Date: December 1, 2018
Black ginseng
The Black ginseng is produced by steaming and drying nine times with Korean ginseng. Rg3, the main effective component of ginsenoside, is much more abundant in black ginseng than red ginseng. [Efficacy] Anti-wrinkle, anti-oxidant, anti-obesity, anti-diabetes and anti-inflammation effect.
SPECIFICATION
| Items | Specification |
| Appearance | Liquid |
| Color | Transparent brown ~ Dark brown |
| Odor | Mild ginseng flavor |
| Total saponin contents (%) | ≥ 0.25 |
| Solubility | Water soluble |
| Temperature stability (℃) | Below 100℃ |
| pH | 5.5-7.5 |
| Heavy Metal | |
| Lead (ppm) | ＜ 20 |
| Arsenic (ppm) | ＜ 10 |
| Mercury (ppm) | ＜ 1 |
| Cadmium (ppm) | ＜ 5 |
| Antimony (ppm) | ＜ 10 |
| Microbes (cfu/ml) | ≤ 100 |
Storage Information
Black Ginseng is stable until 24 months when stored in cool, dry, and well ventilated surroundings. Light protected, not above room temperature, in original and tightly sealed containers.
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