Zhejiang Hangzhou Xinfu Pharmaceutical Co., Ltd.

Product name: Panthenol INCI Name: PANTHENOL Molecular Formula: C9H19NO4 Molecular Weight: 205.25 Appearance: White crystal powder Purity: 99.0~102.0% CAS NO.: 16485-10-2 EINECS No.: 240-540-6 Supplier: ZHENYIBIO Panthenol is a white powdery water-soluble conditioner,also known as Pro-Vitamin B5,which has a super moisturizing effect on skin and hair care products.Adding panthenol vitamin b5 to hair conditioning formulas can increase sheen and shine (and also help improve hair structure).B5 panthenol is the original vitamin (vitamin B5) of DL-pantothenic acid,which plays a key role in human intermediate metabolism.Vitamin B5 deficiency can cause many skin diseases.Panthenol in cosmetics for hair care,skin and nail care.

Sweet marjoram: Origanum (O) hortensis (orMajoranahortensis). Potmarjoram: O.onites Wildmajoram: O.vulgare. Syrian majoram is called zatar Family: Labiatae or Lamiaceae (mint family). In Europe, marjoram was a traditional symbol of youth and romantic love. Used by Romans as an aphrodisiac, it was used to cast love spells and was worn at weddings as a sign of happiness during the middle Ages. Greeks who wore marjoram wreaths at weddings called it “joy of the mountains.” It was used to brew beer before hops was discovered, and flavored a wine called hippocras. A cousin of the oregano family, marjoram originated in Mediterranean regions and is now a commonly used spice in many parts of Europe. Called zatar in the Middle east and often mistaken for oregano, it is also a popular spicing in Eastern Europe. Origin and Varieties Marjoram is indigenous to northern Africa and southwest Asia. It is cultivated around the Mediterranean, in England, Central and Eastern Europe, South America, the United States, and India. Description Marjoram leaf is used fresh, as whole or chopped, and dried whole or broken, and ground. The flowering tops and seeds, which are not as strong as the leaves, are also used as flavorings. Sweet marjoram is a small and oval-shaped leaf. It is light green with a greyish tint. Marjoram is fresh, spicy, bitter, and slightly pungent with camphor like notes. It has the fragrant herbaceous and delicate, sweet aroma of thyme and sweet basil. Pot marjoram is bitter and less sweet. Chemical Components Sweet marjoram has 0.3% to 1% essential oil, mostly monoterpenes. It is yellowish to dark greenish brown in color. It mainly consists of cis-sabinene hydrate (8% to 40%), -terpinene (10%), a-terpinene (7.6%), linalyl acetate (2.2%), terpinen 4-ol (18% to 48%), myrcene (1.0%), linalool (9% to 39%), -cymene (3.2%), caryophyllene (2.6%), and a-terpineol (7.6%). Its flavor varies widely depending on its origins. The Indian and Turkish sweet marjorams have more d-linalool, caryophyllene, carvacrol, and eugenol. Its oleoresin is dark green, and 2.5 lb. are equivalent to 100 lb. of freshly ground marjoram. Marjoram contains calcium, iron, magnesium, phosphorus, potassium, sodium, vitamin A, vitamin C, and niacin. Culinary uses of Marjoram Marjoram is typically used in European cooking and is added to fish sauces, clam chowder, butter-based sauces, salads, tomato-based sauces, vinegar, mushroom sauces, and eggplant. In Germany, marjoram is called the “sausage herb” and is used with thyme and other spices in different types of sausages. It is usually added at the end of cooking to retain its delicate flavor or as a garnish. It goes well with vegetables including cabbages, potatoes, and beans. The seeds are used to flavor confectionary and meat products.

The primary use of Ammonium Sulphate is as a fertilizer for alkaline soils. In the soil the ammonium ion is released and forms a small amount of acid, lowering the pH balance of the soil, while contributing essential nitrogen for plant growth. The main disadvantage to the use of Ammonium Sulphate is its low nitrogen content relative to Ammonium Nitrate, which elevates transportation costs. It is also used as an agricultural spray adjuvant for water soluble insecticides, herbicides, and fungicides. There it functions to bind iron and calcium cations that are present in both well water and plant cells. It is particularly effective as an adjuvant for 2,4-D (amine), glyphosate and glufosinate herbicides.

Product Brands: ABC, ABC Alkaline. Available Variants: AAA, AA, C, D, 9V Product of Indonesia

Peanut : Nutritional value - eanut fruit contains protein, fat, carbohydrate, vitamin A, vitamin B6, vitamin E, vitamin K, and minerals such as calcium, phosphorus, iron and other nutrients, containing eight kinds of human amino acids and unsaturated fatty acids, , Choline, carotene, crude fiber and other substances. [4-5] fat content of 44% -45%, protein content of 24-36%, sugar content of about 20%. Rich in vitamin B2, PP, A, D, E, calcium and iron. And contains thiamine, riboflavin, niacin and other vitamins. Promote the development of human brain cells, enhance the role of memory.

IUPAC Name: (3R,4R,5R)-1,3,4,5,6-Pentahydroxyhexan-2-one Other Names: D-allulose, D-ribo-2-hexulose Appearance: White Crystal Powder CAS Number: 23140-52-5/551-66-8 Chemical Formula: C6H12O6 Molar Mass 180.16 g�·molâ??1 Melting Point 58 �°C (136 �°F; 331 K) Function of Allucose 1. Low-calorie sugar 2. No effect on blood sugar 3. Can be part of a healthy diet 4. The taste and Texture of sugar, without all the calories 5. Contributes far fewer calories (approximately 90 percent less) than sugar

IUPAC Name: (3R,4R,5R)-1,3,4,5,6-Pentahydroxyhexan-2-one Other Names: D-allulose, D-ribo-2-hexulose Appearance: White Crystal Powder CAS Number: 23140-52-5/551-66-8 Chemical Formula: C6H12O6 Molar Mass 180.16 g�·molâ??1 Melting Point 58 �°C (136 �°F; 331 K) Function of Allucose 1. Low-calorie sugar 2. No effect on blood sugar 3. Can be part of a healthy diet 4. The taste and Texture of sugar, without all the calories 5. Contributes far fewer calories (approximately 90 percent less) than sugar