Introduction To Dihydroquercetin

Dihydroquercetin is a kind of dihydroflavonol in many plants. This product is made from the root of Larix olgensis by peeling, tearing, extracting, concentrating, alcohol precipitating,supernatant concentrating,extracting,re concentrating,crystallizing,centrifuging, freeze vacuum drying, crushing and sieving. The European Union has approved dihydroquercetin from larch as a new food raw material, and Russia has approved dihydroquercetin as a food raw material and food additive.The recommended consumption of this product is ≤ 100 mg / day ( That is to say,the recommended consumption of dihydroquercetin with 90% content is 100 mg / day, and those exceeding the content shall be converted according to the actual content.)Range of use and maximum consumption:

Beverage(20mg/L)

Fermented milk and flavor fermented milk(20mg/kg)

Cocoa products, chocolate and chocolate products(70mg/kg)

According to the food safety law,dihydroquercetin is not sultable for infants and children under 14 years old, pregnant women and lactating women due tolack of safety information.

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