[Latin Name] Coffea arabica L.

[Plant Source] from China

[Specifications] chlorogenic acid 10%-70%

[Appearance] Yellow brown fine powder

Plant Part Used:Bean

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[Brief Introduction]

Green Coffee Bean Extract is sourced from Europe and is standardized to more than 99% Chlorogenic Acid. Chlorogenic Acid is the compound present in coffee. Which has been long known as for its beneficial properties. This active ingredient akes Green Coffee Bean an excellent agent to absorb free oxygen radicals; as well as helping to avert hydroxyl radicals, both which contribute to degradation of cells in the body.Green Coffee Beans have strong polyphenols which act to help reduce free oxygen radicals in the body, but it is standardized to more than 99% Cholorgenic Acid, a dietary polyphenol that helps to regulate metabolism.Test results showed Green Coffee Bean had more than double the rate of oxygen radical absorbance capability when compared to green tea and grape seed extracts

[Main Functions]

1.Chlorogenic acid, long known as an antioxidant with potential anti-cancer activity, also slows the release of glucose into bloodstream after a meal.

2.lower one’sblood sugar level, suppress the appetite, lower blood pressure, and reduce levels of visceral fat.

3.Useful in fighting the free radicals in our bodies that can damage our cells and contribute to conditions such as cardiovascular disease. Test results

showed Green Coffee Bean had more than double the rate of oxygen radical absorbance capability when compared to green tea and grape seed extracts.

4.Act as an effective painkiller especially for migraine medications;

5.Reduce the risk of diabetes.

For more information kindly please contact
Email:mishukumako@gmail.com
TEL/Whatsapp：+86 13923910130
Skype:shania4539
Website:https://www.sthcjx.com/

Application:Sugar/Coffee/Coco/Salt/Seed/Silica gel/Seasoning powder/Spice powder/Candy powder/Popping candy/
Sweetener granulare sachet/Vitamin/Dissolved medicines solid/Instant herbal medicines/Oxygen absorber/
Deoxidizer/Oxygen scavenger/Tea powder/Juice powder/Preservative/Banana ripening ethylene/Medicine powder
/Antibak powder/Fine powder/Pesticide powder/ Sodium silicate ……etc.

This product has been applied for a national invention patent since 2012,any counterfeiting is prohibited.
Invention patent NO.:ZL201210421234.4 ZL201220560163.1 ZL201320658757.0 ZL201320125852.4 ZL201320125835.0
We as a famous manufacturer can design and produce the packing machine according to the special requirements from customers.

▲Packing Speed:400-1200bags/min,
▲suitable for 3 and 4 side sealing,granule and powder,oil
(such as silica gel,medical powder,coffee powder,seasoning,sugar,tea bag etc.)
▲Bag size:W:30-120mm,L:35-150mm Packaging capacity:0.5-50ml/g
▲General packaging materials can be used.
▲No leakage advanced design
▲High accuracy,High speed, Stable performance

▲Main Function
①Automatic film receiving and feeding.
②It can pack multi-bag into a row.
③Counting and sorting automatically.
④inferior product checked automatically.
⑤Hommization intelligent high-speed control system.

▲Upgrade machine type:
①inner and outside sachet automatic packing machine ;
②bag into bag automatic production line;
③packaging and boxing automatic production line.

▲This machine by one operator.
▲ISO9001 and CE certification
▲Delivery time：2~3mouths
We have various models depends on your product details and your quirements.

Das komplette Chemie-Video zum Thema Polysaccharide findest du auf https://www.sofatutor.com/v/1ZL/9mz

Inhalt:
“Mehrfachzucker”
“Kohlenwasserstoffe Zucker”
“Saccharide Stärke Amylose”
“Amylopektin Glycogen”
“Cellulose Callose Chitin”
“glycosidische Bindungen”
“physikalische chemische Eigenschaften”
“Bedeutung für Lebewesen”

Dieses Chemie-Video zum Thema Kohlenhydrate gehört zum Themengebiet “Organische Verbindungen – Eigenschaften und Reaktionen”.