Food Ingredients

L-Threonine L-THR

Appearance: White crystal or crystalline powder; Identification: Compare the infrared absorption spectrum of the sample with that of the standard atlas; Assay: 98.5% 101.5%; Specific Optical Rotation: -26.7 -29.1; Chloride(Cl): Not more than 0.05%; Sulfate(SO4): Not more than 0.03%; Iron(Fe): Not more than 30 ppm; Heavy Metals(as Pb): Not more than 15 ppm; Any other impurity: Not more than 0.5%; Total impurities: Not more than 2.0%; Loss on Drying: Not more than 0.20%; Sulfated Ash: Not more than 0.40%; pH Value: 5.0 6.5

Mung Bean Protein Powder

Protein(Nï6.25 , On The Anhydrous Basis): Not less than 80.0%; Moisture: Not more than 10.0%; Ash: Not more than 8.0%; Arsenic(As): Not more than 0.5ppm; Lead(Pb): Not more than 1.0ppm; Total Plate Count: Not more than 10000CFU/g; Coliforms: Not more than 30CFU/g; Gluten: Less than 5ppm; Escherichia coli: Negative; Melamine: Negative; Salmonella: Negative; Staphylococcus aureus: Negative

Sunflower Seed Protein Powder

Appearance: Off-white powder; Odour: Sunflower special smell , no peculiar smell; Flavour: Sunflower special smell , no peculiar smell; Particle Size: More than 95% pass through 80 mesh sieve; Protein Content(On Dried Basis)(Nï6.25): Not less than 60.0%; Moisture: Not more than 8.0%; Lead(Pb): Not more than 0.5 mg/kg; Arsenic(As): Not more than 0.2 mg/kg; Mercury(Hg): Not more than 0.2 mg/kg; Cadmium(Cd): Not more than 0.5 mg/kg; Total Plate Count: Less than 100000 CFU/g; Coliforms: Less than 100 CFU/g; Escherichia coli: Less than 10 CFU/g; Moulds: Less than 1000 CFU/g; Yeasts: Less than 1000 CFU/g; Salmonella: Negative/25g; Pesticides: Complies with EU standard; Aflatoxin B1: Not more than 2.0 ppb; Aflatoxin B1+B2+G1+G2: Not more than 4.0 ppb; Ochratoxin A: Not more than 3.0 ppb

Cooling agent N-ETHYL-2,2-DIISOPROPYLBUTANAMIDE

Appearance: White powdery crystal; Odour: Light mint, strong cool; Purity: Not less than 99.0%; Melting Point: 36ï 41ï

Bovine Collagen Peptide

Colour: White or yellowish; Taste and Odour: Typical, no peculiar smell; State: Powder or granules, without caking, no foreign body visible to naked eyes; Protein Content: Not less than 90.0%; Moisture Content: Not more than 7.0%; Ash Content: Not more than 7.0%; Lead(Pb): Not more than 1.0mg/kg; Total Arsenic(As): Not more than 1.0mg/kg; Cadmium(Cd): Not more than 0.1mg/kg

N-Ethyl-2-(Isopropyl)-5-Methylcyclohexanecarboxamide WS-3

Colour and Appearance: White crystalline solid; Odour: Slightly minty coolness; Purity: Not less than 99.0%; Melting Point: 91ï 98ï

Cooling agent Menthoxypropanediol WS-10

Colour and Appearance: Colourless to yellowish liquid; Odour: Tasteless to faint cool feeling; Purity: Not less than 99.0%

Fish Collagen Peptide

Colour: White or yellowish; Taste & Odour: Typical, no peculiar smell; State: Powder or granules, without caking, no foreign body visible to naked eyes; Protein Content: Not less than 90.0%; Moisture Content: Not more than 7.0%; Ash Content: Not more than 7.0%; Lead(Pb): Not more than 1.0mg/kg; Chromium(Cr): Not more than 2.0mg/kg; Total Arsenic(As): Not more than 1.0mg/kg; Cadmium(Cd): Not more than 0.1mg/kg; Total Mercury(Hg): Not more than 0.1mg/kg

Fish Oil 18/12 EE

Characters: Light yellow liquid, slight fish-like odour; Colour: Not more than 5.0; Eicosapentaenoic Acid: Not less than 18%; Docosahexaenoic Acid: Not less than 12%; Total Omega-3-Acids: Not less than 33%; Acid Value: Not more than 1.00 mg KOH/g; p-Anisidine Value: Not more than 20.00; Peroxide Value: Not more than 5.00 meq/kg; Moisture & Volatile: Not more than 0.10%; Oil Insoluble Impurities: Not more than 0.10%; TOTOX: Not more than 26.00; Cold Test: 3hr. @0ï; Iodine Value: Not less than 270.0 gl/100g; Lead (Pb): Not more than 0.1 mg/kg; Arsenic (As): Not more than 0.1 mg/kg; Cadmium (Cd): Not more than 0.1 mg/kg; Mercury (Hg): Not more than 0.1 mg/kg; DDT: Not more than 0.05 mg/kg; DDD: Not more than 0.05 mg/kg; DDE: Not more than 0.05 mg/kg; HCB: Not more than 0.05 mg/kg; PCBs: Not more than 0.09 mg/kg; Dioxins: Not more than 1.75 ng-TEQ/kg; Total aerobic microbial count: Not more than 1000 CFU/g; Yeast and mould count: Not more than 100 CFU/g; Salmonella: Negative/10g; Escherichia coli: Negative/g; Staphylococcus aureus: Negative/g

Cis-3-Hexenol Leaf Alcohol

Appearance: Colourless liquid; Odour: Green-grass, Powerful; Purity: Not less than 98.0%; Sum of cis and trans isomer: Not less than 99.0%; Refractive Index(20ï): 1.438 1.442; Relative Density(25ï/25ï): 0.846 0.850; Acid Value: Not more than 0.5 mgKOH/g

Glucosamine Hydrochloride

Appearance: White crystalline powder; Assay: 98.0% 102.0%; Specific Rotation: +70.0 +73.0; pH Value: 3.5 5.0; Loss on Drying: Not more than 0.5%; Residue on Ignition: Not more than 0.1%; Sulfate: Not more than 0.24%; Arsenic(As): Not more than 3ppm; Chloride(Cl): 16.2% 16.7%; Total Plate Count: Not more than 1000CFU/g; Yeasts & Moulds: Not more than 100CFU/g; Escherichia coli: Negative; Staphylococcus aureus: Negative; Salmonella: Negative

Pumpkin Seed Protein Powder

Appearance: Off-white powder; Odour: Pumpkin special smell , no peculiar smell; Flavour: Pumpkin special taste , no peculiar smell; Protein(On Dry Basis): Not less than 70.0%; Particle Size: Not less than 95% pass through 80 mesh; Moisture: Not more than 8.0%; Lead(Pb): Not more than 0.5mg/kg; Arsenic(As): Not more than 0.2mg/kg; Mercury(Hg): Not more than 0.2mg/kg; Cadmium(Cd): Not more than 0.5mg/kg; Total Plate Count: Not more than 100000 CFU/g; Coliform group: Not more than 100 CFU/g; Escherichia coli: Not more than 10 CFU/g; Moulds: Not more than 1000 CFU/g; Yeasts: Not more than 1000 CFU/g; Salmonella: Negative/25g; Pesticide: Not more than 0.05

Oyster Peptide

Appearance: Has its own inherent color , powder; Odour: Has its own smell; Water Content: Not more than 10.0%; Ash Content: Not more than 15.0%; Crude Protein: Not less than 40.0%; Oligopeptide Content: Not less than 20.0%; Methyl Mercury: Not more than 0.5mg/kg; Inorganic Arsenic: Not more than 0.5mg/kg; Lead(Pb): Not more than 1.0mg/kg; Chromium(Cr): Not more than 1.9mg/kg; Dimethylnitrosamine: Not more than 4.0 ug/kg; Polychlorinated biphenyls: Not more than 0.5mg/kg

Apigenin Versuline

Assay(On the anhydrous basis, by HPLC): Not less than 98.0%; Appearance: Light yellow needle crystal; Particle Size: Pass through 80 mesh sieve; Odour: Characteristic odour; Identification: Should be positive; Residue on Ignition: Not more than 0.5%; Loss on Drying: Not more than 5.0%; Total Heavy Metals: Not more than 10 mg/kg; Arsenic(As): Not more than 1.0 mg/kg; Lead(Pb): Not more than 1.0 mg/kg; Mercury(Hg): Not more than 0.1 mg/kg; Cadmium(Cd): Not more than 1.0 mg/kg; Total Plate Count: Not more than 1000 CFU/g; Yeasts & Moulds: Not more than 100 CFU/g; Escherichia coli: Negative; Salmonella: Negative; Staphylococcus aureus: Negative

L-Lactic Acid

Colour: Colourless to light yellow; State: Transparent liquid; Smell: No irritation, no odour; Content: Not less than 80.0%; Sterochemical purity (L-isomer): Not less than 97.0%; Chroma(Fresh solution ): 70APHA 100APHA; Chloride: Not more than 20 ppm; Sulphate: Not more than 50 ppm; Iron: Not more than 10 ppm; Citric, oxalic, phosphoric and tartaric acid: Both before and after heating, any opalescence in the solution is not more intensethan that in a mixture of 1mL of water R and 5mL of solution S; Reducing sugars: No red or greenish precipitate is formed; Sulphated ash: Not more than 0.1%; Lead(Pb): Not more than 2.0 ppm; Arsenic(As): Not more than 1.0 ppm

