol aqueous solution for 2-3 times, filter, and obtain an extract; (4) Vacuum concentration: Vacuum concentrate the extract to 1/3-1/2 of the original weight, centrifuge, and obtain a centrifuge; (5) Flocculation clarification: Add

Details:

Application Fields Bilberry extract is rich in anthocyanins. Because anthocyanins can show rich and bright colors under certain conditions, they can be used as a food additive. At the same time, anthocyanins are strong antioxidants and free radical scavengers, so they can be used as ingredients for dietary supplements and raw materials for the pharmaceutical industry. 1. Food additives: Bilberry extract is a food colorant with good color quality and wide color range. It can show different colors in acidic and weakly alkaline environments and can be added to foods of different styles. In addition, the United Nations FAO/WHO Joint Expert Committee on Food Additives believes that anthocyanins are "extremely low in toxicity" based on existing toxicological data and has been included in the natural pigment food additives (E163). Anthocyanin extracts (including bilberry extracts) are also listed as food additives that do not require certification by the US FDA and are allowed to be used in beverages, dairy produc

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