Rubrum Biologics
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Ginger is a plant that can be used as both medicine and food, and is widely used. The original juice of ginger also has good antioxidant properties, which can be used to prevent the oxidation and rancidity of meat products and other foods.
| Item | Specification | Result | Testing Methods |
|---|---|---|---|
| Gingerols | ≥10% | 10.89% | HPLC |
| Organoleptic | |||
| Appearance | Yellow Fine Powder | Conforms | Visual |
| Odor/Taste | Unique smell/taste of ginger | Conforms | Organoleptic |
| Part Used | Root | Conforms | / |
| Drying Method | Spray Drying | Conforms | / |
| Physical Characteristics | |||
| Particle Size | NLT 95% Through 30 mesh | Conforms | 30 mesh |
| Loss on Drying | <=7.0% | 3.5% | CP2020 (80 oC, 4 h) |
| Acid value (measured by fat) | <=1mg/g | 0.43 | CP2020 |
| Peroxide value | <=0. 13% | 0.02% | CP2020 |
| Heavy metals | |||
| Total Heavy Metals | ≤10ppm | <10ppm | Colorimetry |
| Lead | ≤2 ppm | Conforms | Atomic Absorption |
| Cadmium | ≤1 ppm | Conforms | Atomic Absorption |
| Arsenic | ≤2 ppm | Conforms | Atomic Absorption |
| Hg | ≤0 .5ppm | Conforms | Atomic Absorption |
| Microbiological Tests | |||
| Total Plate Count | ≤1,000cfu/g | 120cfu/g | CP2015 |
| Total Yeast & Mold | ≤100cfu/g | 10cfu/g | CP2015 |
| E. Coli | Negative/g | Negative | CP2015 |
| Salmonella | Negative/10g | Negative | CP2015 |
| Staphylococcus | Absence/10g | Negative | CP2015 |
| Irradiation | |||
| Irradiation | None | None | / |
1. Seasonings: Ginger extract can be used to make various composite seasonings, such as chicken essence, hot pot base, etc.
2. Meat products: Adding an appropriate amount of ginger extract during the processing of meat products can inhibit bacterial growth and delay the spoilage of meat products.
3. Baking food: Adding ginger extract to baked goods such as bread and cake can add a unique flavor, while improving the antioxidant capacity of the food and extending its shelf life.
4. Beverages: Can be used to make various beverages, such as ginger tea, ginger cola, etc.
5. Candy and chocolate: Adding ginger extract to candy and chocolate products can add unique flavor and taste, meeting the needs of consumers for novel and specialty foods.
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