|
HS Code |
311257 |
| Name | Panax Ginseng Extract |
| Botanical Source | Panax ginseng |
| Common Names | Asian Ginseng, Korean Ginseng |
| Plant Part Used | Root |
| Active Compounds | Ginsenosides |
| Appearance | Light brown to yellow powder |
| Solubility | Soluble in water and ethanol |
| Standardization | Typically to 10% - 80% ginsenosides |
| Odor | Characteristic, slightly aromatic |
| Taste | Bitter and earthy |
| Shelf Life | 2 to 3 years if stored properly |
| Storage Conditions | Cool, dry place away from sunlight |
| Extraction Method | Solvent extraction (usually ethanol or water) |
As an accredited Panax Ginseng Extract factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Panax Ginseng Extract, 100g: Sealed, white plastic bottle with tamper-evident cap, labeled with product name, quantity, and batch details. |
| Shipping | Panax Ginseng Extract is typically shipped in sealed, food-grade containers or drums to ensure product integrity. Shipments are protected from moisture, heat, and direct sunlight, and labeled according to regulatory standards. Standard shipping methods include air, sea, or land freight, depending on destination and quantity ordered. |
| Storage | Panax Ginseng Extract should be stored in a cool, dry, and well-ventilated area, away from direct sunlight, moisture, and sources of ignition. Keep the container tightly closed when not in use. Store at room temperature, ideally between 15°C and 25°C (59°F–77°F). Avoid excessive heat and freezing. Keep out of reach of children and incompatible substances. |
Competitive Panax Ginseng 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!
