|
HS Code |
272009 |
| Name | Blackcurrant Extract |
| Botanical Name | Ribes nigrum |
| Plant Part Used | Berry |
| Color | Deep purple |
| Main Active Compounds | Anthocyanins |
| Form | Powder |
| Solubility | Water-soluble |
| Taste | Tart and sweet |
| Odor | Fruity |
| Typical Use | Dietary supplement |
| Storage Conditions | Cool, dry place |
| Extraction Method | Solvent extraction |
| Country Of Origin | Varies (commonly New Zealand, Poland) |
| Shelf Life | 2 years |
| Recommended Dosage | Varies, often 100-300 mg per serving |
As an accredited Blackcurrant Extract factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Blackcurrant Extract is packaged in a sealed, opaque 500g plastic container with a tamper-evident lid and detailed labeling. |
| Shipping | Blackcurrant Extract is typically shipped in food-grade, sealed containers to preserve freshness and prevent contamination. Packaging complies with safety and regulatory standards. The shipment is clearly labeled and accompanied by relevant documentation. Store the product in a cool, dry place away from direct sunlight during transit. Temperature-sensitive shipping may be used if required. |
| Storage | Blackcurrant Extract should be stored in a cool, dry, and well-ventilated area, away from direct sunlight and sources of heat. Keep the container tightly closed to protect it from moisture and air exposure. Ideally, storage temperatures should remain below 25°C (77°F). Avoid contact with incompatible substances and ensure the label is intact for proper identification and handling. |
Competitive Blackcurrant Extract prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please contact us at +8615371019725 or mail to sales7@bouling-chem.com.
We will respond to you as soon as possible.
Tel: +8615371019725
Email: sales7@bouling-chem.com
Flexible payment, competitive price, premium service - Inquire now!
