PRODUCT STANDARD BLACK GINGER EXTRACT-P

[Pages:1]PRODUCT STANDARD

PRODUCT NAME : BLACK GINGER EXTRACT-P (FOOD)

This product is extracted with aqueous ethanol from the rhizome of Kaempferia parviflora (Zingiberaceae). It contains a minimum of 2.5 % 5,7-dimethoxyflavone and 10.0 % total polymethoxyflavone.

Appearance 5,7-Dimethoxyflavone Total Polymethoxyflavone Loss on Drying

Purity Test (1)Heavy Metals (as Pb) (2) Arsenic (as As2O3)

Standard Plate Counts Moulds and Yeasts Coliforms Composition

Expiry date Storage

Dark purple to dark brown powder with light unique aroma

Min. 2.5 %

(HPLC)

Min. 10.0 %

(Spectrophotometry)

Max. 10.0 %

(Analysis for HygienicChemists, 1g, 105 2 hr)

Max. 10 ppm Max. 1 ppm

Max. 1?103 cfu/g Max. 1?102 cfu/g Negative

(Sodium Sulfide Colorimetric Method) (Standard Methods of Analysis in Food Safety Regulation, The Third Method, Apparatus B) (Analysis for Hygienic Chemists) (Analysis for Hygienic Chemists) (Analysis for Hygienic Chemists)

Ingredient Modified Starch Black Ginger Extract Total

Content 70 % 30 % 100 %

2 years from date of manufacturing. Store it in a cool, dry, ventilated area with desiccant. Keep it away from high temperature and sunlight, and store it in a closed container.

Established Date Revised Date Specification No.

May 11, 2012 October 28, 2019 Z-928EN

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