LC Ingredients Organic Plant Based Iron 2%

LC Ingredients

LC Ingredients Organic Plant Based Iron 2% is a natural and organic food iron obtained from curry leaves. This organic curry leaf iron complex is an extract blend of curry leaves with coconut and amla juice standardized for 2% natural iron. It is standardized as reduced and chelated forms of iron from curry leaves in proteinates, ascorbate forms, and salts of other organic acids.

Functions:

Supplement

Ingredient Name:

Iron

Labeling Claims:

Allergen-free, BSE-free, Biodegradable, GMO-free, Gluten-free, Halal, Kosher, Natural, Naturally Derived, Organic, Plant-Based, TSE-free, Vegan, Vegetarian
Allergen-free
BSE-free
Biodegradable
GMO-free
Gluten-free
Halal
Kosher
Natural
Naturally Derived
Organic
Plant-Based
TSE-free
Vegan
Vegetarian

Ingredient Origin:

Natural Origin, Plant Origin, Vegetable Origin
Natural Origin
Plant Origin
Vegetable Origin

Benefit Claims (Health):

Anti-Fatigue, Improves Cell Division, Improves Cognitive Health, Increase Haemoglobin, Stimulates Immune System, Stimulates Red Blood Cell Formation
Anti-Fatigue
Improves Cell Division
Improves Cognitive Health
Increase Haemoglobin
Stimulates Immune System
Stimulates Red Blood Cell Formation

Certifications & Compliance:

Kosher, Organic Certified, Vegan

Odor:

Characteristic

Taste:

Herbal taste

Markets:

Food & Nutrition
Healthcare & Pharma

Appearance:

Dull greyish color fine powder

Excipients:

max. 2 % Tapioca starch depending on the TSS, Tapioca starch enables drying

Shelf LIfe:

36 Months

Soluble In:

Water

Dosage Form:

Capsules

Technology:

Food Ingredients
Pharmaceuticals & Nutraceuticals

Drying Method:

Raw material - Low temperature vacuum drying

Physical Form:

Powder

Packaging Type:

Cartons

Country of Origin:

India

Parts of Plant Used:

Murraya koenigii(leaves)
Phyllanthus emblica(whole)
Cocos nucifera(milk residue)

Functional Properties:

Capsule grade
Granulation and binding agents for tableting require careful handling for temperature exposure, pressure and relative humidity
Can be used in beverage or food based formulations with fat soluble vitamins

Food Ingredients Features:

Free of Major Allergens
High Quality
Non-Irradiated

Food Ingredients Functions:

Supplement

Characteristic name	Value	Unit of measurement	Test method
Moisture Content	max. 5	%	ASTA Manual
Bulk Density (Loose)	0.6	g/ml	-
Bulk Density (Tapped)	0.9	g/ml	-

Characteristic name	Value	Unit of measurement	Test method
Total Plate Count	max. 1000	cfu/g	ISO 4833-1:2013
Yeast & Mold	max. 100	cfu/g	ISO 21527-2:2008
Coliforms	max. 10	cfu/g	ISO 4832:2006
Escherichia coli	Negative	per 10g	IS 5887 (Part 1):1976
Enterobacteriaceae	max. 1	MPN/g	ISO 21528-1:2004
Salmonella	Negative	per 10g	ISO 6579-1:2017
Staphylococcus aureus	Negative	per 10g	USP 2022; IS 5887 (Part 2):1976
Pseudomonas aeruginosa	Negative	per 10g	Eup Ph. 4th Ed.
Clostridium Species	Negative	per 10g	AOAC 991.14

Characteristic name	Value	Unit of measurement	Test method
Energy	328.12	Kcal/100g	-
Protein	11.06	g/100g	-
Carbohydrate	68.94	g/100g	-
Sugars	14.1	g/100g	-
Polyols	0.0	g/100g	-
Fiber	12.57	g/100g	-
Fat	0.9	g/100g	-
Saturated Fat	0.82	g/100g	-
Monounsaturated Fat	max. 0.10	g/100g	-
Polyunsaturated Fat	max. 0.10	g/100g	-
Trans Fat	max. 0.10	g/100g	-

Characteristic name	Value	Unit of measurement	Test method
Mesh Size (Passing through 80 mesh)	min. 98	%	USP

Characteristic name	Value	Unit of measurement	Test method
Curry Leaves	93 - 95	%	-
Coconut Milk	2.0	%	-
Amla	1.5 - 2	%	-
Tapioca Starch	max. 2	%	-

Characteristic name	Value	Unit of measurement	Test method
Heavy Metals	max. 10	ppm	-
Lead Content	max. 2	ppm	AOAC 2015.01(ICP-MS)
Cadmium Content	max. 1	ppm	AOAC 2015.01(ICP-MS)
Arsenic Content	max. 1	ppm	AOAC 2015.01(ICP-MS)
Mercury Content	max. 0.1	ppm	AOAC 2015.01(ICP-MS)