X
Results

logo

“Please note that this web site is not aimed at consumers as the information herein
contained does not make reference to finished products”.

Search
       
食品 と フレーバー
OPTIONS:
18 of 18 products
由来植物
アッセイ
生物学的活性

Cynara cardunculus L.
Leaf

≥0.3% of flavonoids expressed as luteolin-7-O-glucoside,
≥2.5% of caffeoylquinic acid expressed as chlorogenic acid,
≥0.6% of chlorogenic acid by HPLC

Flavouring


由来植物
アッセイ
生物学的活性

Matricaria recutita L.
Flowering head, Leaves

≥1.2% of total apigenin by HPLC

Flavouring


由来植物
アッセイ
生物学的活性

Cinchona spp.
Bark

≥19% ≤21% of total alkaloids

Flavouring, Bitter

kosher

由来植物
アッセイ
生物学的活性

Glycyrrhiza glabra L. Root

≥9.5% ≤10.5% of triterpenic glucosides as monoammonium glycyrrhizate

Flavouring, Sweet
kosher

由来植物
アッセイ
生物学的活性

Humulus lupulus L.
Flowered head

≥0.3% of flavonoids by HPLC

Flavouring


由来植物
アッセイ
生物学的活性

Melissa officinalis L.
Flowered head

≥10.0% of hydroxycinnamic derivatives calculated as rosmarinic acid


由来植物
アッセイ
生物学的活性

Glycyrrhiza glabra L.
Root

≥5.0% ≤6.2% of glycyrrhizic acid by HPLC

Flavouring, Sweet

kosher

由来植物
アッセイ
生物学的活性

Tillia cordata Mill.
Flower

≥0.5% of total flavonoids by HPLC

Flavouring


由来植物
アッセイ
生物学的活性

Panicum miliaceum L.
Seed

≥3.0% of total fatty acids by GC

Flavouring


由来植物
アッセイ
生物学的活性

Olea europaea L.
Fruit

≥10.0% of total polyphenols by spectrophotometry
≥2.0% ≤3.5 of verbascoside by HPLC
≥4.5% of hydroxytyrosol and its derivates by HPLC

Flavouring


由来植物
アッセイ
生物学的活性

Quercus spp. – Wood
Camellia sinensis (L.) O. Kuntze – Young leaf
Vitis vinifera L. – Seed

Balanced and synergistic combination of polyphenolic botanical extracts.

Flavouring


由来植物
アッセイ
生物学的活性

Passiflora incarnata L.
Aerial part

≥2.0% ≤2.6% of total flavonoids by spectrophotometry

Flavouring


由来植物
アッセイ
生物学的活性

Picrasma excelsa (Sw.) Planch.
Wood

≥53.0% ≤57.0% as a sum of quassin and neoquassin by HPLC

Flavouring, Bitter

halal kosher

由来植物
アッセイ
生物学的活性

Vitis vinifera L.
Leaf

≥3.0% of total flavonoids (isoquercitrin, quercetin-3-O-beta-D-glucuronide and kaempferol-3-O-glucoside) by HPLC,
≥0.3% of anthocyanins by spectrophotometry


由来植物
アッセイ
生物学的活性

Illicium verum Hook. f.
Fruit

Flavouring


由来植物
アッセイ
生物学的活性

Vanilla planifolia (B.D. Jackson)
Capsule

≥5.0% of vanillin by HPLC

Flavouring, Sweet

kosher

由来植物
アッセイ
生物学的活性

Glycyrrhiza glabra L.
Root

≥98% of monoammonium glycyrrhizate

フレーバー, 甘味

由来植物
アッセイ
生物学的活性

Myroxylon balsamum (L.) Harms var. balsamum

≥32% ≤38% of sucrose by oxidimetry

フレーバー, 甘味

kosher

18 of 18 products


Terms & Conditions | Privacy Notice | Copyright©2016 Indena S.p.A. All right reserved Indena S.p.A. tel. +3902574961 fax +390257404620 P.IVA 04411780150