Ergothionein is a kind of natural antioxidant and a unique cell physiological protective agent, which has many physiological functions such as scavenging free radicals, whitening, anti-aging, preventing ultraviolet radiation damage, maintaining DNA synthesis and normal cell growth
1 Whiten
Ergothioneine is a natural antioxidant that is highly protective of cells, non-toxic, and is not easily oxidized in water, which allows their concentration in some tissues to reach 7mmol-L and activates the cell's natural antioxidant defense system. Research results show that the amount of ergothione added to cosmetics reaches 0.01%-0.03%, which can hinder pigment formation and deposit, and whiten the skin.
2. Antioxidant: Highly effective antioxidant, anti-aging.
L 'Oreal has applied for a patent entitled "Use of ergothioneine and/or its derivatives as an anti-glycation agent", which proposes that ergothioneine and its derivatives have the effect of reducing or even preventing protein glycosylation. To prevent age-related loss of skin elasticity, modify and improve facial contours, and prevent or improve the appearance of orange skin lines.
3. Sun protection
In the ultraviolet absorption range, ergothione has a similar absorption wavelength to DNA, a molar extinction coefficient of 1.4*104 M-1 cm-1, max257, which can minimize the formation of reactive oxygen species and protect cells from radiation damage, therefore, ergothione can be used as a physiological filter of ultraviolet. Many studies have shown that ergothione can avoid the damage of ultraviolet radiation on the skin, and is a very effective sunscreen ingredient.
4. Anti-inflammatory, acne
Inflammation is the body's response to an infection of the skin, and excessive UV exposure and stress are all causes of inflammation. Studies have shown that ergothione has an anti-inflammatory effect in skin cells, and it is even more effective when combined with vitamin C. Elizabeth Arden has done the application experiment of ergothione on the repair effect of UV-induced skin inflammation, showing that the combination of idobenzene and ergothione can reduce the skin inflammation and light damage caused by UV.
5. Synergistic effect
Ergothione can regulate the REDOX reaction in the cell, participate in the regulation of energy in the cell, is the physiological protection agent of the cell, biological and pharmacological properties and its safety and stability. Therefore, adding ergothionein to a product can not only maintain the stability of other ingredients, but also promote the absorption of active ingredients by cells, which has a good synergistic effect, effectively enhance the efficacy of other ingredients, and achieve the effect of 1+1>2. For example: the use of ergothionein in an antioxidant product, not only can it play a strong antioxidant effect on its own, but also can cooperate with other antioxidants to strengthen its vitality.
Free Fatty Acids (ffa) - Less Than Or Equal To 6%
Moisture Content - Less Than Or Equal To 10%
Oil Content - Greater Than Or Equal To 45%
Latex - 4-10%
Impurity - 0-2%
MAKEND�° CBS 355E is a hydrogenated and fractionated Palm Kernel Oil based Cocoa Butter Substitute (CBS) with very sharp melting profile thus providing excellent mouthfeel.
PACKING:
20kg or 25kg cartons with PE liners.
SHELF LIFE:
Shelf life 12 months from date of manufacture, provided, product is stored in original unopen packing in a cool, dry and odour free area with ambient temperature not above 20�°C and below 60% relative humidity.
Cocoa butter substitutes (CBS) are vegetable fats used to replace cocoa butter in chocolate and confectionery products. They are typically made from lauric acid oils like coconut or palm kernel oil. A key specification for CBS is that they are not compatible with cocoa butter and are used to completely replace it. Specifics include a slip melting point of 33-35�°C, a maximum iodine value of 1.0, and a maximum free fatty acid content (as lauric acid) of 0.1%.
Physical and Chemical Properties:
Slip Melting Point: The range is typically 33-35�°C.
Iodine Value: A maximum of 1.0 (Wijs) is generally specified.
Free Fatty Acid (FFA): Maximum of 0.1% (as lauric acid).
Moisture and Impurities: A maximum of 0.1%.
Saponification Value: Typically between 240 and 260.
Color: Can be white or pale yellow.
Appearance: Should be white or pale yellow with a bland flavor and no odor.
