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Latin name: • Inonotus bliquus Specification: • 10%-50% Polysaccharides (UV) • 1%-10% Triterpene (UV) • 10%-50% Beta glucan • 5:1；10:1；20:1 Part Used: • The dried fruit of Inonotus bliquus Certification: • cGMP, ISO22000, HACCP, FSSC22000, Kosher, Halal | |||||||||
The chaga polysaccharide produced by Acetar is made from dried chaga as raw material and extracted by the current relatively advanced spray drying technology. The original flavor of chaga itself is kept to the greatest extent. It is yellow-brown free flowing powder with characteristic odor and taste. Widely used in the fields of food, medicine, health care products and dietary supplements.
Chaga, also known as Inonotus obliquus, mainly grows in northern Russia, Northern Europe, Heilongjiang and other provinces in China, and grows in the northern hemisphere at 40° to 50° north latitude. The fungus chaga extract is rich in a variety of nutrients, including superoxide dismutase, polysaccharides, fungal polypeptides, chaga inonotin, obliquol, various antioxidant triterpenoids, organic selenium, organic Germanium, folic acid derivatives, aromatic vanillic acid, syringic acid tannin compounds, melanin, low molecular weight polyphenols and lignin compounds, etc. Chaga extract is not only widely used in medicine, but also can be used as an auxiliary product for beverages, condiments, biscuits, bread, sausages and other foods. It is a good food coloring raw material and has a very broad application prospect.
The chaga polysaccharide produced by Acetar is made from dried chaga as raw material and extracted by the current relatively advanced spray drying technology. The original flavor of chaga itself is kept to the greatest extent. It is yellow-brown free flowing powder with characteristic odor and taste. Widely used in the fields of food, medicine, health care products and dietary supplements.
Chaga, also known as Inonotus obliquus, mainly grows in northern Russia, Northern Europe, Heilongjiang and other provinces in China, and grows in the northern hemisphere at 40° to 50° north latitude. The fungus chaga extract is rich in a variety of nutrients, including superoxide dismutase, polysaccharides, fungal polypeptides, chaga inonotin, obliquol, various antioxidant triterpenoids, organic selenium, organic Germanium, folic acid derivatives, aromatic vanillic acid, syringic acid tannin compounds, melanin, low molecular weight polyphenols and lignin compounds, etc. Chaga extract is not only widely used in medicine, but also can be used as an auxiliary product for beverages, condiments, biscuits, bread, sausages and other foods. It is a good food coloring raw material and has a very broad application prospect.