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JF Natural Black Currant Extract

JF Natural Black Currant Extract is a special blackcurrant that is known for higher degrees of antioxidants which are originated from anthocyanins, flavonoics, and polyphenols. This blackcurrant is found in New Zealand and is simply called the New Zealand blackcurrant or NZ blackcurrant. The antioxidant degree discovered in this NZ blackcurrant is always above others commercially offered berries, fruits, and vegetables, plus it contains more vitamin C as compared to the typical orange .And the reason is the rich soil in NZ.

Ingredient Name: Blackcurrants

Physical Form: Powder, Solid

Labeling Claims: Plant-Based

Features: High Quality

    Knowde Enhanced TDS

    Identification & Functionality

    Ingredient Name

    Blackcurrants

    Ingredient Origin

    Plant Origin

    Food Ingredients Functions

    Supplement

    Ingredients
    Blackcurrants
    Technologies

    Food Ingredients

    Product Families

    Food Ingredients — Whole Foods, Extracts & Premixes

    Fruit Products & Extracts

    Features & Benefits

    Labeling Claims

    Plant-Based

    Food Ingredients Features

    High Quality

    Applications & Uses

    Markets

    Food & Nutrition

    Applications

    Food & Nutrition — Beverage

    Energy Drinks

    Food & Nutrition — Nutrition & Well Being

    Nutraceuticals & Supplements

    Food & Nutrition Applications

    Dietary Supplements,

    Functional Beverages

    Usage

    Blackcurrant Extract Powder is designed to use in a diversed variety of nutraceutical supplements, functional foods and beverages.

    Properties

    Physical Form

    Powder,

    Solid

    Technical Details & Test Data

    Stability for using in the Beverage

    The stability of anthocyanidins is dependent on pH. At a low pH (acidic
    conditions), colored anthocyanidins are present, whereas at a higher pH
    (basic conditions) the colorless chalcones forms are present.
    A. it is stable in the acidic condition suggested at PH 3.
    B. at this situation, it is stable to heat.
    C. at this condition, it is also stable to light.

    Quality Control

    Standardized to: Anthocyanosides 33% (HPLC) With controlled pesticide, controlled heavy metal, controlled solvents residue, controlled microorganism for each batch.