Astaxanthin veg Softgel

Product Description

Astaxanthin  veg Softgel

Size

15# Oval

Filling weight

500mg±7.5%

Shelf Life

2 Years

Color

Clear

Total Weight

720mg±10%

Composition

No.

Ingredients

Quantity

Active

Excipient

Test method & Standards

1

Astaxanthin oil 10%, mg

12mg

√

Provide

Astaxanthin, mg

1.2mg(80%-120%)

√

HPLC

2

Flaxseed oil, mg

488mg±7.5%

√

GB/T 8235

3

Starch Gel, mg

132mg±7.5%

√

CHP 2015

4

Glycerin, mg

65mg±7.5%

√

GB 29950

5

Pure water, mg

23mg±7.5%

√

CHP 2015

6

Caramel, %

1%

√

USP

7

Allura Red, %

0.25%

√

USP

Physical & Chemical Standard

Items

Specification

Test method

Disintegration, min

≤60

CHP 2015

Microorganism Standard

Total plate count, cfu/g

≤ 10000

GB 4789.2

E. Coliform，MPN/g

Negative

GB 4789.38

Mold and Yeast, cfu/g

≤ 50

GB 4789.15

Salmonella/25g

Negative

GB 4789.4

Staphylococcus aureus/25g

Negative

GB 4789.10

Heavy Metal Standard

Lead, mg/kg

≤ 3.0

GB 5009.12

Mercury, mg/kg

≤ 0.1

GB 5009.17

Cadmium, mg/kg

≤ 1.0

GB 5009.15

Package and Storage

Bulk Package, 2000pcs per plastic bag, 4 bags per carton, the carton size:40cm*25cm*20cm

Keep in cool, dry, light proof place, the temperature is from 5℃ to 25℃, the humidity: 45% to 70%.

3, Active ingredient & Excipients
Turmeric root powder, turmeric extract, Dicalcium phosphate, magnesium stearate,silicon oxide, gelatin capsule

4, Advantage:

No artifical colorant added

Not manufactured with wheat, gluten, milk, egg, shellfish or tree nut ingredients.

Produced in a GMP facility.

This product is not intend to medicine, If you are pregnant, nursing, taking any medications or planning any medical procedure, consult your doctor before use. Discontinue use and consult your doctor if any adverse reactions occur.

6, Suggested use: Take two(2) capsules per daily with warm water.

7, Expiry Date: 3 years after the manufacuring date.

8, The certificate of Company possesses:

NSF, GMP, BRC, HACCP, ISO 9001, ISO 14001, ISO 45001 etc.

9, The advantage of manufacturer: