Function: 1) Weight Loss Supplement 2) Natural Appetite Suppressant
We are producers of Garcinia combogia extract with a concentration of 60% HCA (Both by USP & Chromadex). Plz feel free to contact us for the best price.
Garcinia cambogia is native to India and Southeast Asia. The fruit pulp and rind have long been used in Asian countries as a condiment and food preservative. The rind contains a chemical called hydroxycitric acid (HCA), which has been studied for its effect on appetite. Garcinia cambogia supplements with HCA are marketed for weight loss. Garcinia cambogia has also been promoted for relief of joint pain and digestive symptoms and to improve athletic performance.
Desiccated coconut, sometimes referred to as Coconut Powder, is a dehydrated form of white coconut meat from freshly selected mature coconut kernels. It is prepared from substantially sound white kernel obtained from the whole nut of coconut (Cocos nucifera). Desiccated coconuts have to be processed in an appropriate manner, undergoing operations such as de-husking (the removal of the husk, leaving the shell intact), hatcheting (the removal of the shell), paring (the removal of the brown skin around the kernel), washing, comminuting, drying (to humidity level below 3%) and sifting. They can be produced without oil extraction or with partial oil extraction by appropriate physical means. Preservatives are allowed for use in production of desiccated coconuts and the most common in practice is sulphur dioxide. Also citric acid is allowed for use as the antioxidant. Table 1: Combined Nomenclature code for desiccated coconuts Number Product 080111 Coconuts, desiccated Product Specification Quality For detailed standard quality requirements please refer to Codex Alimentarius Standard for Desiccated Coconut The basic quality requirements for desiccated coconuts are: Colour: natural white to light creamy Texture: free-flowing and free from yellow specks Flavour: distinctive coconut flavour without off-flavours due to deterioration or absorption of extraneous substances. Odour: The odour shall be characteristic of the product, shall not be mouldy, cheesy, smoky, fermented or rancid, and shall not possess any undesirable odour. Oil content: According to the oil content, desiccated coconuts are in trade practice commonly divided into 2 categories: 1. High fat Desiccated Coconut (sometimes referred as 'full fat') with equal or more than 60% m/m of oil. It is dehydrated form of white coconut meat from freshly selected mature kernels. 2. Low fat Desiccated Coconut with less than 60% m/m of oil. It is a dehydrated form of white coconut meat after extraction of the Coconut milk. The fat content of this product can vary but is usually in the range of 45% - 55%. Additional quality requirements
Desiccated coconut, sometimes referred to as Coconut Powder, is a dehydrated form of white coconut meat from freshly selected mature coconut kernels. It is prepared from substantially sound white kernel obtained from the whole nut of coconut (Cocos nucifera). Desiccated coconuts have to be processed in an appropriate manner, undergoing operations such as de-husking (the removal of the husk, leaving the shell intact), hatcheting (the removal of the shell), paring (the removal of the brown skin around the kernel), washing, comminuting, drying (to humidity level below 3%) and sifting. They can be produced without oil extraction or with partial oil extraction by appropriate physical means. Preservatives are allowed for use in production of desiccated coconuts and the most common in practice is sulphur dioxide. Also citric acid is allowed for use as the antioxidant. Table 1: Combined Nomenclature code for desiccated coconuts Number Product 080111 Coconuts, desiccated Product Specification Quality For detailed standard quality requirements please refer to Codex Alimentarius Standard for Desiccated Coconut The basic quality requirements for desiccated coconuts are: Colour: natural white to light creamy Texture: free-flowing and free from yellow specks Flavour: distinctive coconut flavour without off-flavours due to deterioration or absorption of extraneous substances. Odour: The odour shall be characteristic of the product, shall not be mouldy, cheesy, smoky, fermented or rancid, and shall not possess any undesirable odour. Oil content: According to the oil content, desiccated coconuts are in trade practice commonly divided into 2 categories: 1. High fat Desiccated Coconut (sometimes referred as 'full fat') with equal or more than 60% m/m of oil. It is dehydrated form of white coconut meat from freshly selected mature kernels. 2. Low fat Desiccated Coconut with less than 60% m/m of oil. It is a dehydrated form of white coconut meat after extraction of the Coconut milk. The fat content of this product can vary but is usually in the range of 45% - 55%. Additional quality requirements
