Milk Thistle Extract

Product Specification: 95% Silybin HPLC
Foodchem Code: S1503
Test Method: UV
Payment Terms: L/C,D/A,D/P,T/T,O/A
Delivery time: 2-3 Weeks
CERTIFICATION & CREDIT

Product describtion

1. Sources and Habitat

Silybum marianum (L.) Gaertn belongs to the Asteraceae family (Compositae). It is native to southern Europe, southern Russia, Asia Minor and North Africa. It has been naturalized to North and South America.

2. Descriptions and Specifications of Product

Content Specifications: 80% Silymarin Test by UV

30% Silybin (Silibinin) Test by HPLC

For this product, EDMF is available

Silibinin

Molecular Formula: C25H22O10

Molecular Mass: 482.43

CAS No.: 22888-70-6

Constititional Formula:

\

Isosilybin

Molecular Formula: C25H22O10

Molecular Mass: 482.43

CAS No.: 22888-70-6

Constititional Formula:

\

Silychristin

Molecular Formula: C25H22O10

Molecular Mass: 482.43

CAS No.: 72581-71-6

Constititional Formula:

\

Silydianin

Molecular Formula: C25H22O10

Molecular Mass: 482.43

CAS No.: 22888-70-6

Constititional Formula:

3. Indications and Uses

It has the functions of protecting liver cell membrane and improving the liver function. Meanwhile, it has the function of detoxification, reducing the blood fat, benefiting the gallbladder, protecting the brain and removing the free radical of body and active constituent.

4. Safety Concerns

The Agency for Healthcare Research and Quality reviewed the effects of milk thistle on liver disease and cirrhosis, noting that serious adverse reactions are virtually unheard of. The most common reported complaints were gastrointestinal disturbances, but the overall incidence was no different from placebo. Allergic reactions, ranging from pruritus and rash to eczema and anaphylaxis, are rare.

5. Dosage Information

Most clinical trials have used daily dosages of 420 to 480 mg silymarin, divided into two or three doses daily. Until the specific effects of each of the flavonolignans is known and products are available that contain standardized ratios of these components, the optimal dosage will remain unknown.

The Information had not been evaluated by the Food and Drug Administration, only for reference.

Items Standard
Appearance White to off-white powder
Assay(Silybin) (%) 95.0 Min by HPLC
Melting Point(℃) 181-185
Particle Size 95% Through 80 mesh
Loss on drying(%) 3.0 Max
Ash(%) 0.5 Max
Heavy metals(ppm) 10 Max
Pb(ppm) 0.5 Max
Hg(ppm) 0.1 Max
Total Plate Count(cfu/g) 1000 Max
Yeast & Mold(cfu/g) 100 Max
E.Coli Negative
Salmonella Negative
Why choose Foodchem

• TOP 10 Food enterprise in China
• Over 9 years of experience
• Wholly owned production plant (1200㎡)
• Sales to more than 70 countries
• 200 products with competitive price
• FCL, 2-5mt LCL, long contract, year contract available
• Halal, Kosher, ISO 9001 certified
• High quality products, complying with BP/USP/FCC/EU standard
• 1000 ㎡ owned office and 3000 ㎡ warehouse

Related Products

Milk Thistle P.E.

Cissus Quandrangularis Extract

Tribulus terrestris Extract

Soy Extract

Yucca Extract
Product Specification: 5:1
Foodchem Code: S4501
Test Method: HPLC
Payment Terms: L/C,D/A,D/P,T/T,O/A
Delivery time: 2-3 Weeks
CERTIFICATION & CREDIT

Product describtion

Yucca is the common name for the more than 40 species of plants in the Yuccagenus. The root of the non-flowering plant is used to make medicine.
Yucca is used for osteoarthritis, high blood pressure, migraine headaches,inflammation of the intestine (colitis), high cholesterol, stomach disorders, diabetes, poor circulation, and liver and gallbladder disorders.
Some people apply yucca directly to the skin for sores, skin diseases, bleeding, sprains, joint pain, baldness, and dandruff.

In manufacturing, yucca extract is used as a foaming and flavoring agent in carbonated beverages. Many compounds from yucca have been used in the manufacture of new drugs.

