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GARCINIA CAMBOGIA G.E.

From 1 Kg
materia primas
Producto Nutrifoods
materias primas nutrifoods

Technical data sheet

Reference Nº: EXT-775
Date: 01/12/2023
GARCINIA CAMBOGIA G.E.
CHEMICAL IDENTIFICATION
BOTANICAL NAMEGarcinia cambogia L.
PART PLANT USEDCorteza fruto/ Fruit Bark
GEOGRAPHICAL ORIGINEurope
PRESERVATIVESPotassium Sorbate (E-202) and Benzoate Sodium (E-211)
EXTRACTION SOLVENTCool extraction with solvents (decalcified water and rectified alcohol from molasses). Evaporation of the solvent and addition of glycerin and preservatives.
APPEARANCELigh brown liquid*
ODOURCharacteristic
TASTECharacteristic
Specifications
Standard
Method
GLYCEROL (E422)0.5Internal Method
REFRACTIVE INDEX at 20ºC1.3951- 1.4151Internal Method
BULK DENSITY at 20ºC1.1212 – 1.1612 g/mlInternal Method
pH at 20ºC2.0 – 4.0Internal Method
DRY RESIDUE≤10.0%Internal Method
FLASH POINT>61ºCInternal Method
SOLUBILITYSoluble in waterInternal Method

Other informations

Food grade product conforms to the Reg. (EC) No 178/2002.
Free Allergens product conforms to the Reg. (EU) No 1169/2011
Free BSE/TSE product conforms to the Reg. (EU) No 999/2001.
NON Irradiated product conforms to the Dir. Nº 1999/2/EC and No 1999/3/EC.
Free Nanomaterials product conforms to the Reg. (EU) No 1169/2011.
Free Contaminants product conforms to the Reg. (EU) No 2023/915.
Free Pesticides product conforms to the Reg. (EC) No 396/2005.
Free Residual Solvents product conforms to the Dir. 2009/32/EC.
Free CMR product.
Free SVHC product.
Product is not tested on animals.
Free Palm oil product.
Shelf life: 5 years.
Norms: Complies manufacturer´s specifications and EP.
ALL DATA SHOWN ARE FROM OUR SUPPLIER-MANUFACTURER. THE ABOVE INFORMATION DOES NOT EXEMPT FROM THE OBLIGATION TO IDENTIFY AND CONTROL THE PRODUCT IN RELATION TO THE INTENDED USE. THIS DOCUMENT IS GENERATED BY COMPUTER AND IS VALID WITHOUT SIGNATURE.
STORAGE CONDITIONS
*Product characteristics may vary from one batch to another due to the origin of the raw materials used in its manufacture, their area of origin, or natural factors associated with them. These variations may affect parameters such as color, odor, taste, or moisture, without compromising its properties or quality.
*The technical data sheets are informative and may not be up-to-date. Please contact us for the latest version.
*Any additional information or supporting documentation will be provided upon request or against order.