Manufacturer 98% Naringenin Powder Grapefruit Extract CAS 480-41-1

Short Description:

Naringenin is a white,crystalline substance,obtained by the decomposition of naringin.Naringenin is the predominant flavonoid in grapefruit,bergamot and sour oranges.It is solid substance,off-white or lightbrown crystalline powder,poorly soluble in water.Naringenin is widely applied to flavors for lowering bitter taste, enhancing sweet taste and lingering sweet time.It’s also used in Foods,Nutraceuticals,Cosmetics and
pharmaceuticals industries.

Product Name: Naringenin

INCI Name: Naringenin

Synonyms: 4'',5,7-Trihydroxyflavanone, 5,7-Dihydroxy-2-(4-hydroxyphenyl)chroman-4-one

Molecular Formula: C15H12O5

CAS No.: 480-41-1

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Naringenin is a white,crystalline substance,obtained by the decomposition of naringin.Naringenin is the predominant flavonoid in grapefruit,bergamot and sour oranges.Naringenin is one of the citrus bioflavonoid.It is solid substance,off-white or lightbrown crystalline powder,poorly soluble in water.Naringenin belongs to the flavanone class of flavonoids.The flavones and flavonoids are a widespread group of natural products with a variety of reported beneficial health effects.

Naringenin is widely applied to flavors for lowering bitter taste, enhancing sweet taste and lingering sweet time.It’s also used in Foods,Nutraceuticals,Cosmetics and pharmaceuticals industries.Naringenin was listed into FEMA as flavor ingredients in 2015, FEMA No. 4797.

Key Technical Parameters:

Appearance	Off-white powder
Odor	None to slight
Particle size	95% through 80 mesh
Solubility	Clear
Heavy metals	10 ppm max.
As	1 ppm max.
Hg	0.1 ppm max.
Pb	1 ppm max.
Cd	1ppm max.
Water	5.0% max.
Sulphated Ash	0.1% max.
Solvent residue	500 ppm max.
Assay(on dry basis)	98.0% min.
Bacteria	1000 CFU/g
Yeast & Mould	100 CFU/g
Salmonella	Negative
Escherichia Coli	Negative

Applications:

Naringenin can lower bitter tast and enhance sweet taste, widely applied to flavors and foods.Keeping original flavors, it can strengthen sweet taste and the sweet olfactory impression of flavourings up to 10%，usage level is 1%-2.5% in flavors.Naringenin can be used in several sweet substances, icluding carbohydrates(sugar), protein, aminos, sweetner, also added into foods directly such as candy,beverage, milk products,processed fruits and vegetables, usage level as follows.

Founctions:

*Lower bitter taste in foods and beverage

*Enhancing sweet flavor and lingering sweet time in flavors and foods

*Antioxidant, Antimicrobials and Antiflammatory in cosmetics and foods

*Lowering blood pressure in nutraceuticals

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