capsaicin

Latin Name: Capsicum annuum
Active Ingredient: capsaicin
Test Method: HPLC
Appearance: brown or white powder
Specification:1%,4%,5%,6%,8%,9%,10%,15%,20%,40% 55%,60% , 90%,95%,98%,99%
Sieve Analysis: 100mesh
Residue on Ignition: =5%
Extraction Solvent: Ethanol
Total Plate Count: <1000cfu/g
Yeast and Mold: <25cfu/g
E. Coil: Negative
Staphylococcus aureus: Negative
Storage: Store in cool and dry place; Away from strong sunlight, heat and moisture.
Package: 10kg/carton or 25kg/drum,2.5kg/bag, vacuum packing.

Heavy metal Test Method (International standard)
Pb=1.0mg/kg GB 5009.12-2010
As=0.5mg/kg GB/T 5009.11-2003
Hg=0.01mg/kg GB/T 5009.17-2003
Cr=0.5mg/kg GB/T 5009.123-2003
Cd=0.2mg/kg GB/T 5009.15-2003
Total Heavy metal<10ppm

capsaicin