 |
 |
|
|
|
| high purity Arachidonic acid |
 |
| food additive & flavoring |
 |
| food additive & flavoring |
 |
Arachidonic Acid, powder
Chemical Name: Microbial oil with a high content of arachidonic acid (AA or ARA).
Description: Light yellow to light beige free-flowing powder consisting of spherical particle
Applications: The product is suitable in particular for enrichment of infant formula and maternal nutrition products where there is a specific need for AA supplementation.
Composition: The particles contain microencapsulated microbial oil rich in Arachidonic Acid (AA) that is coated with modified starch.The product contains ascorbyl palmitate and vitamin E as antioxidants.
Solubility: Dispersible in cold water to form a milky emulsion with good long-term stability.
Potency of powder: (Calculated as triglycerides) AA: min 10 weight %
Typical Analysis:
Items Standard Typical
AA Content (count by C20H32O2) >10%
10.9
Peroxide value <3 meq/Kg 0.92
Ash <5% 0.45
Moisture <8% 2.11
Heavy metals <0.5 ppm Complies
As <0.5 ppm Complies
Particle-size: 100 -150 mesh
Bulk Density: Approx 0.68g/ml
Packaging: 1 kg foil vacuum pack.(special packaging is available for larger orders.)
Storage: The product should be stored in the tightly closed original packaging in a cool and dry place. The product is sensitive to air, heat and light and should be used as soon as possible after opening.
Shelf Life: 24 months under the condition of airproof and lower than 10oC.
Arachidonic Acid is an unsaturated fatty acid, CH3(CH2)3(CH2CH:CH)4(CH2)3COOH, that is essential for growth in mammals. It can be synthesized from linoleic acid.
Arachidonic acid acts as a precursor to several biologically active compounds, including prostaglandins, and plays an important role in membrane production and fat metabolism. The release of arachidonic acid from membrane phospholipids is triggered by certain hormones
|
| Industrial field |
food additive & flavoring |
|
|
 |
|
|
|
|
|
 |
| There are no existing companies to distribute selected chemical product |
|
 |
|
|
|
