Sea Cucumber Extract 150Ml

Ginger root
Botanical name: Zingiber officinale Linn.
Family: Zingiberaceae.
Ginger oil and oleoresins are the volatile oil derived by steam distillation of ginger and oleoresin. It is obtained by percolating the powdered rhizomes of Ginger, Zingiber officinale with volatile solvents. Ginger contains 1-2 percent of volatile oil, 5-8 percent of pungent acrid oleoresin and starch. Zingiberene is the chief constituent in the oil of ginger. Oil is employed for flavoring all kinds of food products and confectionary and finds limited use in perfumery. Oleoresin, commercially called Gingerin contains pungent principles viz. gingerol and shogaol apart from the volatile oil of ginger and is used as an aromatic, carminative, stomachic and as a stimulant.

Oleoresin from ginger is obtained conventionally by extraction of dried powdered ginger with organic solvents like ethyl acetate, ethanol or acetone. Commercial dried ginger yields 3.5-10.0 per cent oleoresin. Ginger oleoresin is a dark brown viscous liquid responsible for the flavour and pungency of the spice.

Ginger of commerce or `Adrak` is the dried underground stem or rhizome of the plant, which constitutes one of the five most important major spices of India, standing third or fourth, competing with chillies, depending upon fluctuations in world market prices, world market demand and supply position.
Ginger, like cinnamon, clove and pepper, is one of the most important and oldest spices. It consists of the prepared and sun dried rhizomes known in trade as `hands` and `races` which are either with the outer brownish cortical layers (coated or unscraped), or with outer peel or coating partially or completely removed.
Ginger requires a warm and humid climate. It is cultivated from sea level to an altitude of 1500 meters, either under heavy rainfall conditions of 150 to 300 cm or under irrigation. The crop can thrive well in sandy or clayey loam or lateritic soils.
The composition of dry ginger is given below:
Dry Ginger rootMoisture:6.9 %
Protein:8.6 %
Fat:6.4 %
Fiber:5.9 %
Carbohydrates:66.5 %
Ash:5.7 %
Calcium:0.1 %
Phosphorous:.15 %
Iron:0.011 %
Sodium:0.03 %
Potassium:1.4 %
Vitamin A:175 I.U./100 g
Vitamin B1:0.05 mg/100 g
Vitamin B2:0.13 mg/100 g
Niacin:1.9 mg/100 g
Vitamin C:12.0 mg/100 g
Calorific value:380 calories/100 g.
Ginger Oleoresin is obtained by extraction of powdered dried ginger with suitable solvents like alcohol, acetone etc. Unlike volatile oil, it contains both the volatile oil and the non-volatile pungent principles for which ginger is so highly esteemed. Concentration of the acetone extract under vacuum and on complete removal of even traces of the solvent used, yields the so called oleoresin of ginger. Ginger oleoresin is manufactured on a commercial scale in India and abroad and is in great demand by the various food industries.

330ml VINUT Mineral enhanced drink Cucumber & Mint Sparkling water

Certification
BRC

,
FDA

,
FSSC22000

,
GMP

,
HACCP

,
HALAL

Manufactured by
NAM VIET Foods & Beverage JSC

Minimum Order Quantity
300 cartons

Packaging
Can (Tinned)

Shelf Life
24 Months

Primary Ingredient
Cucumber + Mint

Supply ability
600 Twenty-Foot Containers per month

Volume
330ml

VINUT Mineral Enhanced Drink: A Refreshing Cucumber and Mint Sparkling Water

VINUT is a brand that produces mineral-enhanced drinks with unique and delicious flavors. One of their most popular products is the 330ml VINUT Mineral Enhanced Drink in Cucumber & Mint Sparkling Water flavor. This refreshing beverage is perfect for those who want to stay hydrated and enjoy a flavorful drink at the same time.

What Makes VINUT Mineral Enhanced Drink Special?

VINUT Mineral Enhanced Drink is made from the purest spring water and infused with minerals that are essential for our health. It contains natural flavors, which are extracted from real fruits, herbs, and spices. The cucumber and mint flavor is a perfect blend of cool cucumber and refreshing mint, making it an ideal choice for those who prefer a light and refreshing taste

Latin Name: Hippophae Rhamnoides L.
Plant Source: fruit
Appearance: yellow powder
CAS 90106-68-6
Specification: 5:1; 10:1;20:1; 1%-10% VC; Flavones:10%-40%

Sea buckthorn (Hippophae L.) in the genus Hippophae, family Elaeagnaceae, is mainly distributed in north, northwest and northeast of China. It is tested by nutritionists sea buckthorn contains rich protein, fat, carbohydrate, vitamins, mineral substances, among which, the content of VC, VE and VA is nearly the most among all fruits and vegetables, especially the content of VC

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