Neohesperidin Dihydrochalcone

Appearance: White powder; Content: Not less than 98.0%; Odour & Taste: Special Sour; Loss on Drying: Not more than 5.0%; Particle Size: Not less than 98% pass through 80 mesh; Heavy Metals: Not more than 10.00 ppm; Lead (Pb): Not more than 1.00 ppm; Arsenic(As): Not more than 1.00 ppm; Ash Content: Not more than 5.00%; Total Plate Count: Not more than 1000 CFU/g; Moulds & Yeasts: Not more than 100 CFU/g; Escherichia coli: Negative; Salmonella: Negative; Residual Solvents: Not more than 0.05%

Beta-Carotene 1%

Appearance: Orange or orange-red powder; Particle Size: 90% pass through 60 mesh sieve; Assay: Not less than 1%; Lead (Pb): Not more than 2.0 mg/kg; Arsenic (As): Not more than 2.0 mg/kg; Total plate count: Not more than 1000 CFU/g; Moulds: Not more than 25 CFU/g; Yeasts: Not more than 25 CFU/g; Coliform group: Not more than 40 MPN/100g; Salmonella: Negative; Bacillus dysenteriae: Negative; Streptococcus hemolyticus: Negative; Staphylococcus aureus: Negative

Magnesium L-Threonate

Character: White crystalline powder; Loss on Drying: Less than 1.0%; The content of Magnesium: 7.2% 8.3%; The content of Magnesium L-threonate: Not less than 98.0%; pH Value: 5.8 7.0; Heavy Metals: Less than 10 ppm; Lead (Pb): Not more than 0.5 ppm; Cadmium (Cd): Not more than 0.5 ppm; Ash: Less than 1.0%; Arsenic (As): Not more than 2 ppm; Mercury (Hg): Not more than 0.1 ppm; Total plate count: Not more than 1000 CFU/g; Total yeasts & moulds: Not more than 100 CFU/g; Staphylococcus aureus: Negative; Escherichia coli: Not more than 40MPN/100g; Salmonella: Negative; Bulk Density: Not less than 0.50g/mL

Antarctic Krill Oil

Appearance: Dark red viscous oil; Odour: Light shrimp odour; Total phospholipids: Not less than 40%; Astaxanthin: Not less than 200mg/kg; Omega-3: Not less than 22%; EPA: Not less than 12%; DHA: Not less than 6.5%; Moisture and ethanol: Not more than 3%; Peroxide value: Not more than 2mmol/kg; Acid value: Not more than 10mgKOH/g; Iodine value: Not less than 120g/100g; Unsaponifiable matter: Not more than 3g/100g; Total plate count: Less than 100CFU/g; Coliform group: Less than 40CFU/g; Vibrio parahaemolyticus: Less than 25CFU/g; Salmonella: Negative; Staphylococcus aureus: Negative; Lead (Pb): Not more than 0.1mg/kg; Inorganic Arsenic (As): Not more than 0.5mg/kg; Cadmium (Cd): Not more than 0.5mg/kg; Chromium (Cr): Not more than 2.0mg/kg; N-Nitrosodimethylamine: Not more than 4.0ug/kg; PCBs: Not more than 0.5mg/kg; Benzo (a) pyrene (BaP): Not more than 10ug/kg

Sea Cucumber Gonad Peptide

Colour: Brown or dark brown; Character: Powder form, uniform colour, no agglomeration; Taste & Smell: It should have the unique taste and smell of this product and no peculiar smell; Impurities: No foreign impurities visible to the naked eye; Protein (on the anhydrous basis), N*6.25: Not less than 60.0%; Water: Not more than 7.0%; Ash (on the anhydrous basis): Not more than 8.0%; Total plate count: Not more than 30000 CFU/g; Coliform group: Not more than 0.3 MPN/g; Yeasts: Not more than 25 CFU/g; Moulds: Not more than 25 CFU/g

L-Menthyl Lactate

Colour and appearance: White crystalline solid; Purity: Not less than 98.0%; Acid Value: Not more than 2.0; Melting Point: Not less than 40.0 degrees Celsius

2,4-Decadienal C10H16O

Colour and Appearance: Yellow liquid; Odour: Strong chicken flavour and chicken oil flavour; Purity: Not less than 89.0%

Geraniol Linalool

Appearance: Colourless liquid; Odour: Has a rose-like aroma; Purity: Not less than 98.0%; Refractive Index(20ï): 1.469 1.478; Relative Density(25ï/25ï): 0.870 0.885; Acid Value: Not more than 1.0 mgKOH/g

Megastigmatrienone C13H18O

Colour: Yellow; Appearance: Transparent liquid; Odour: It has sweet aroma of toba*cco; Purity: Not less than 50.0%

5-Methyl-2-Phenyl-2-Hexenal C13H16O

Colour and appearance: Light yellow liquid; Odour: The aroma of coffee and cocoa is diluted with chocolate and fresh fruit aroma; Purity: Not less than 96.0% (Sum of two peaks)

