Glucosamine is normally extracted from shellfish, which means that people with shellfish allergies have not been able to take Glucosamine and people who do not eat shellfish because of their religious beliefs have not been able to take Glucosamine. This is why we have developed our vegetarian product, which has been extracted from corn. It is "natural" "Green" "Stable" "Safe".
Glucosamine has been found to rebuild cartilage, and is therefore considered one of the major joint health ingredients. It is often used in conjunction with chondroitin, which gives cartilage elasticity.
The detailed specification are as follows:
Vegetarian D-Glucosamine HCl: 1) Appearance: White crystalline powder 2) Assay (On dry basis): 98.0 ~ 102.0% 3) Specific rotation: 70 ~ 73o 4) PH value (2%, 25oC): 3.0 ~ 5.0 5) Loss on drying: 0.5% max. 6) Residue on ignition: 0.1% max. 7) Organic volatile impurities: meets the requirements 8) Sulfate: 0.24% max. 9) Heavy metals: 10ppm max. 10) Arsenic: 3ppm max. 11) Mesh size: 100% through 40 mesh 12) Bulk density: 0.7g/ml min. 13) Total aerobic microbial count: 500cfu/g max. 14) Yeast & mold: negative 15) E-Coli: negative 16) Salmonella: negative Vegetarian D-Glucosamine sulfate potassium salt: 1) Appearance: white crystalline powder 2) Assay (on dry basis): 98.0 ~ 102.0% 3) Specific rotation: 50 ~ 52o 4) Loss on drying: 1.0% max. 5) Residue on ignition: 27.0 ~ 29.0% 6) Organic volatile impurities: meets the requirements 7) PH value (2%, 25oC): 3.0 ~ 5.0 8) Sulfate: 15.5 ~ 16.5% 9) Sodium: meets the requirements 10) Heavy metals: 10ppm max. 11) Arsenic: 3ppm max. 12) Mesh size: 100% through 40mesh 13) Bulk density: 0.7g/ml min. 14) Microbial limits: total aerobic microbial count: 500cfu/g max. 15) Yeast & mold: 100CFU/g max. 16) E-coil: negative 17) Salmonella: negative
