Green Coffee Bean Extract

Latin name: Coffea arabica L.

Test Method: HPLC

Appearance: Light brown powder

Odor: Characteristic

Loss on Drying: ≤5%

Assay: HPLC Chlorogenic acid 10%-60%

Ash: ≤5%

Sieve Analysis: ≥80mesh

Extract Solvent: Ethanol & Water

Heavy MetalL: ≤10PPM

Total Plate Count: ≤1000cfu/g

Yeast & Mold: ≤100cfu/g

E. Coil: Negative

Salmonella: Negative

Functions:

Green coffee bean extract is a new ingredient on the market. Green coffee bean has strong anti-oxidant properties similar to other natural anti-oxidants like green tea and grape seed extract. These beans have polyphenols which act to help reduce free oxygen radicals in the body. Green coffee bean extract is sometimes standardized to 30 to 50% chlorogenic acid, a compound present in coffee which has long been known for its beneficial properties. This active ingredient makes green coffeebean anexcellent agent to absorb free oxygen radicals; as well as helping to avert hydroxyl radicals, both which contribute to degradation of cells in the body. Green coffee bean extract is made from the green beans of the coffea Arabica plant. There are two types of coffee plants, arabica and robusta... the arabica is higher in quality and higher in chlorogenic and caffeic acids, two primary compounds responsible for ant-oxidant activity.

Storage: Store in cool & dry place; Keep away from strong light and high heat.

Shelf life: 36 months when properly stored

Package: Enterprise standard. Drums or cartons, 25kgs/drum (carton), 2.5kg/bag, double vacuum plastic packing (vacuum sealed foil bags) inside.

Grade: Pharmaceutical grad