Solid Fat Content: While not a universal specification, some patents mention solid fat content at various temperatures, for example, 35-60% at 10�°C, according to WO2013132284A1.
Natural cocoa powder, alkalized brown cocoa powder, alkalized dark brown cocoa powder, alkalized black cocoa powder, undeodorized cocoa butter.Manufacturer
Pamper Your Skin with 100% Natural Butters from Giva Agro!
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Mango Butter Rich in vitamins A & C for deep hydration
Cocoa Butter Packed with antioxidants to smooth and protect
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Our butters are ethically sourced, cruelty-free, and completely natural perfect for DIY skincare or as key ingredients in your favorite products. Treat your skin to the pure, silky goodness of Mango, Cocoa, and Shea butters for that radiant, healthy glow!
Cocoa butter is used to make the highest quality of Chocolates and increasingly used in pharmaceuticals, cosmetics & personal care.
1. Product Name: Natural Cocoa Butter
2. Ingredients: 100 % from cocoa fat
3. Intended Use: Chocolate manufacturing, Cosmetics and other Cocoa confectionary.
4. Organoleptic Description:
Appearance transparent and clear, with no visible sediments.
Color Light Yellow
Taste Full Cocoa Taste, no off flavors
Odor Rich Cocoa Aroma, no off flavors
5. Physical and Chemical Parameters
Specification:
Free Fatty Acid, as Oleic Acid % 1.75 max
Moisture % 0.2 max
Iodine value gI2/100g 33-42
Peroxide value meq O2/kg 4 max
Saponification value mg KOH/g 188-198
Unsaponifiable matter % 0.35 max
Melting point C 31 - 35
Refractive Index (ND40 C) 1.456 - 1.459
Metal Contamination
Lead (Pb) mg/kg 0.5 max
Cadmium (Cd) mg/kg 0.5 max
Tin (Sn) mg/kg 40 max
Arsen (As) mg/kg 0.1 max
6. Microbiological Parameters
Specification:
Total Plate Count cfu/g 5000 max
Yeast cfu/g 50 max
Mould cfu/g 50 max
Enterobacteriaceae - Negative
Salmonella - Negative
E.coli APM/g Negative
7. Standard: Based on SNI No. 01-3748-2009
8. Packaging:
Carton boxes as secondary packaging, odorless and food grade specifications, with plastic High
Density Polyethylene (HDPE) inside as primary packaging. Nominal weight of 25 kg / box net.
9. Optimum Storage Conditions:
Store in a cool dry place away from strong odours, protected against water and heat.
It is recommended to:
Store in areas of low relative humidity, best under 60%.
Store at relatively cool temperatures, preferably a maximum 25C.
Keep free from foreign odors such as coffee, tea, spices, chemicals etc.
Transport temperatures should be ambient, recommended below 25C.
10. Shelf Life:
Two years under recommended storage conditions.
SR.NO. DESCRIPTION UNIT RESULT
1 Appearance Wax
2 Density @ 80 C g/ml 0.872
3 Acid Value mg KOH/g 5.0 Maximum
4 Saponification Value mg KOH/g 10 Maximum
5 Melting Point C 45 C
6 Loss on Drying % 1% Maximum
7 Residue on Ignition % 0.5% Maximum
8 CholestrolContent 5.0 Minimum
9 Viscosity @ 80 C mm2/s 21.4 mm2/s
Note: Variation in parameters: 5% +/ will be accepted by buyer.
Parameters may change due to changing of Raw Materials. Result will be remain same
SR.NO. DESCRIPTION UNIT RESULT
1 Appearance Wax
2 Density @ 80 C g/ml 0.872
3 Acid Value mg KOH/g 5.0 Maximum
4 Saponification Value mg KOH/g 10 Maximum
5 Melting Point C 60 C
6 Loss on Drying % 1% Maximum
7 Residue on Ignition % 0.5% Maximum
8 CholestrolContent 5.0 Minimum
9 Viscosity @ 80 C mm2/s 21.4 mm2/s
Note: Variation in parameters: 5% +/ will be accepted by buyer.
Parameters may change due to changing of Raw Materials. Result will be remain same.
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