Food Additives, Food Ingredients Supplier - Foodchem

 Ginsenoside
FOODCHEM is the Ginsenoside supplier and manufacturer, engaged in the export and wholesale of Ginsenoside for more than 10 years. The MOQ of Ginsenoside is 50 kgs, if you need only a small amount, please contact the local distributor of Ginsenoside. Any suggestions and questions about the Ginsenoside, please send Email to inquiry@foodchem.cn, we will reply within 24 hours.

Ginsenoside

CAS No..
78214-33-2
Min. Order:
50KGS
Payment Terms:
L/C,D/A,D/P,T/T,O/A
HS Code:
293890

Ginsenoside, CAS# 78214-33-2, is a natural ingredient isolated from Ginseng, available as Brown fine powder. Ginsenoside is widely used as nutritional supplement. It is widely accepted as safe additive in many countries. Foodchem International Corporation has been supplying quality Ginsenoside to customers all over the world for over 10 years.

  • Specification
  • FAQ
  • In-Depth
ITEMSSTANDARD
 Product  Name Ginsenoside
 CAS # 90045-38-8 
EINECS NO.289-898-5
 Molecular Formula C15H24N2O 
 Molecular Weight 248.37 
 Content 10%-80% 
 QC ISO9001:2008 GMP Production Line
 Appearance Light brown-yellow powder
 Odour Characteristic
 Particle size 100% pass 80 mesh
 Shelf Life Two years
 StorageStore in cool & dry place,Keep away from strong light and heat
 
Specifications:Extracted From Stem&Leaf:UVGinsenosides 6.5%/10% /20% /30% /80%
HPLCGinsenosides 6.5%/10% /20% /30%
Extracted From Root:UVGinsenosides 6.5%/10% /20% /30% /80%
HPLCGinsenosides 5%/7%/8%/10%/15% /20%/25% /30%

Quality Control

At Foodchem International Corporation, we apply strict quality control process to all our products. All Ginsenoside we provide has been strictly tested under HACCP and ISO standards and proved to be safe for using as food additive.

Storage&Handling Precaution

Handling Precaution: Handling of Ginsenoside should only be performed by personnel trained and familiar with handling of organic chemicals. Avoid skin and eye contact and breathing in dust. Avoid handling which leads to dust formation.


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