Isingeniso Somkhiqizo
* I-Peppermint Ourced Amafutha e-Peppermint: Sisebenzisa kuphela ikhwalithi ephezulu kakhulu, etholwe ngopereli etholile i-peppermint ebalulekile ukudala ama-softgel ethu.
* Ukuhlelwa okulula: I-SoftGel ngayinye yakhiwa ngokucophelela ukuba lula ukugwinya, okwenza kube nokwengezwa okulula futhi okungenazinkinga ezinhlelweni zakho zansuku zonke.
* Iphunga elicebile ne-flavour: ama-softwares ethu agcina iphunga elicebile, elivelele kanye nokunambitheka okubucayi kwe-peppermint yemvelo, ukuhlinzeka ngomuzwa oqabulayo nawo wonke umthamo.
* Ilungele izintandokazi ezahlukahlukene: Ukuthi ufuna ukuthuthukisa inhlala-kahle yakho, noma umane ukwazisa izici eziyingqayizivele zamafutha e-peppermint, ama-softwares ethu ukukhetha indlela efuna i-peppermint.
Sebenza
1. Namayela ubuhlungu besisu nokugayeka
2. Thuthukisa impilo yomlomo
3. Khubaza ukucindezela
I-4.Antibactecterial kanye ne-antipjogistic
Isitifiketi sokuhlaziywa
| Igama lomkhiqizo | Uwoyela we-peppermint | Ukucacisa | Inkampani yenkampani |
| Part asetshenzisiwe | Ikhasi | Usuku Lokukhiqiza | 2024.5.2 |
| Ubuningi | 100kg | Idethi yokuhlaziya | 2024.I-5.8 |
| Batch No. | ES-240502 | Usuku Eliphelela ngalo | 2026.5.1 |
| Into | Ukucacisa | Umphumela | |
| Ukubonakala | Uketshezi olukhanyayo olukhanyayo | Kuvumelana | |
| Iphunga nokunambitha | -Yisimilo | Kuvumelana | |
| Inceku (20/20℃) | 0.888-0.910 | 0.891 | |
| Inkomba ye-Ref Reuctive (20℃) | 1.456-1.470 | 1.4581 | |
| Ukujikeleza kwe-Optical | -16°--- -34° | -18.45° | |
| Inani le-acid | ≤1.0 | 0.8 | |
| I-Solubity (20℃) | Faka isampula engu-1 yevolumu kuya ku-4 Volume ye-Ethanol 70% (V / V), ukuthola isixazululo esilungisiwe | Kuvumelana | |
| Ingqikithi yezinsimbi ezisindayo | ≤10.0ppp | Kuvumelana | |
| As | ≤I-1.0PPM | Kuvumelana | |
| Cd | ≤I-1.0PPM | Kuvumelana | |
| Pb | ≤I-1.0PPM | Kuvumelana | |
| Hg | ≤I-0.1ppm | Kuvumelana | |
| Isibalo sepuleti esiphelele | ≤I-1000cFU / g | Kuvumelana | |
| I-Yeast & Mold | ≤I-100cFU / g | Kuvumelana | |
| E.coli | -Phikisayo | -Phikisayo | |
| Salmonella | -Phikisayo | -Phikisayo | |
| Staphylococcus | -Phikisayo | -Phikisayo | |
| Ukugcina | Lesi sampula sihlangabezana nokucaciswa. | ||
Abasebenzi bokuhlola: Abasebenzi bakwa-Yan Li Bukeza: Lifen zhang izisebenzi ezigunyaziwe: Leiliu
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