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HS Code |
932480 |
| Product Name | Anthocyanins From Indigo Fruit |
| Source | Indigo fruit |
| Main Component | Anthocyanins |
| Appearance | Purple to blue powder |
| Solubility | Water-soluble |
| Purity | High purity |
| Extraction Method | Solvent extraction |
| Storage Conditions | Cool, dry place away from light |
| Applications | Food coloring, dietary supplements |
| Antioxidant Activity | Strong |
| Taste Profile | Mildly tart |
| Stability | Light and heat sensitive |
| Molecular Weight Range | 400-1200 Da |
As an accredited Anthocyanins From Indigo Fruit factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | White plastic bottle with a blue screw cap, labeled "Anthocyanins From Indigo Fruit," containing 100 grams, featuring safety and purity information. |
| Shipping | Anthocyanins From Indigo Fruit are typically shipped in sealed, light-protective containers to preserve stability and quality. The chemical is transported at controlled room temperature, avoiding extremes of heat and moisture. All packaging complies with safety and regulatory standards, ensuring product integrity during transit. Shipping documentation details handling and storage requirements. |
| Storage | Anthocyanins from indigo fruit should be stored in a cool, dry, and dark place, ideally at temperatures between 2–8°C (refrigerated). The container must be airtight and light-resistant to prevent degradation from moisture, heat, and light. Avoid repeated freeze-thaw cycles and exposure to air, as these factors can reduce anthocyanin stability and potency over time. |
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Purity 98%: Anthocyanins From Indigo Fruit with purity 98% is used in functional beverage fortification, where enhanced antioxidant capacity is achieved. Color Intensity E163: Anthocyanins From Indigo Fruit with color intensity E163 is used in natural food coloring applications, where vibrant blue-purple hues are imparted to finished products. Stability at pH 3.5: Anthocyanins From Indigo Fruit stable at pH 3.5 is used in acidic confectionery systems, where color integrity is maintained during storage. Particle Size <20 µm: Anthocyanins From Indigo Fruit with particle size <20 µm is used in cosmetic emulsions, where homogeneous dispersion and uniform coloration are ensured. Melting Point 220°C: Anthocyanins From Indigo Fruit with melting point 220°C is used in baked goods manufacturing, where colorants withstand high-temperature processing without degradation. Molecular Weight 450 g/mol: Anthocyanins From Indigo Fruit with molecular weight 450 g/mol is used in nutraceutical capsules, where predictable bioavailability and standardized dosing are achieved. Viscosity Grade Low: Anthocyanins From Indigo Fruit with low viscosity grade is used in liquid dietary supplements, where ease of formulation and rapid mixing are ensured. Thermal Stability 80°C: Anthocyanins From Indigo Fruit with thermal stability at 80°C is used in thermally processed jams, where pigment retention during pasteurization is maximized. UV Stability: Anthocyanins From Indigo Fruit with advanced UV stability is used in transparent beverage packaging, where color fading is significantly reduced. Solubility in Water >99%: Anthocyanins From Indigo Fruit with water solubility >99% is used in ready-to-drink teas, where complete dissolution and clear appearance are maintained. |
Competitive Anthocyanins From Indigo Fruit prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please call us at +8615371019725 or mail to admin@sinochem-nanjing.com.
We will respond to you as soon as possible.
Tel: +8615371019725
Email: admin@sinochem-nanjing.com
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