Desiccated coconut, sometimes referred to as Coconut Powder, is a dehydrated form of white coconut meat from freshly selected mature coconut kernels. It is prepared from substantially sound white kernel obtained from the whole nut of coconut (Cocos nucifera). Desiccated coconuts have to be processed in an appropriate manner, undergoing operations such as de-husking (the removal of the husk, leaving the shell intact), hatcheting (the removal of the shell), paring (the removal of the brown skin around the kernel), washing, comminuting, drying (to humidity level below 3%) and sifting. They can be produced without oil extraction or with partial oil extraction by appropriate physical means. Preservatives are allowed for use in production of desiccated coconuts and the most common in practice is sulphur dioxide. Also citric acid is allowed for use as the antioxidant. Table 1: Combined Nomenclature code for desiccated coconuts Number Product 080111 Coconuts, desiccated Product Specification Quality For detailed standard quality requirements please refer to Codex Alimentarius Standard for Desiccated Coconut The basic quality requirements for desiccated coconuts are: Colour: natural white to light creamy Texture: free-flowing and free from yellow specks Flavour: distinctive coconut flavour without off-flavours due to deterioration or absorption of extraneous substances. Odour: The odour shall be characteristic of the product, shall not be mouldy, cheesy, smoky, fermented or rancid, and shall not possess any undesirable odour. Oil content: According to the oil content, desiccated coconuts are in trade practice commonly divided into 2 categories: 1. High fat Desiccated Coconut (sometimes referred as 'full fat') with equal or more than 60% m/m of oil. It is dehydrated form of white coconut meat from freshly selected mature kernels. 2. Low fat Desiccated Coconut with less than 60% m/m of oil. It is a dehydrated form of white coconut meat after extraction of the Coconut milk. The fat content of this product can vary but is usually in the range of 45% - 55%. Additional quality requirements
"English name:Garcinia Cambogia Extract Latin Name:Garcinia Cambogia. Active ingredients:Hydroxycitric acid Specification:50% CAS No.:90045-23-1 Molecular forula: C6H8O8 Molecular Weight:208.1 Use Part : The whole herb Appearance:Brown-yellow Mesh size:80 Mesh Test Method:HPLC Main Functions: 1> Hydroxycitric acid can decreasing the cholesterol and fatty acids; 2> Garcinia cambogia hydroxycitric acid is useful in helping to control body weight; 3> Garcinia cambogia hydroxycitric acid will promote glycogen synthesis and increase energy levels; 4> Garcinia cambogia extract hydroxycitric acid used to regulating fat metabolism, inhibiting lipogenesis and promoting fat burning. Certificate of analysis: Analysis Specification Results Assay(HPLC) HCAâ?¥50% 50.15% Appearance Offwhite fine powder Complies Moisture â?¤5.0% 3.35% Pesticides â?¤2ppm Complies Heavy metals â?¤10ppm Complies Odor Characteristic Complies Arsenic â?¤2ppm Complies Particle size 100%through 80 mesh Complies Microbioiogical: Total of bacteria â?¤1000cfu/g Complies Fungi â?¤100cfu/g Complies Salmgosella Negative Complies Coli Negative Complies Storage Store in cool & dry place. Do not freeze. Keep away from strong light and heat. Shelf life 2 years when properly stored
Kodampulli
Garcinia Cambogia Garcinia cambogia, an exotic fruit grown in South India, has been used to impart a distinctive sour flavour to Indian cooking.. It is the source for a revolutionary natural diet ingredient which is currently a rage in America, Japan, Europe and other western countries. Garcinia cambogia extract is the calcium salt of hydroxy citric acid (HCA), which is obtained from water extract of Garcinia cambogia fruit . It is non-toxic, tasteless, odorless powder and found to be very effective herbal alternate for controlling obesity and cholesterol by inhibiting lipogenesis in our body.
Botanical Name : Garcinia cambogia Grade % 50%, 60% Main Content : Hydroxycitric acid Method : by HPLC
Garcinia cambogia products 1.garcinia cambogia paste 2.garcinia cambogia dry
Common Name Malabar tamarind Botanical Name Garcinia cambogia Active Ingredient Hydroxy Citric Acid Specification - Hydroxy Citric Acid 50% Water Soluble - Hydroxy Citric Acid 50% Non - Water Soluble - Hydroxy Citric Acid 60% Water Soluble - Hydroxy Citric Acid 60% Non - Water Soluble - Hydroxycitric Acid 50% Granules - Hydroxycitric Acid 60% Granules
Dear Customer, We are Manufacturer and Exporter on Garcinia Cambogia Extract 50%, 60%, 65,% 70% & 80%HCA
Price: DEPEND ON QUANTITY AND KINDS . Specification: Calcium Hydroxy Citrate HCA 50% 60% Brand Name : Chemcohealth Place Of Origin : China Moq : 10kgs Color : White
Botanical name: Garcinia cambogia Family: Guttiferae Common Name: Garcinia, Malabar Tamarind Part used: Fruit Phytochemicals: Hydroxycitric acid (HCA) Final Product: Hydrocitric Acid 50%-60% Category: Weight Management Uses: Weight management and Obesity control Reduce the fat synthesis Accelerating the fat metabolism (fat oxidation) Supporting satiety
White to tan powder, Soluble in water, and is stable at temperatures of 50-60 Degree C Bromelain is an enzyme extract derived from the stems of pineapples, although it exists in all parts of the fresh pineapple. The extract has a history of folk medicine use. As an ingredient, it is used in cosmetics, as a topical medication, and as a meat tenderizer.
