Camu-camu

Myrciaria dubia

 


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Properties and Scientific Info

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Product´s name Camu-camu dehydrated
Physico-chemical characteristics Ascorbic Acid mg/100g 8000 - 9000 mg (*)
Humidity 4.6 - 6.0
PH 25 ° C (10% Solution) 2.9 - 3.0
Hierro 0.94 mg 
Tiamina 0.07 mg
Riboflavina 0.16 mg
Niacina 6.25 mg
Calcium 4.27 mg
Phosporus 35.14 mg
(*) Method Tillman
Organic Characteristics Aspect Powdered homogeneous
Color Beige
Flavor Acid, typical of the fruit
Solubility Soluble with water
Density (25 °C) 1.10 - 1.20
Volume 10 % (Maximum)
Microbiologic Analysis Total Recount 3000 ufc/gr
Volume 300 ufc/gr
E. Coli Negative
Salmonella Negative
Psedomonas Negative
Aeroginosa Negative
Staphilococos Aureus Negative