How does it work?
Yucca contains chemicals that might help reduce high blood pressure and high cholesterol. It might also reduce arthritis symptoms such as pain, swelling, and stiffness.
Items Standard
Appearance Brown Fine Powder
Odor & Taste Characteristic
Extract Ratio 5:1
Mesh Size 80 mesh
Ash(%) 5.0 Max
Loss on drying(%) 5.0 Max
Heavy metals(ppm) 10.0 Max
Total Plate Count(cfu/g)–Irradiated 3000.0 Max
Yeast & Mold 300.0 Max
Salmonella Negative
E.Coli Negative
Why choose Foodchem

• TOP 10 Food enterprise in China
• Over 9 years of experience
• Wholly owned production plant (1200㎡)
• Sales to more than 70 countries
• 200 products with competitive price
• FCL, 2-5mt LCL, long contract, year contract available
• Halal, Kosher, ISO 9001 certified
• High quality products, complying with BP/USP/FCC/EU standard
• 1000 ㎡ owned office and 3000 ㎡ warehouse
Related Products

Cissus Quandrangularis Extract

Tribulus terrestris Extract

Soy Extract

Garlic Extract

Garcinia Cambogia Extract Powder

Product Specification: 5:1
Foodchem Code: S604
Test Method: UV/HLPC
Payment Terms: L/C,D/A,D/P,T/T,O/A
Delivery time: 2-3 Weeks
CERTIFICATION & CREDIT

Product describtion

Garcinia gummi-gutta is a tropical species of Garcinia native to Indonesia. Common names include garcinia cambogia (a former scientific name), as well as brindleberry,Malabar tamarind, and kudam puli (pot tamarind). This fruit looks like a small pumpkin and is green to pale yellow in color.

Items Standard
Appearance Yellow Brown Fine Powder
Extract Ratio 10:1
Particle Size 100% through 80 mesh
Extract solvent Water
Loss on drying(%) 5.0 Max
Ash(%) 5.0 Max
Bulk density(g/ml) 0.40 – 0.65
Heavy metals(ppm) 10.0 Max
As(ppm) 2.0 Max
Total Plate Count(cfu/g) 3000 Max
Yeast & Mold(cfu/g) 300 Max
E.Coli Negative
Salmonella Negative
Why choose Foodchem

• TOP 10 Food enterprise in China
• Over 9 years of experience
• Wholly owned production plant (1200㎡)
• Sales to more than 70 countries
• 200 products with competitive price
• FCL, 2-5mt LCL, long contract, year contract available
• Halal, Kosher, ISO 9001 certified
• High quality products, complying with BP/USP/FCC/EU standard
• 1000 ㎡ owned office and 3000 ㎡ warehouse

Related Products

Cissus Quandrangularis Extract

Tribulus terrestris Extract

Soy Extract

Garlic Extract

Pepsin

Product Specification: 1:10000
Foodchem Code: S3401
Test Method: UV
Payment Terms: L/C,D/A,D/P,T/T,O/A
Delivery time: 2-3 Weeks
CERTIFICATION & CREDIT

Product describtion

Pepsin is an enzyme that breaks down proteins into smaller peptides (that is, a protease). It is produced in the stomach and is one of the main digestive enzymes in the digestive systems of humans and many other animals, where it helps digest the proteins infood.

It is one of three principal proteases in the human digestive system, the other two being chymotrypsin and trypsin. During the process of digestion, these enzymes, each of which is specialized in severing links between particular types of amino acids, collaborate to break down dietary proteins into their components, i.e., peptides and amino acids, which can be readily absorbed by the small intestine. Pepsin is most efficient in cleaving peptide bonds between hydrophobic and preferably aromatic amino acids such as phenylalanine, tryptophan, and tyrosine.

Items Standard
Appearance A white or slightly yellow powder
Mesh 60-80mesh
Protease activity 1:10000
Loss on drying(%) 5.0 Max
Ash(%) 5.0 Max
Heavy metals(ppm) 20.0 Max
Total Plate Count(cfu/g) 5000 Max
Yeast & Mold(cfu/g) 100 Max
E.Coli Negative
Salmonella Negative
Why choose Foodchem

• TOP 10 Food enterprise in China
• Over 9 years of experience
• Wholly owned production plant (1200㎡)
• Sales to more than 70 countries
• 200 products with competitive price
• FCL, 2-5mt LCL, long contract, year contract available
• Halal, Kosher, ISO 9001 certified
• High quality products, complying with BP/USP/FCC/EU standard
• 1000 ㎡ owned office and 3000 ㎡ warehouse