L-Carnitine Vitamin BT

Appearance: White crystalline powder; Identification: Meets the requirements; Specific Rotation: -29 -32; pH Value: 5.5 9.5; Residue on Ignition: Not more than 0.5%; Water: Not more than 4.0%; Residual Solvents (Ethanol): Not more than 0.5%; Residual Solvents (Acetone): Not more than 0.5%; Assay: 97% 103%; Heavy Metals: Not more than 10 ppm; Lead (Pb): Not more than 1 ppm; Mercury (Hg): Not more than 0.1 ppm; Cadmium (Cd): Not more than 1 ppm; Chloride: Not more than 0.4%; Arsenic (As): Not more than 1 ppm; Potassium (K): Not more than 0.2%; Sodium (Na): Not more than 0.1%; Total aerobic microbial count: Not more than 1000 CFU/g; Total number of moulds and yeasts: Not more than 100 CFU/g; Escherichia coli: Negative; Salmonella: Negative

3-Methyl-10-Ethyl-Deazaflavin C14H13N3O2

Appearance: Yellow powder; Identification: HNMR conforms to structure; Loss on Drying: Not more than 1.0%; Residue on Ignition: Not more than 1.0%; Lead (Pb): Not more than 0.5 ppm; Arsenic (As): Not more than 1.5 ppm; Cadmium (Cd): Not more than 0.5 ppm; Mercury (Hg): Not more than 3.0 ppm; Purity (HPLC): Not less than 98.0%

Menthyl Isovalerate

Colour and appearance: Colourless to light yellow oily liquid; Odour: Sweet woody, fruity, and herbal aromas; Purity: Not less than 96.0%

Butyl Butyryllactate

Colour and appearance: Colourless to pale yellow liquid; Odour: Sweet-sour butter (cream) aroma; Purity: Not less than 95.0%; Density (25/25ï): 0.966 0.978; Refractive Index (20ï): 1.417 1.427; Acid Value: Not more than 1.0

L-Citrulline CAS No.: 372-75-8

Appearance: White crystals or crystalline powder; Identification: Meets the requirements; Specific Optical Rotation[±]D25: +24.5 +26.8; State of Solution: Not less than 98.0%; Chloride (Cl): Not more than 0.020%; Ammonium (NH4): Not more than 0.02%; Sulfate (SO4): Not more than 0.020%; Iron (Fe): Not more than 10 ppm; Heavy Metals (as Pb): Not more than 10 ppm; Arsenic (As2O3): Not more than 1 ppm; Loss on Drying: Not more than 0.30%; Residue on Ignition: Not more than 0.10%; Assay: 98.5% 101.0%; pH Value: 5.0 7.0

Cinnamic Aldehyde

Colour: Yellowish to yellow; Appearance: Liquid; Aroma: Strong aroma of Cinnamon; Refractive Index(20„): 1.619 1.625; Relative Density(25„/25„): 1.046 1.053; Acid Value(In KOH): Not more than 10.0 mg/g; Cinnamic aldehyde content: Not less than 98.0%

D-Aspartic Acid CAS No.: 1783-96-6

Appearance: White crystals or crystalline powder; Assay: 98.5% 101.0%; pH Value: 2.5 3.5; State of Solution: Clear and colourless; Transmittance: Not less than 98.0%; Specific Optical Rotation[±]D20: -24.8 -25.8; Loss on Drying: Not more than 0.20%; Residue on Ignition: Not more than 0.10%; Chloride: Not more than 0.020%; Ammonium: Not more than 0.020%; Sulfate: Not more than 0.020%; Iron: Not more than 10 ppm; Heavy Metals: Not more than 10 ppm; Other amino acids: Not detected; Total plate count: Not more than 1000 CFU/g; Moulds & Yeasts: Not more than 100 CFU/g; Coliforms: Negative/25g; Salmonella: Negative/25g; Staphylococcus aureus: Negative/25g; Escherichia coli: Negative

Chitosan Glutamate

Appearance: Off-white powder; Degree of deacetylation: Not less than 90%; Viscosity: Not more than 200 mPaïs; Solubility: Soluble in water; Insoluble Matter: Not more than 1.0%; pH Value: 3.5 5.0; Water: Not more than 10.0%; Ash: Not more than 1.0%; Bulk Density: Not less than 0.3g/mL; Content of Glutamic Acid: Not less than 30%; Particle Size: 80 Mesh; Heavy Metals: Not more than 10 ppm

Menthol Acetate

Colour and Appearance: Colourless to pale yellow liquid; Odour: Mild of menthol aroma; Purity: Not less than 98.0%; Relative Density (25/25ï): 0.921 0.926; Refractive Index (20ï): 1.443 1.447; Solubility: 1ml of sample is completely dissolved in 1ml of 80% ethanol; Acid Value: Not more than 2.0; Optical Rotation (20ï): Not less than -69

Dihydroactinidiolide C11H16O2

Colour and Appearance: White to yellowish solid crystalline powder; Odour: Having a strong musk or coumarin odour; Melting Point: Not less than 40.0ï; Purity: Not less than 90.0%

