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Product Description

Botanical Name: Phyllanthus emblica
Plant Part Used: Fruit
Processing Method: Extraction

Commonly known as Indian gooseberry, Amalaki belongs to the family Phyllanthaceae. Ellagic acid, chebulinic acid, gallic acid, chebulagic acid, apeigenin, quercetin, corilagin, leutolin are active componets of amla. It is a good source of vitamin C and is rich in antioxidants. It is a good source of vitamins and minerals like vitamin C, folates, niacin, pantothenic acid, pyridoxine, riboflavin, thiamin, vitaminA, potassium, calcium, copper, iron, magnesium, manganese, phosphorus, zinc. Amla has many health benefits.

Product Type:

Raw Material/Extract
Product Category:

Conventional
Product Sub Category:

Herbs-Spices-Seasonings
Product Mix Category:

Conventional Extract Powders
Package Type:

25.00Kg

Product Data

Main Producing Countries	India
Product Use

Production & Sourcing

Amla, also known as Indian Gooseberry (Phyllanthus emblica), is a small, green fruit with a round shape and smooth skin. Native to India, amla is also cultivated in other Southeast Asian countries, including Nepal and Thailand. The typical harvest season for amla spans from October to December.

Amla production is predominantly carried out using organic farming methods, avoiding the use of chemical fertilizers and pesticides. The trees thrive in well-draining soil and require full sun exposure. A mature amla tree is capable of producing up to 300 fruits per season.

The harvesting of amla fruit is a labor-intensive process, requiring careful handpicking to avoid damage to the tree. Post-harvest, the fruits undergo a cleaning, sorting, and grading process based on size, color, and quality. Following this, the fruits are processed into various forms suitable for different applications.

Amla is highly valued by food companies and herbal medicine manufacturers worldwide due to its numerous health benefits and culinary uses. It is primarily exported as fresh fruit, dried fruit, juice, and powder.

Application

Functionality

Benefits

Nutritional Value

Use In Manufacturing

Harvest Time

November - January

Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.

Nutrition Facts

Serving Size: 100g

Calories
per serving 219

Amount/serving		% Daily Value*
Total Fat 0.6g		0.00%
	Saturated Fat 0g	0.00%
	Trans Fat 0g	%
Cholesterol 0mg		0.00%
Sodium 0mg		0.00%
Total Carbohydrate 45g		15.00%
	Dietary Fiber 15g	53.55%
	Total Sugars 0g	%
	Includes 0g Added Sugars	0.00%
Protein 8.5g		16.00%

Vitamin D 0mcg		0.00%
Calcium 997.2mg		76.69%
Iron 157.5mg		872.22%
Potassium 534.84mg		11.36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

We accept ash value below 5% because more content of ash value represents more impurities or adulteration, which adversely affects human health when consumed.

We provide products with an ash value of not more than 5%. It is the residue remaining after incineration of the drug or plant part. Ash value represents the number of inorganic salts naturally occurring in the ingredient and adhering to it. It also includes inorganic matter, which helps to identify adulteration. Ash value greater than 5% is an indicator of the addition of inorganic metal salts in the product.

No, they are not exactly the same. Loss on drying is determined by heating the sample below its melting point in an oven and it includes all volatile matter including water content and solvents while water content is determined by the Karl Fischer titration method, and it consists of only water i.e. moisture content.

We provide amla extract powder which is more than 70 % water-soluble.

We can provide amla extract with different concentrations of tannins. The tannins concentration is not less than 40%.

We provide amla extract powder with moisture content below 5%. More Moisture content increases the risk of biological hazard and as we control MC below 5% hence our product ensures better control of microbial growth.

Total tannins can be identified by different methods. The identification method used in this extract for the determination of tannins is titrimetry. We provide amla extract with 40% tannins by titrimetry/gravimetry.

We provide dry extract for amla.

The plant part used in this extract is fruit.

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Biological source: Phyllanthus emblica

Shelf Life: 36months

Plant part used: Fruit

Country Of Origin: India

Items	Specification	Test Methods
Physical Analysis
Description	Powder	Organoleptic
Color	Brown	Organoleptic
Odor	Characteristic	Organoleptic
Taste	Characteristic	Organoleptic
Mesh size	100% passes through 40 mesh	USP<786>
Loss on drying	NMT 5.0% w/w	USP<731>
Total tannins	NLT 40.0 % w/w	Titrimetry
50% Alcohol Solubility	NLT 70.0% w/w	USP
Solubility in water	NLT 70.0% w/w	USP
pH (of 5% Solution)	3-5	USP<791>
Identification	To Tannin By UV	UV
Total Heavy Metals	NMT 10 ppm	USP<231>
Lead	NMT 0.5 ppm	USP<232>
Arsenic	NMT 1 ppm	USP<232>
Mercury	NMT 0.5 ppm	USP<232>
Cadmium	NMT 0.5 ppm	USP<232>
Microbiology Test
Total Plate Count	NMT 100,000 cfu/g	USP<61>
Yeast & Mold	NMT 1000 cfu/g	USP<61>
E. Coli	Absent	USP<62>
Salmonella	Absent	USP<62>
Staphylococcus aureus	Absent	USP<62>
Coliform	NMT 100 cfu/g	USP<62>

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Biological Source

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Family

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Parts Used

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