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Gastalagin®
Gastalagin® is a blend of Castanea sativa Mill. and Cistus x incanus L. with anti-infl ammatory activity on the gastric mucosa and with a specific antibacterial action on H. pylori (patent N. IT102021000023282).
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
Food & Nutrition — Nutrition & Well Being
- Nutraceuticals & Supplements
Product Families
Pharmaceuticals & Nutraceuticals — Nutraceuticals & Supplements
- Phytochemicals & Plant Extracts
Food Ingredients — Nutrition & Fortification
- Phytochemicals
Food Ingredients — Whole Foods, Extracts & Premixes
- Plant & Herb Products & Extracts
Other characteristics
- Brand
- Gastalagin
- Labeling Claims
- BSE-free, GMO-free, TSE-free
- BSE-free
- GMO-free
- TSE-free
- Active Component
- Polyphenols
- Odor
- Characteristic
- Markets
- Food & Nutrition
- Shelf LIfe
- 2 years
- Ingredient
- Chestnut Extract, Cistus Extract
- Intended Use
Used as raw material (ingredient) intended for manufacturing of food and a wide range of final products.
- Technology
- Food Ingredients
- Pharmaceuticals & Nutraceuticals
- Country of Origin
- Italy
- Partially Soluble in
- Water
- Storage Information
Store in a well closed container away from moisture and direct sun light.
- Food Ingredients Features
- Anti-Bacterial
- Anti-Inflammatory
- Free of Major Allergens
- Promotes Digestive Health
- Promotes Healthy Gastrointestinal Tract
Technical data
Table 1 of 3
11 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| pH | 4 - 6 | — | — |
| Bulk Density | 500 - 750 | g/l | — |
| Benzo(a)pyrene | max. 10 | ppb | Reg. (EC) 1881/2006 |
| Pyrrolizidine Alkaloids | max. 400 | ppb | Reg. (EC) 1881/2006 |
| Sum of Benzo(a)pyrene, benzo(a)anthracene, benzo(b)fluoranthene and chrysene | max. 50 | ppb | Reg. (EC) 1881/2006 |
| Loss on Drying | max. 6.0 | % w/w | — |
| Ellagic Tannins | min. 1.0 | % | — |
| Total Polyphenols | min. 10 | % | — |
| Particle Size (through 300 microns) | min. 90 | % | — |
| Assay (Total Ellagitannins Expressed as Sum of Castalagin and Vescalagin) | min. 1.0 | % w/w | HPLC internal method |
| Assay (Total Polyphenols Expressed as Pyrogallol) | min. 10.0 | % w/w | Spectrophotometric met. ref Ph. Eur. |
Table 2 of 3
4 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Escherichia coli | Absent in 1g | — | ref. 5.1.8 |
| Salmonella | Absent in 25g | — | ref. 5.1.8 |
| Yeasts and Moulds | max. 500 | ufc/g | TAMC: ref. 5.1.8 |
| Bacterial Count | max. 50000 | ufc/g | TAMC: ref. 5.1.8 |
Table 3 of 3
5 rows| Characteristic | Value | Unit |
|---|---|---|
| Fat | 0 - 1 | % |
| Protein | 0 - 1 | % |
| Minerals | 3 - 5 | % |
| Energy Values | 409.0 | Kcal/100 gr |
| Carbohydrates | 90 - 95 | % |