Related Products

Cissus Quandrangularis Extract

Bromelain

Hesperidin

Hesperidin Methyl Chalcone

Neohesperidin dihydrochalcone

Product Specification: 96% Min
Foodchem Code: S2502
Test Method: HPLC
Payment Terms: L/C,D/A,D/P,T/T,O/A
Delivery time: 2-3 Weeks
CERTIFICATION & CREDIT

Product describtion

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (June 2008) (Learn how and when to remove this template message)

Identifiers
Neohesperidin dihydrochalcone, sometimes abbreviated to neohesperidin DC or simply NHDC, is an artificial sweetener derived from citrus.

NHDC was discovered during the 1960s as part of a United States Department of Agriculture research program to find methods for minimizing the taste of bitter flavorants in citrus juices. Neohesperidin is one such bitter compound. When treated with potassium hydroxide or another strong base, and then catalytically hydrogenated, it becomes NHDC, a compound roughly 1500-1800 times sweeter than sugar at threshold concentrations; around 340 times sweeter than sugar weight-for-weight. Its potency is naturally affected by such factors as the application in which it is used, and the pH of the product.

Like other highly sweet glycosides, such as glycyrrhizin and those found in stevia, NHDC’s sweet taste has a slower onset than sugar’s and lingers in the mouth for some time. Unlike aspartame, NHDC is stable to elevated temperatures and to acidic or basic conditions, and so can be used in applications that require a long shelf life. NHDC itself can stay foodsafe for up to five years when stored in optimal conditions.

The European Union approved NHDC’s use as a sweetener in 1994. It has not been approved as a sweetener in the United States. It is sometimes said that NHDC is considered a Generally Recognized as Safe flavour enhancer by the Flavour and Extract Manufacturers’ Association, which is a trade group with no legal standing. NHDC has never appeared on the FDA’s GRAS listing.

It is particularly effective in masking the bitter tastes of other compounds found in citrus, including limonin and naringin. Industrially, it is produced by extracting neohesperidin from the bitter orange, and then hydrogenating this to make NHDC.

The product is well known for having a strong synergistic effect when used in conjunction with other artificial sweeteners such as aspartame, saccharin, acesulfame potassium, and cyclamate, as well as sugar alcohols such as xylitol. NHDC usage boosts the effects of these sweeteners at lower concentrations than would otherwise be required; smaller amounts of other sweeteners are needed. This provides a cost benefit.

As a flavour enhancer, NHDC is used in a wide range of products and is indicated by the E number E 959. It is noted particularly for enhancing sensory effects (known in the industry as ‘mouth feel’). An example of this is ‘creaminess’ in dairy foods such as yogurt and ice cream, but is also widely favoured for use in otherwise naturally bitter products. Pharmaceutical companies are fond of the product as a means of reducing the bitterness of pharmacological drugs in tablet form, and it has been used for livestock feed as a means of reducing feeding time. Other products NHDC can be found in may include a wide variety of alcoholic beverages (and non-alcoholic), savoury foods, toothpaste, mouthwash and condiments such as ketchup and mayonnaise.

NHDC in pure form is found as a white substance not unlike powdered sugar. In food it is used as a flavour enhancer in concentrations of around 4-5 parts per million (ppm) and as an artificial sweetener at around 15-20 ppm.

Research has shown that at strengths of around and above 20 ppm, NHDC can produce side effects such as nausea and migraine. This is not widely documented, however is unquestionably known within the food science communities that have worked with the product, and many recommend wearing a surgical mask when handling pure NHDC.