Apple Pectin

Appearance: White to light brown powder; Degree of Esterification: 70% 78%; Viscosity 4% solution: 400 mPaïs 500 mPaïs; Galacturonic Acid: Not less than 65%; pH Value (1% Aqueous Solution): 3.0 3.8; Loss on Drying: Not more than 12%; SO2: Not more than 50 mg/kg; Acid-insoluble Ash: Not more than 1%; Lead (Pb): Not more than 5 mg/kg

(1R, 2S, 5R)-N-(4-Methoxyphenyl)-5-Methyl-2-(1-Methylethyl)Cyclohexanecarboxamide WS-12

Colour and Appearance: White Solid; Odour: Cool mint-like aroma; Purity: Not less than 98.0%; Melting Point: 177ï 181ï

Cooling agent N,2,3-Trimethyl-2-Isopropylbutamide WS-23

Colour and Appearance: White crystalline solid; Odour: Mint-like cooling flavour; Purity: Not less than 99.0%; Melting Point: 60ï 63ï; Acid Value: Not more than 1.0; Heavy Metals(as Pb): Not more than 10.0 mg/kg; Arsenic(As): Not more than 3.0 mg/kg

L-Theanine N-ethyl-L-glutamine

Appearance: White or yellowish granular crystals or powder crystals; Identification: Meets the requirements; Specific Rotation [±]D20: +7.7 to +8.5(on the anhydrous basis); pH Value: 4.5 6.0; State of Solution: Not less than 98.0%; Chloride(Cl): Not more than 0.02%; Sulfate(SO4): Not more than 0.02%; Arsenic(as As2O3): Not more than 1 ppm; Other Amino Acids: Not more than 0.5%; Loss on Drying: Not more than 1.5%; Residue on Ignition(Sulfated): Not more than 0.10%; Heavy Metals(as Pb): Not more than 10 ppm; Assay: 98.5% 101.5%

DL-Alpha Tocopheryl Acetate

Description: Clear, colourless slightly greenish-yellow, Viscous, oily liquid, Ph.Eur./USP/FCC; Identification(Optical Rotation): -0.01 +0.01, Ph.Eur.; Identification(IR): To conform, Ph.Eur./USP/FCC; Identification(Colour Reaction): To conform, USP/FCC; Identification(Retention Time): To conform, USP/FCC; Impurity A: Not more than 0.5%; Impurity B: Not more than 1.5%; Impurity C: Not more than 0.5%; Impurities D and E: Not more than 1.0%; Any other impurity: Not more than 0.25%; Total impurities: Not more than 2.5%; Acidity: Not more than 1.0mL; Residual Solvents: To conform (In-house); Lead (Pb): Not more than 2 mg/kg, FCC; Arsenic (As): Not more than 1 mg/kg (In-house); Copper (Cu): Not more than 25 mg/kg (In-house); Zinc (Zn): Not more than 25 mg/kg (In-house); Palladium (Pd): Not more than 5 mg/kg (In-house); Assay (Ph.Eur.): 96.5% 102.0%, Ph. Eur; Assay (Ph.Eur.): 434.3mg ±-tocopherol/g 459.0mg ±-tocopherol/g, Ph.Eur; Assay (USP/FCC): 96.0% 102.0%, USP/FCC; Assay (USP/FCC): 432.0mg ±-tocopherol/g 459.0mg ±-tocopherol/g, USP/FCC; Total aerobic microbial count: Not more than 1000 CFU/g; Total yeast and mould count: Not more than 100 CFU/g; Escherichia coli: Negative/g; Pseudomonas aeruginosa: Negative/g; Staphylococcus aureus: Negative/g; Enterobacterial: Negative/g; Salmonella: Negative/10g

L-Tyrosine Tyr

Appearance: White crystals or crystalline powder; Identification: As per USP39; Assay: 98.5% 101.5%; Specific Optical Rotation[±]D25: -9.8 -11.2; Chlorides: Not more than 400 ppm; Sulfates: Not more than 400 ppm; Iron (Fe): Not more than 30 ppm; Lead (Pb): Not more than 3 ppm; Cadmium (Cd): Not more than 1 ppm; Mercury (Hg): Not more than 0.1 ppm; Arsenic (As): Not more than 1.5 ppm; Heavy Metals: Not more than 15 ppm; Loss on Drying: Not more than 0.30%; Residue on Ignition: Not more than 0.40%; Single impurity: Not more than 0.5%; Total impurities: Not more than 2.0%; Total plate count: Not more than 1000 CFU/g; Yeasts & Moulds: Not more than 100 CFU/g; Coliforms: Negative/25g; Salmonella: Negative/25g; Staphylococcus aureus: Negative/25g; Escherichia coli: Negative

