Turmeric
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Product Name
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Curcumin
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CAS No.
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458-37-7
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Specification
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95%
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Appearance
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Orange powder
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Test method
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HPLC
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Solubility
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Insoluble in water and ether, soluble in ethanol and glacial acetic acid.
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Shelf life
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2 years
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Package |
1kg with double plastic container inside/Aluminum foil bag outside
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5kg/Carton,10kg/Carton,25kg/Drum. OEM
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Packaging:
1. 25kg/drum (Packed in a cardboard-drum with two plastic-bags inside)
2. 1kg/bag (packed in an aluminum foil bag)
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Items Requested in standard Result Appearance Light yellow to light brown Conforms Crude protein 46% min 46.15% Crude Fat 1.0% min 1.10% Crude Fiber 3.0% max 2.20% Moisture 10 % max 8.22% Calcium 0.20% Phosphorus 0.65% Total amino acid 4.50% Total Digestible Nutrients 73% min 78.00% Dry Matter: 89% Average
Crude Fat 0.5% Minimum
Crude Protein: 47.5% Minimum
Crude Fiber: 03.3% Maximum
Moisture 12.5% Maximum
Neutral Detergent Fiber: 07.1% Average
Acid Detergent Fiber: 05.3% Average
Ash: 1.5% Maximum
Calcium: 00.2% Average
Phosphorus: 0.65% Average
Total Digestible Nutrients: 78.0% Average
Anticaking Agent 0.5% Maximum
Net Energy-Lactation: 81.1 Meal/100 lbs. Average
Free of molding, chemicals, pests, or insectsOur Advantage;
1.high protein
2.quickly promote heathy and growth
3.enhance nutrition of poultry
4.soft powder and good texture
5.free from any rot odor -
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Properties of the Jatropha oil.
Density 0, 92 g/cm3 Ignition point 340 °C Solidification point 5 Kin Viscosity 75 to 7 10-6m2/s Iodine value 13 Saponification value 198 Cetan number 23 / 51 Heating value 39,628 MJ/kg Flash point 240/110 °C Carbon residue 0.64 Distillation point 295 °C Kinematics Viscosity 50.73 cs Sulphur 0.13 % Calorific value 9 470 kcal/kg Pour point 8 °C Color 4.0 Acid value 1.0 – 38.2 Specific gravity 0.917/ 0.923(0.881) Solidifying Point 2.0 Refractive Index 1.47 Palmitic acid 4.2 Stearic acid 6.9 Oleic acid 43.1 Linoleic acid 34.3 Other acids 1.4 -
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Certificate of Analysis
Physical and Chemical Items
Standard code(GB/T6682)
Result
Protein(Crude Protein)
≥90%
92%
Ash ≤ 5% 3%
Moisture ≤ 10% 8%
Crude Fat ≤3.5% 3.0% Calcium ≥0.06
0.09
Fe
≥2000mg/kg
3000
Total Phosphorus
≥0.20
0.3
Total Volatile Basic Nitrogen
≤45mg/100g
35
Microbial Tests
Total Bacteria Count
<2*105cfu/g
Passed
Escherichia coli
<1*103cfu (100g)
Passed
Salmonella
cfu (25g) Negative
Sense
Appearance Bronzing color powder Valid 1year Storage Kept in cool and dry place without direct sunshine and heat Amino Acid
Nutrition
Content (%)
Nutrition
Content (%)
Crude Protein 93.0 Aspartate 11.6 Valine 7.71 Threonine 2.98 Lysine 8.07 Serine 3.94 Histidine 6.86 Glutamic acid 7.38 Arginine 3.57 Proline 3.08 Ammonia 1.06 Glycine 4.52 Phenylalanine 6.30 Methionine 0.73 Tyrosine 2.10 Leucine 12.68
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REFINED PEANUT OIL SPECIFICATION
TEST METHOD RANGE
Specific gravity @ 25øC USP 0.912-0.920
Iodine value USP 84 – 100
Saponification value USP 185 – 195
Free fatty acids USP < 2.0 mL of 0.02 N NaOH
Cottonseed oil USP absent
Refractive index @ 40øC USP 1.462-1.464
Heavy metals, Method II USP 0.001% max
Rancidity USP passes
Solidification range of F/A USP 26ø – 30ø
Unsaponifiable matter USP < 1.5%
Color Gardner AOCS Td la-64 4 max
Appearance Pale yellow, bright & clear oily liquid
Flavor and odor Bland, almost odorless
TYPICAL FATTY ACID COMPOSITION (%)
C14:0 < 0.2 C18:3 < 2.0
C16:0 6 – 15.5 C20:0 1 – 2.5
C16:1 < 1.0 C20:1 0.5 – 2.1
C18:0 1.3 – 6.5 C20:4 1 – 2.5
C18:1 36 – 72 C22:0 1.5 – 4.8
C18:2 13 – 45 C24:0 1.0 – 2.5