Items Standard
Appearance Yellow White Fine Powder
Identification Positive
Assay(%) 96.0 Min
Naringin dihydrochalcone(%) 2.0 Max
Particle size 95% Pass 80Mesh
Loss on drying(%) 10.0 Max
Ash(%) 0.5 Max
Heavy metals(ppm) 10.0 Max
Total plate count(cfu/g) 1000 Max
Yeast & Moulds(cfu/g) 100 Max
E.Coli Negative
Salmonella Negative
Why choose Foodchem

• TOP 10 Food enterprise in China
• Over 9 years of experience
• Wholly owned production plant (1200㎡)
• Sales to more than 70 countries
• 200 products with competitive price
• FCL, 2-5mt LCL, long contract, year contract available
• Halal, Kosher, ISO 9001 certified
• High quality products, complying with BP/USP/FCC/EU standard
• 1000 ㎡ owned office and 3000 ㎡ warehouse

Related Products

Cissus Quandrangularis Extract

Bromelain

Hesperidin

Hesperidin Methyl Chalcone

Green Coffee Bean Extract
Product Specification: 60% Total Chlorogenic Acids
Foodchem Code: S903
Test Method: HPLC
Payment Terms: L/C,D/A,D/P,T/T,O/A
Delivery time: 2-3 Weeks
CERTIFICATION & CREDIT

Product describtion

1. Sources and Habitat
Green coffee refers to coffee produced from coffee beans that have not been roasted. Green Coffee Bean Extract comes from the seeds of Coffea robusta or Coffea arabica. Cultivation of coffee beans originated around 1100 AD in the area of Arabia on the Red Sea.

2. Descriptions and Specifications of Product
Content Specifications: 45.0%-50% Chlorogenic Acids Test by HPLC
Molecular Formula: C16H18O9
Molecular Mass: 354.31
CAS No.: 327-97-9
Constitutional Formula:

3. Indications and Uses
There is a significant correlation between consumption of green coffee and weight loss. That is, the weight loss is due to chlorogenic acid, which is thought to reduce the absorption of glucose and lower the hyperglycemic peak.
The indications for use of this supplement are: Obesity, low MBR, cellulite and extra weight.

4. Safety Concerns
You should not take Green Coffee Bean Extract if you are pregnant or breastfeeding, because this lead to the fetus or baby of hyperactivity can; If you have ever had a heart attack or other heart problems. Consult your doctor if you take any medication or have health problems before you start with the Green Coffee Bean. Avoid caffeine-containing beverages when taking Green Coffee Bean to avoid caffeine overdose.

5. Dosage Information
400 mg, three times a day, 30 minutes before meals, is the best dosage of Green Coffee Bean Extract.
Please consult the manufactuer of dietary supplement, which should be based on the clinical trials.

The Information had not been evaluated by the Food and Drug Administration, only for reference
Items Standard
Appearance Light Yellow brownish powder
Assay(%) Chlorogenic Acids, 60.0 Min
Particle Size 98% through 100 mesh
Bulk density(g/ml) 0.25 – 0.45
Loss on drying(%) 5.0 Max
Ash(%) 5.0 Max
Heavy metals(ppm) 10.0 Max
As(ppm) 1.0 Max
Total plate count(cfu/g) 1000 Max
Yeast & Moulds(cfu/g) 100 Max
E.Coli Negative
Salmonella Negative
Why choose Foodchem
• TOP 10 Food enterprise in China
• Over 9 years of experience
• Wholly owned production plant (1200㎡)
• Sales to more than 70 countries
• 200 products with competitive price
• FCL, 2-5mt LCL, long contract, year contract available
• Halal, Kosher, ISO 9001 certified
• High quality products, complying with BP/USP/FCC/EU standard
• 1000 ㎡ owned office and 3000 ㎡ warehouse
Related Products
green tea extract

green tea extract

Green Tea Extract

green tea extract

Gallic acid

Product Specification: 99.5%
Foodchem Code: S3901
Test Method: HPLC
Payment Terms: L/C,D/A,D/P,T/T,O/A
Delivery time: 2-3 Weeks
CERTIFICATION & CREDIT

Product describtion
Gallic acid is a trihydroxybenzoic acid, a type of phenolic acid, a type of organic acid, also known as 3,4,5-trihydroxybenzoic acid, found in gallnuts, sumac, witch hazel, tea leaves, oak bark, and other plants.The chemical formula is C6H2(OH)3COOH. Gallic acid is found both free and as part of hydrolyzable tannins. The gallic acid groups are usually bonded to form dimers such as ellagic acid. Hydrolysable tannins break down on hydrolysis to give gallic acid and glucose or ellagic acid and glucose, known as gallotannins and ellagitannins respectively.
Gallic acid forms intermolecular esters (depsides) such as digallic and trigallic acid, and cyclic ether-esters (depsidones).
Gallic acid is commonly used in the pharmaceutical industry. It is used as a standard for determining the phenol content of various analytes by the Folin-Ciocalteau assay; results are reported in gallic acid equivalents. Gallic acid can also be used as a starting material in the synthesis of the psychedelic alkaloid mescaline.
The name is derived from oak galls, which were historically used to prepare tannic acid. Despite the name, gallic acid does not contain gallium. Salts and esters of gallic acid are termed “gallates”.

