Produse pentru analgezice (5)

RoxFox® Product protection with rosemary Sausage products, salad dressings, delicatessen or convenience foods - whatever it is, consumers appreciate fresh, visually perfect food. Optimise your product quality and freshness with RoxFox® products. At the same time, secure your colour stability and opt for maximum product protection. RoxFox® is available in water-soluble or oil-soluble variants, and also in E number free variant "N". N for natural RoxFox® products W-N and O-N each have a harmonious flavour profile, while also offering antioxidant potential. Apart from indication of spice or spice extract, no further declaration is necessary when using RoxFox® W-N and RoxFox® O-N. Thus, there is no need to declare an E number under the German Food Additives Regulation (ZZulV). RoxFox® benefits: Optimisation of product quality Optimum colour stabilisation Optimum active substance distribution Use in brine applications Use in products high in oils and fats Prevents fat auto-oxidation

Cinnamon leaf essential oil is obtained through steam distillation of the leaves of cinnamon (Cinnamomum zeylanicum or Cinnamomum verum). This spice is native to Sri Lanka and is cultivated in various tropical regions around the world. Cinnamon leaf essential oil has a warm, sweet, and spicy aroma. It is primarily composed of eugenol, eugenyl acetate, cineole, and cinnamaldehyde. It is known for its anti-inflammatory, antifungal, antibacterial, and antioxidant properties. Cinnamon leaf essential oil is used in aromatherapy to treat respiratory issues such as coughs and colds, as well as to relieve muscle and joint pain. It has also been traditionally used as an aphrodisiac and to improve blood circulation. This essential oil can be used diluted in a carrier oil for massages, added to an aroma diffuser to create a warm and comforting atmosphere, or even used in cooking to add flavor. Botanical name: Cinnamomum zeylanicum Family: Lauraceae Part used: Leaves CAS: 8015-91-6 EINECS: 283-479-0

Den jeweiligen Messspezifikationen entsprechend erfolgt die statistische Prüfauswertung. AUS FEHLERN LERNEN Prüfauswertungen als Basis weiterer Optimierungen Den jeweiligen Messspezifikationen entsprechend erfolgt die statistische Prüfauswertung. Vereinbarungsgemäß können Auswertungen wie z.B. CPK (auf die Charge bezogen), MSA, Verfahren 1, Verfahren 2, Verfahren 3, Fehleranteilsanalysen und Gauß'sche Normalverteilung erstellt werden. Individuelle Auswertungen sind möglich und für Kunden der Automobil- und Nutzfahrzeugindustrie unerlässlich. Die Dokumentationen der Auswertungen sind zum einen Grundlagen, um Fehlermerkmale von Schlechtteilen zu definieren. Zum anderen dienen sie dazu, geeignete Maßnahmen zu ergreifen, um den Ausschuss der industriellen Produktion möglichst gering zu halten.

Hohe Qualitätsstandards von der Erhebung bis zur Analyse

RoxFox® Product protection with rosemary Sausage products, salad dressings, delicatessen or convenience foods - whatever it is, consumers appreciate fresh, visually perfect food. Optimise your product quality and freshness with RoxFox® products. At the same time, secure your colour stability and opt for maximum product protection. RoxFox® is available in water-soluble or oil-soluble variants, and also in E number free variant "N". N for natural RoxFox® products W-N and O-N each have a harmonious flavour profile, while also offering antioxidant potential. Apart from indication of spice or spice extract, no further declaration is necessary when using RoxFox® W-N and RoxFox® O-N. Thus, there is no need to declare an E number under the German Food Additives Regulation (ZZulV). RoxFox® benefits: Optimisation of product quality Optimum colour stabilisation Optimum active substance distribution Use in brine applications Use in products high in oils and fats Prevents fat auto-oxidation