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The Maillard reaction products formed in the process shape the modified flavor profile
It contains the hydrophilic constituents of the plant parts
Only the glycerin variant is intended for food applications
At what concentration is the extract used
The extract content is approximately 30% regardless of the variant
Curryblatt Pulverextrakt 10:1 (Murraya Koenigii) Size:5 kg The Maillard reaction products formedThe curry leaf powder extract is a 10: 1 concentrated plant extract from the leaves of the curry tree (Murraya koenigii). The INCI name is Murraya Koenigii Leaf Extract, and the lead marker is mahanimbine (CAS 91770 75 1). It is supplied as a fine, readily water soluble powder for cosmetic and food applications. Production The curry leaf extract is supplied as a 10: 1 powder extract, which concentrates the leaf material to one tenth of its starting