Items Standard
Appearance White to beige powder
Assay(%) 99.5 Min
Solubility(Color) Faint yellow to dark yellow
Solubility(Turbidity) Clear to very slightly hazy
Loss on drying(%) 10.0 Max
Ash(%) 0.1 Max
SO4(%) 0.02 Max
As(ppm) 3 Max
Heavy metals(ppm) 15 Max
Why choose Foodchem
• TOP 10 Food enterprise in China
• Over 9 years of experience
• Wholly owned production plant (1200㎡)
• Sales to more than 70 countries
• 200 products with competitive price
• FCL, 2-5mt LCL, long contract, year contract available
• Halal, Kosher, ISO 9001 certified
• High quality products, complying with BP/USP/FCC/EU standard
• 1000 ㎡ owned office and 3000 ㎡ warehouse

Related Products
Conjugated linoleic acid powder

Cissus Quandrangularis Extract

Bromelain

Hesperidin

Matcha Powder

Product Specification: 603
Foodchem Code: S1803
Test Method: UV
Payment Terms: L/C,D/A,D/P,T/T,O/A
Delivery time: 2-3 Weeks
CERTIFICATION & CREDIT

Product describtion
Introduction:
Matcha Green Tea is the highest quality powdered green tea available. Made from the nutrient-rich young leaves picked from the tips of shade-grown Camellia sinensis plants, Matcha Green Tea is steamed, stemmed, and de-vined before being stone-ground into very fine powder. Matcha Green Tea powder is then stored away from light and oxygen in order to preserve its brilliant green color and antioxidant properties. This miracle elixir has been consumed for over a millennium in the Far East, and is now considered to be one of the most powerful super foods on the market today.

Functions:
1.Boosts metabolism and burns calories;
2.Detoxifies effectively and naturally;
3.Calms the mind and relaxes the body;
4.Enhances mood and aids in concentration;
5.Provides vitamin C, selenium, chromium, zinc and magnesium;
6.Prevents disease;
7.Lowers cholesterol and blood sugar;
8.Increases Energy Levels and Endurance.

Applications:
1.Matcha Powder can be applicated in drinking,bakery and ice cream etc.
2. Matcha Powder can be applicated in cosmetic like matcha mask can smooth skin.

Packing & Storage:
Pack in paper-drums and two plastic-bags inside. Net Weight: 25kgs/paper-drum.
1kg-5kgs plastic bag inside with aluminum foil bag outside. Net Weight: 20kgs-25kgs/paper-drum.
Store in a well-closed container away from moisture and light.

Shelf Life:
2 years if sealed and store away from direct sun light.
Natural Ingredients, Healthy Life.
Naturalin is a botanical/plant extracts manufacturer and Natural Ingredient Solutions provider.
Please feel free to contact us for your any concerns.
Why choose Foodchem
• TOP 10 Food enterprise in China
• Over 9 years of experience
• Wholly owned production plant (1200㎡)
• Sales to more than 70 countries
• 200 products with competitive price
• FCL, 2-5mt LCL, long contract, year contract available
• Halal, Kosher, ISO 9001 certified
• High quality products, complying with BP/USP/FCC/EU standard
• 1000 ㎡ owned office and 3000 ㎡ warehouse
Related Products
Conjugated linoleic acid powder

Guarana Powder

Inulin Powder

Garcinia Cambogia Extract Powder

Papain

Product Specification: 6000 USP U/MG
Foodchem Code: S3301
Test Method: UV/HPLC
Payment Terms: L/C,D/A,D/P,T/T,O/A
Delivery time: 2-3 Weeks
CERTIFICATION & CREDIT

