Enhanced TDS
Identification & Functionality
- Country of Origin
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Pharma & Nutraceuticals Functions
- Technologies
- Product Families
Features & Benefits
- Benefit Claims (Health)
- Labeling Claims
Applications & Uses
Properties
- Physical Form
- Appearance
- Fine deep red powder
- Odor
- Characteristics
- Physico-Chemical Properties
Value Units Test Method / Conditions Astaxanthin 5 % HPLC Loss on Drying (5g/105°C/2hrs) max. 5 % - Ash Content (2g/525°C/2hrs) max. 5 % - Heavy Metals max. 10 ppm AAS Lead Content max. 2 ppm AAS/GB 5009.12-2010 Arsenic Content max. 1 ppm AAS/GB 5009.11-2010 Cadmium Content max. 0.5 ppm AAS/GB 5009.11-2011 Mercury Content max. 0.1 ppm AAS/GB 5009.15-2010 - Microbiological Values
Value Units Test Method / Conditions Total Plate Count max. 5000 CFU/g GB 4789.2-2010 Yeasts & Molds Count max. 100 CFU/g GB 4789.15-2010 Escherichia coli Negative /25g GB 4789.3-2010 Salmonella Negative /10g GB 4789.4-2010 - Nutritional Information
Value Units Test Method / Conditions Calories 50 kcal - Fat 0.0 g - Saturated Fat 2.0 g - Cholesterol max. 1.0 mg - Sodium 0.1 mg - Total Carbohydrates 76 g - Dietary Fiber 20 g - Sugars 0.0 g - Protein Content max. 1.0 g - Vitamin C 21 mg - Calcium Content 1 mg - Iron 0.05 mg -
Regulatory & Compliance
Packaging & Availability
Storage & Handling
- Storage Conditions
- Store in a cool dry place, avoiding sunlight directly
- Shelf Life: Two Years.