N-Acetyl-L-Tyrosine CAS No.: 537-55-3

Appearance: White crystals or crystalline powder; Specific Optical Rotation[±]D20: +46.5 +49.0; Transmittance: Not less than 96.0%; Chloride (Cl): Not more than 0.020%; Ammonium: Not more than 0.020%; Sulfate: Not more than 0.020%; Iron (Fe): Not more than 30 ppm; Heavy Metals: Not more than 10 ppm; Lead (Pb): Not more than 2 ppm; Cadmium (Cd): Not more than 1 ppm; Mercury (Hg): Not more than 0.1 ppm; Arsenic (As2O3): Not more than 1 ppm; Loss on Drying: Not more than 0.50%; Residue on Ignition: Not more than 0.10%; pH Value: 2.0 3.0; Assay: 99.0% 101.0%; L-Tyrosine: Not more than 1.0%; Bulk Density: Only report; Tapped Density: Only report; Particle Size: Only report; Total plate count: Not more than 1000 CFU/g; Yeasts & Moulds: Not more than 100 CFU/g; Coliforms: Negative/25g; Salmonella: Negative/25g; Staphylococcus aureus: Negative/25g; Escherichia coli: Negative

Inulin Powder

Inulin: Not less than 90.0%; Fructose+Glucose+Sucrose: Not more than 10.0%; Loss on Drying: Not more than 4.5%; Residue on Ignition: Not more than 0.2%; pH Value(10%): 5.0 7.0; Arsenic(As): Not more than 0.2mg/kg; Lead(Pb): Not more than 0.2mg/kg; Mercury(Hg): Less than 0.1mg/kg; Cadmium(Cd): Less than 0.1mg/kg; Total Plate Count: Not more than 1000CFU/g; Yeasts & Moulds: Not more than 50CFU/g; Escherichia coli: Negative; Salmonella: Negative; Staphylococcus aureus: Negative

Nicotinamide Mononucleotide NMN

Appearance: White to off-white powder; Purity: Not less than 99.5%; Sodium Content: Not more than 0.05%; Water: Not more than 0.5%; pH Value: 3.0 4.0; Ethanol: Not more than 500 ppm; Lead(Pb): Not more than 0.1 ppm; Mercury(Hg): Not more than 0.1 ppm; Cadmium(Cd): Not more than 0.2 ppm; Arsenic(As): Not more than 0.1 ppm; Total microbial count: Not more than 500 CFU/g; Coliform group: Not more than 0.92 MPN/g; Moulds & yeasts: Not more than 50 CFU/g; Staphylococcus aureus: Negative/25g; Salmonella: Negative/25g

Dehydrozingerone C11H12O3

Appearance: Light yellow powder; Identification: HNMR conforms to structure; Loss on Drying: Not more than 1.0%; Melting Point: 125.0ï 130.0ï; Residue on Ignition: Not more than 1.0%; Purity (HPLC): Not less than 98.0%

Non GMO Natural Flavored Pumpkin Seed Protein

Xanthan Gum

5-allylguaiacol (Eugenol)

Appearance: Liquid; Colour: Yellowish to yellow; Aroma: Clove-scented; Relative Density(25„/25„): 1.063 1.068; Refractive Index(20„): 1.5400 1.5420; Solubility(25„): 1 volume of sample mix into 2 volume 70% ethanol(volume fraction); Acid Value(in KOH): Not more than 1.0 mg/g; Eugenol Content: Not less than 98.0%

Sorbitol Solution

Appearance: Colorless clear and ropy settling liquid; Water: Not more than 31%; pH Value(50% Solution of Sorbitol): 5.0 7.0; Solids: 69.0% 71.0%; Sorbitol Contents(On Dried Basis): 71% 83%; Reducing Sugar(On Dried Basis): Not more than 0.15%; Total Sugar: 5.0% 10.0%; Residue on Ignition: Not more than 0.10%; Relative Density(20„): 1.285g/ml 1.315g/ml; Refractive Index: Not less than 1.4550; Chloride: Not more than 10 ppm; Sulphate: Not more than 50 ppm; Heavy Metals(as Pb): Not more than 1 ppm; Nickel(Ni): Not more than 1 ppm; Arsenic(As): Not more than 1 ppm; Total Plate Count: Not more than 100 CFU/g; Moulds: Not more than 10 CFU/g; Congealing Point: No crystallization for 48 hours at -18C

Food Grade Alginate Oligosaccharide

Colour: Off-white , light yellow to yellow; Taste and Smell: With its own inherent smell , no peculiar smell; Impurities: No visible foreign matters; Character: Powder; Content: Not less than 90%; Molecular Weight: Not more than 4000 Da; Moisture: Not more than 10.0%; Water Insoluble Matter: Not more than 1.0%; pH Value: 4.0 7.0; Lead(Pb): Not more than 2.0 mg/kg; Mercury(Hg): Not more than 0.3 mg/kg; Arsenic(As): Not more than 1.0 mg/kg; Total Plate Count: Not more than 30000 CFU/g; Coliform group: Not more than 0.92 MPN/g; Moulds & Yeasts: Not more than 50 CFU/g; Staphylococcus aureus: Negative/25g; Salmonella: Negative/25g

