Certification: | RoHS, BRC, ISO, FDA, HACCP |
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Assay Method: | HPLC-MS, GPC, HPLC, UV |
Application Form: | Chili Oil |
Application: | Food, Health Care Products |
State: | Plant Oil |
Extract Source: | Chili |
Samples: |
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Customization: |
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Chili oil typically refers to a chili oil infused as aromatic essential oils, enhancing its fragrance and flavor. It is commonly used in cooking to add a spicy and aromatic kick to dishes.
The function of fragrance chili oil is to add both heat and a distinctive aromatic flavor to dishes. It enhances the overall taste of food, providing a spicy kick along with the rich fragrance of infused essential oils, elevating the dining experience.Items | Specifications | Results |
Appearance | Yellow Brown Liquid | Brown powder |
Identification | Positive | Complies |
Assay | 98 | 98.5% |
Ash | ≤5.0% | 2.55% |
Loss on drying | ≤5.0% | 1.20% |
Ignition residue | ≤2.0% | 0.25% |
Heavy metals | ≤10ppm | Complies |
Pb | ≤2.0ppm | Complies |
As | ≤2.0ppm | Complies |
Odor | Characteristic | Complies |
Particle size | 100%through 80 mesh | Complies |
Microbioiogical: | ||
Total of bacteria | ≤1000cfu/g | 100cfu/g |
Fungi | ≤100cfu/g | Complies |
Salmgosella | Negative | Complies |
Coli | Negative | Complies |
Conclusion |
Conform with USP/FCC/E302 specification |
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Storage condition | Store in cool & dry place, Do not freeze. Keep away from strong light and heat. | |
Shelf life | 2 years when properly stored |
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