Groundnut Kernels (Arachis Hypogaea) The groundnut or peanut is one of the important legume crops of tropical and, semiarid tropical countries, where it provides a major source of edible oil and, vegetable protein. Groundnut Kernel contains 47-53% oil and 25-36% protein. India,, China, Nigeria, Gambia, Senegal and USA are the major groundnut producing, countries. There are two most common names used for this crop i.e. groundnut or, peanut. The term groundnut is used in most countries of Asia, Africa, Europe and, Australia, while in north and South America it is commonly referred to as peanut., In India the important groundnut cultivating states are Gujarat, Andhra Pradesh,, Tamil Nadu, Karnataka, Maharashtra, Madhya Pradesh, Uttar Pradesh and Rajasthan., Groundnuts are used in various forms, which include groundnut oil, roasted and salted, groundnut, boiled or raw groundnut or as a paste popularly known as groundnut (or, peanut) butter. Groundnut oil is the most important product of the crop, which is used, for both domestic and industrial purposes. About 75% of the world groundnut, production is used in extraction of edible oil. Java Peanuts : Java types are smaller in size, round shape and pinkish in colour compared to Bold type. The later are longer and bigger in size having dark reddish colour. Type, Grade , Other Aspects. Java, 50/60, 60/70, 70/80, 80/90, 90/100, Damage/Splits : 1.5% Max (varies as per the quality) Look forward hearing from you soon. Contact Us For Prices
Groundnut Kernels (Arachis Hypogaea) The groundnut or peanut is one of the important legume crops of tropical and, semiarid tropical countries, where it provides a major source of edible oil and, vegetable protein. Groundnut Kernel contains 47-53% oil and 25-36% protein. India,, China, Nigeria, Gambia, Senegal and USA are the major groundnut producing, countries. There are two most common names used for this crop i.e. groundnut or, peanut. The term groundnut is used in most countries of Asia, Africa, Europe and, Australia, while in north and South America it is commonly referred to as peanut., In India the important groundnut cultivating states are Gujarat, Andhra Pradesh,, Tamil Nadu, Karnataka, Maharashtra, Madhya Pradesh, Uttar Pradesh and Rajasthan., Groundnuts are used in various forms, which include groundnut oil, roasted and salted, groundnut, boiled or raw groundnut or as a paste popularly known as groundnut (or, peanut) butter. Groundnut oil is the most important product of the crop, which is used, for both domestic and industrial purposes. About 75% of the world groundnut, production is used in extraction of edible oil. Bold Peanuts :- Java types are smaller in size, round shape and pinkish in colour compared to Bold type. The later are longer and bigger in size having dark reddish colour. Type, Grade , Other Aspects Bold, 38/42, 40/45, 40/50, 50/55, 50/60, 60/70, 70/80, 80/90, Moisture : Between 6% to 8%, Admixture : 1% Max Look forward hearing from you soon.
Groundnut Kernels (Arachis Hypogaea) The groundnut or peanut is one of the important legume crops of tropical and, semiarid tropical countries, where it provides a major source of edible oil and, vegetable protein. Groundnut Kernel contains 47-53% oil and 25-36% protein. India,, China, Nigeria, Gambia, Senegal and USA are the major groundnut producing, countries. There are two most common names used for this crop i.e. groundnut or, peanut. The term groundnut is used in most countries of Asia, Africa, Europe and, Australia, while in north and South America it is commonly referred to as peanut., In India the important groundnut cultivating states are Gujarat, Andhra Pradesh,, Tamil Nadu, Karnataka, Maharashtra, Madhya Pradesh, Uttar Pradesh and Rajasthan., Groundnuts are used in various forms, which include groundnut oil, roasted and salted, groundnut, boiled or raw groundnut or as a paste popularly known as groundnut (or, peanut) butter. Groundnut oil is the most important product of the crop, which is used, for both domestic and industrial purposes. About 75% of the world groundnut, production is used in extraction of edible oil. Blanched Peanuts : Java types are smaller in size, round shape and pinkish in colour compared to Bold type. The later are longer and bigger in size having dark reddish colour. Type, Grade , Other Aspects. Blanched, 40/50, 50/60, 38/42, Aflatoxin : as per buyer's requirement Look forward hearing from you soon.
Garcinia gummi-gutta is a tropical species of Garcinia native to South Asia and Southeast Asia. Common names include Garcinia cambogia, as well as brindle berry, and Malabar tamarind. Gambooge (Kudampuli/Pot Tamarind, Fish Tamarind) is most commonly used in Kerala Fish Curries. Tamarind is most commonly used throughout India, in Vegetarian and well as Non-Veg Curries.Kudampuli Garcinia cambogia is commonly known as Malabar Tamarind. Garcinia cambogia trees are found in tropical countries. Garcinia Cambogia, commonly known as Malabar tamarind, is one such fruit.
