Specification :

Antioxidants of bamboo leaf
AOB-1d Application in food :
Keep lipid and fat from corruption.( can be applied in fat-rich food, with the dosage of 0.03% --0.05% )
Using Tips:
Puffed food, mix it with flour
Pickled food, add it during the pickling
Sliced meat, mix it with other flavouring
Dairy produce, add it to the food directly
Don’ t worry it can stand with the temperature of cooking or sterilization
Suppress the activity of acrylamide in baked or fried food ( applied in fried or baked food)
Using Tips: same with Item 1.
Prevent juice drinks from browning ( applied in varies kinds of juice berverage) , mix it with other ingredients with the dosage of 0.1%
4. Used as food and beverage color fixatives, mix it with other ingredients with the dosage of 0.07% to 0.05%

Specification:
original bamboo ( Phyllostachys glauca McClure ) leaf extracts
appearance brownish yellow powder
tasting pleasant light bamboo flavor, little bitter
AOB-1d AOB AOB-2
flavonoid % e 20 30 40
lacton % e 10 15 15
phenolic acid e 20 30 36
ash d 6
As ( mg/ kg) d 3
Pb ( mg/ kg) d 10
Drying shrinkage ( % ) d 8%

Specialty:
natural ( extracted from bamboo leaf) not synthetized
thermostability ( which VC or VE do not possess)

( AOB, AOB-2) Application: Antiaging factor in skin care cosmetics formula.