Cantharellus Cibarius Mushroom Extract
What is the main edible value of chanterelles?
Chanterelles have rich aroma, delicious taste and rich nutrition. The crude protein content of wild Chanterelle was 17.08%, and the total amount of 16 kinds of amino acids was 10.71%. Among them, the total amount of 8 kinds of essential amino acids of human body was 4.66%, and the essential amino acids accounted for 43.51% of the total amino acids. The CONTENT OF MINERAL ELEMENTS IN 100 mg sample was 4.44 mg, of which the highest content was potassium 3.33 mg, followed by phosphorus 0.52 mg, calcium 0.18 mg, sulfur 0.14 mg, magnesium 0.11 mg. In addition, it also contains essential trace elements such as zinc, copper, iron and manganese.
Product name: | Cantharellus Cibarius Mushroom Extract |
Botanical Source: | Cantharellus Cibarius |
Solvents Used: | Water&Ethanol |
Plant Part: | Fruit body |
Specification: | 30% |
Package: | 25kg/drum |
Shelf life: | 2 years from date of production |
Storage: | Keep container unopened in cool, dry place |
Assay(Polysaccharides): | NLT30% |
Appearance: | Yellow-brown Fine Powder |
Odor: | Characteristic |
Taste: | Characteristic |
Sieve Analysis: | 100% pass 80 mesh |
Loss on drying: | NMT 7.0 % |
Ash: | NMT 9.0 % |
Cadmium (Cd): | NMT 0.1 ppm |
Mercury (Hg): | NMT 1.0 ppm |
Lead (Pb): | NMT 2.0 ppm |
Arsenic (As): | NMT 1.0 ppm |
Solvent residues: | USP & EP |
Total Plate Count: | NMT 10,000cfu/g |
Yeast & Mold: | NMT 100 cfu/g |
Escherichia coli: | Negative |
Salmonella: | Negative |
Staphlococcus Aureus: | Negative |
Chanterelles are flat, sweet in taste, and have the effects of clearing the liver, improving eyesight, benefiting the lungs, and benefiting the stomach. In particular, the fruiting bodies are rich in vitamin A, carotene and vitamin C, which can relieve dry skin and strengthen the respiratory tract.
Chanterelle extract can be used in food, beverage, nutrition and so on.
Chanterelles are fungi belonging to the family Chanterelles, also known as egg yolk fungi, flavonoids, apricot fungi, etc. They are rich in aroma, delicious in taste, rich in nutrients, and contain amino acids and other trace elements.
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