Rice Protein Powder

Protein(On dry basis): Not less than 80.0%; Fat(On dry basis): Not more than 8.0%; Moisture: Not more than 8.0%; Ash(On dry basis): Not more than 6.0%; Fiber(On dry basis): Not more than 7.0%; Total Carbohydrate: Not more than 8.0%; Total Sugar: Not more than 2.0%; Heavy Metals: Not more than 10.0ppm; Lead(Pb): Not more than 0.3ppm; Arsenic(As): Not more than 0.3ppm; Cadmium(Cd): Not more than 0.3ppm; Mercury(Hg): Not more than 0.05ppm; Melamine: Not more than 0.1ppm; Cyanuric acid: Not more than 0.5ppm; Irradiation: Negative; Benz(a)pyrene: Not more than 10ppb; PAH4: Not more than 50ppb; Gluten allergen: Not more than 20ppm; Soya allergen: Not more than 20ppm; GMO(Bt63): Not more than 0.01%; Aflatoxin B1: Not more than 2.0ppb; Aflatoxin (B1+B2+G1+G2): Not more than 4.0ppb; Ochratoxin A: Not more than 3.0ppb; Total plate count: Not more than 5000CFU/g; Moulds & Yeast: Not more than 50CFU/g; Coliforms: Not more than 30CFU/g; Escherichia coli: Negative; Salmonella: Negative; Staphylococcus aureus: Negative; Listeria monocytogenes: Negative

Pineapple stem Bromelain

Appearance: Off-white or light yellow powder; Odour: Characteristic; Bromelain activity: Customized; Loss on Drying: Not more than 10.0%; Residue on Ignition: Not more than 6.0%; Arsenic(As): Not more than 3.0mg/kg; Lead(Pb): Not more than 5.0mg/kg; Mercury(Hg): Not more than 1.5mg/kg; Cadmium(Cd): Not more than 1.0mg/kg; Total Plate Count: Not more than 10000CFU/g; Yeasts & Moulds: Not more than 100CFU/g; Escherichia coli: Negative; Salmonella: Negative; Staphylococcus aureus: Negative

Lysozyme LZM

Source: Hen Egg White; Appearance: White powder; Moisture: Not more than 6.0%; pH Value: 3.0 7.0; Chlorine: Less than 4.5%; Activity of enzyme: Not less than 20 , 000FIP U/mg; Solubility: Not more than 99%; Heavy Metals: Less than 10ppm; Lead(Pb): Less than 5.0ppm; Arsenic(As): Less than 1.0ppm; Mercury(Hg): Less than 1.0ppm; Total Plate Count: Not more than 1 , 000CFU/g; Moulds & Yeasts: Less than 10CFU/g; Escherichia coli: Not more than 3MPN/g; Salmonella: Negative/25g; Staphylococcus aureus: Negative/g

Walnut Peptide

Colour: Yellow or light yellow; Characteristic: Loose powder , uniform color , no agglomeration , no moisture absorption; Taste & Smell: Has the inherent taste and smell of walnut peptide , no peculiar smell; Impurity: No foreign impurities visible to the naked eye; Protein content(On dry basis): Not less than 90.0%; Peptide content(On dry basis): Not less than 85.0%; Ash(On dry basis): Not more than 7.0%; Moisture: Not more than 6.5%; Lead(Pb): Not more than 0.2ppm; Arsenic(As): Not more than 0.4ppm; Cadmium(Cd): Not more than 0.4ppm; Mercury(Hg): Not more than 0.01ppm; Aflatoxin B1: Not more than 4.0ppb; The proportion of relative molecular mass not more than 2000 Da: Not less than 80.0%; Total Plate Count: Not more than 10000 CFU/g; Coliforms: Not more than 100 CFU/g; Salmonella: Negative; Staphylococcus aureus: Negative

Chickpea Protein Powder

Appearance: Flow fling; Colour: Slight yellow; Moisture: Not more than 10%; Protein(On Dried Basis): Not less than 80%; Fat: Not more than 8%; Ash: Not more than 6%; pH Value: 6 8; Gluten: Less than 5 ppm; Soy: Less than 2.5 ppm; Total Plate Count: Less than 10000 CFU/g; Salmonella: Negative/25g; Yeasts: Less than 100 CFU/g; Moulds: Less than 100 CFU/g; Escherichia coli: Negative/g; Listeria: Negative/g; Staphylococcus aureus: Negative/g; Entero B: Less than 10 CFU/g; Arsenic(As): Less than 0.5 ppm; Cadmium(Cd): Less than 0.5 ppm; Lead(Pb): Less than 1.0 ppm; Mercury(Hg): Less than 0.5 ppm; Pesticides: Negative; Ochratoxin: Less than 20 ppb; Aflatoxins: Less than 20 ppb