Product describtion
Papain family
Papain belongs to a family of related proteins with a wide variety of activities, including endopeptidases, aminopeptidases,dipeptidyl peptidases and enzymes with both exo- and endo-peptidase activity.Members of the papain family are widespread, found in baculovirus, eubacteria, yeast, and practically all protozoa, plants and mammals. The proteins are typically lysosomal or secreted, and proteolytic cleavage of the propeptide is required for enzyme activation, although bleomycin hydrolase is cytosolic in fungi and mammals. Papain-like cysteine proteinases are essentially synthesised as inactive proenzymes (zymogens) with N-terminal propeptide regions. The activation process of these enzymes includes the removal of propeptide regions, which serve a variety of functions in vivo and in vitro. The pro-region is required for the proper folding of the newly synthesised enzyme, the inactivation of the peptidase domain and stabilisation of the enzyme against denaturing at neutral to alkaline pH conditions. Amino acid residues within the pro-region mediate their membrane association, and play a role in the transport of the proenzyme to lysosomes. Among the most notable features of propeptides is their ability to inhibit the activity of their cognate enzymes and that certain propeptides exhibit high selectivity for inhibition of the peptidases from which they originate.
Structure
The papain precursor protein contains 345 amino acid residues, and consists of a signal sequence (1-18), a propeptide (19-133) and the mature peptide (134-345). The amino acid numbers are based on the mature peptide. The protein is stabilised by threedisulfide bridges. Its three-dimensional structure consists of two distinct structural domains with a cleft between them. This cleft contains the active site, which contains a catalytic diad that has been likened to the catalytic triad of chymotrypsin. The catalytic diad is made up of the amino acids – cysteine-25 (from which it gets its classification) and histidine-159. Aspartate-158 was thought to play a role analogous to the role of aspartate in the serine protease catalytic triad, but that has since then been disproved. Nonetheless, it does appear to play a role.

Items Standard
Appearance White Powder
Mesh 98% Pass 80mesh
Activity of enzyme(USP U/MG) 6000 Min
Loss on drying(%) 5.0 Max
Ash(%) 5.0 Max
Heavy metals(ppm) 20.0 Max
Pb(ppm) 2.0 Max
As(ppm) 2.0 Max
Total Plate Count(cfu/g) 10000 Max
Yeast & Mold(cfu/g) 100 Max
E.Coli Negative
Salmonella Negative
Why choose Foodchem
• TOP 10 Food enterprise in China
• Over 9 years of experience
• Wholly owned production plant (1200㎡)
• Sales to more than 70 countries
• 200 products with competitive price
• FCL, 2-5mt LCL, long contract, year contract available
• Halal, Kosher, ISO 9001 certified
• High quality products, complying with BP/USP/FCC/EU standard
• 1000 ㎡ owned office and 3000 ㎡ warehouse

Related Products
Cissus Quandrangularis Extract

Bromelain

Hesperidin

Hesperidin Methyl Chalcone



Hops Extract

Product Specification: 4:1
Foodchem Code: S4701
Test Method: UV
Payment Terms: L/C,D/A,D/P,T/T,O/A
Delivery time: 2-3 Weeks
CERTIFICATION & CREDIT

Product describtion
FOODCHEM Provide hundred of ratio extracts, from the ratio 4:1 to 20:1 or higher, and also the proudct with HP-TLC fingerprint chromatography, the sterlizaiton method is high temperature and pressure.

Our Strict quality system guarantees your satisfaction and always provides you the best quality natural ingredients.

FOODCHEM is your reliable source for best natural ingredients in the world
Items Standard
Appearance Brown Fine Powder
Odor & Taste Characteristic
Extract Ratio 4:1
Mesh Size 80 mesh
Ash(%) 5.0 Max
Loss on drying(%) 5.0 Max
Heavy metals(ppm) 10.0 Max
Total Plate Count(cfu/g)–Irradiated 5000.0 Max
Yeast & Mold 500.0 Max
Salmonella Negative
E.Coli Negative
Why choose Foodchem
• TOP 10 Food enterprise in China
• Over 9 years of experience
• Wholly owned production plant (1200㎡)
• Sales to more than 70 countries
• 200 products with competitive price
• FCL, 2-5mt LCL, long contract, year contract available
• Halal, Kosher, ISO 9001 certified
• High quality products, complying with BP/USP/FCC/EU standard
• 1000 ㎡ owned office and 3000 ㎡ warehouse

Related Products
Cissus Quandrangularis Extract

Tribulus terrestris Extract

Soy Extract

Garlic ExtractHops Extract