Morphological characteristics
Trees, up to 30m. Branches subglabrous, lenticels slender, white or pale yellow, young branches yellowish brown, tomentose. Leaves alternate or subopposite; petiole stout, 1.8-2.3cm long, 2-4-implanted at 1-5mm from top; leaves ovate or elliptic, 7-14cm long, 4.5-8.5cm wide, apex short Pointed, base obtuse or cuneate, oblique, entire or microwave-shaped, glabrous on both surfaces, densely denticulate; spikes axillary or terminal, sometimes composed of panicles; flowers bisexual; calyx tube cup-shaped, pale Greenish yellow, ca. 3.5mm, 5-lobed, ca. 1mm, triangular, glabrous outside, yellow-brown inside pilose; petals absent; stamens 10, superior to calyx, anthers small, elliptic; Lower room, 1 room, cylindrical, about 1mm long, coat, dark brown when dry, style long and thick, cone tip. Drupe, ovate or elliptic, 2.4-4.5 cm long, 1.9-2.3 cm in diam., cyan, rough, glabrous, dark brown at maturity, usually with 5 obtuse ribs. Flowering May, fruiting July-September.
This catagory includes varities of food additives, including acidity regulators, anticaking agents, defoamers, antioxidants, bleaching agents, leavening agents, coloring agents, color retention agents, enzyme preparations, flavor enhancers, nutritional fortifiers, preservatives, sweeteners, thickening agents Agents, spices, etc.
Food Additive,Cooling Agent,Food Cooling Agent,Cooling Agent Powder
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