Fava Bean Protein

Colour: Light yellow; Taste and Odour: Neutral; Particle Size: Not less than 98% pass through 100 mesh; Protein(N*6.25): Not less than 90%; Dietary Fiber: Not more than 5%; Moisture: Not more than 10%; Ash: Not more than 6%; Fat: Not more than 10%; pH Value: 6.0 to 8.0; Arsenic(As): Not more than 0.5 mg/kg; Cadmium(Cd): Not more than 0.1 mg/kg; Lead(Pb): Not more than 0.5 mg/kg; Mercury(Hg): Not more than 0.1 mg/kg; Total Plate Count: Not more than 30 , 000 CFU/g; Yeasts : Not more than 50 CFU/g Moulds: Not more than 50 CFU/g; Salmonella: Negative/375g; Escherichia Coli: Negative; GMO: Negative

Food Grade Fructooligosaccharide

Appearance: White powder; Total Fructooligosaccharide(On the Anhydrous Basis): Not less than 95.0%; Glucose+Fructose+Sugar(On the Anhydrous Basis): Not more than 5.0%; pH Value: 4.5 7.0; Water: Not more than 5.0%; Sulphated Ash: Not more than 0.4%; Arsenic(As): Not more than 0.5 mg/kg; Lead(Pb): Not more than 0.5 mg/kg; Total Plate Count: Not more than 1000 CFU/g; Coliforms: Not more than 30 MPN/100g; Moulds & Yeasts: Not more than 50 mg/kg; Pathogen: Negative

Food Grade Chitosan Oligosaccharide

Appearance: Yellow or light yellow powder solid , no peculiar smell , no visible impurities; Molecular Weight: Not more than 1000Da; Moisture: Not more than 10.0%; Ash: Less than 1.0%; Insoluble Matter: Not more than 1.0%; pH Value: 5.0 7.0; Arsenic(As): Not more than 0.5ppm; Total Plate Count: Not more than 1000CFU/g; Moulds & Yeasts: Not more than 100CFU/g; Pathogenic Bacteria: Negative

Galactomannan GM

Appearance: White to yellowish white powder; Loss on Drying: Not more than 10%; Acid Insoluble Matter: Not more than 5.0%; pH Value(1% aqueous solution): 6.0 7.0; Viscosity , Brookfield Viscometer(5% sol. 5„): Not more than 13Mpa·s; Particle Size: 100% pass through 80 mesh sieve; Protein: Not more than 2%; Ash: Not more than 1.5%; Total Plate Count: Not more than 1000CFU/g; Yeasts & Moulds: Not more than 50CFU/g; Escherichia coli: Negative/g; Salmonella: Negative/25g; Staphylococcus aureus: Negative/25g

Soya Lecithin Powder

Acetone Insoluble: Not less than 96.0%; Hexane Insoluble: Not more than 0.3%; Moisture and Volatile: Not more than 1.0%; Acid Value: Not more than 30.0 mgKOH/g; Taste: Phospholipids inherent smell , no peculiar smell; Peroxide Value: Not more than 10 meq/kg; Form: Powder; Total Plate Count: Not more than 30 CFU/g; Moulds & Yeasts: Not more than 10 CFU/g; Coliforms: Less than 30 MPN/100g; Escherichia coli: Less than 10 CFU/g; Salmonella: Negative/25g

Soya Lecithin Liquid

Characteristic: With Phospholipids inherent odour , liquid form; Acetone Insoluble Matter: Not less than 60%; Hexane Insoluble Matter: Not more than 0.3%; Moisture and Volatile Matter: Not more than 1.0%; Acid Value: Not more than 30.0 mgKOH/g; Peroxide Value: Not more than 30.0 meq/kg; Heavy Metals(as Pb): Not more than 0.1 mg/kg; Total Arsenic(As): Not more than 3.0 mg/kg; Gardner 5%: Not more than 14; Viscosity(at 25„ Brookfield): Not more than 150; Total Plate Count: Not more than 30 CFU/g; Yeasts & Moulds: Less than 10 CFU/g; Coliform group: Less than 30 MPN/100g; Escherichia coli: Less than 10 CFU/g; Salmonella: Negative/25g

Chymosin 600 IMCU/ml

Appearance: White to off-white powder; Taste: Slightly salty taste; Loss on Drying: Not more than 7.00%; International Milk Clotting Unit: Not less than 20 , 000 IMCU/g; Total Plate Count: Not more than 5000 CFU/g; Yeasts & Moulds: Not more than 50 CFU/g; Escherichia coli: Negative; Salmonella: Negative; Coliforms: Not more than 30 CFU/g; Lead(Pb): Not more than 3 ppm; Mercury(Hg): Not more than 0.1 ppm; Cadmium(Cd): Not more than 1 ppm; Arsenic(As): Not more than 1 ppm

Chymotrypsin powder

Amino peptidase

Alkaline Protease

Refined Fish Oil (EPA)

Refined Fish Oil (DHA)

Refined Fish Oil (EPA/DHA)

Sea Cucumber Oligopeptide

Creatine Monohydrate

Food Grade Chitosan Oligosaccharide

Modified Citrus Pectin

L- Serine