Page 37 - portafolio
P. 37
37
Cultivation/production methods:
Maitake mushroom is produced locally by submerged fermentation, a biotechnological process that ensures high solubility, thermostability and
purity of the final product. This method improves the bioavailability of bioactive compounds and guarantees the absence of toxic compounds,
such as heavy metals, ensuring a safe and effective ingredient for various applications. Species, ingredients and companies
The Maitake mushroom in Colombia:
The Colombian Maitake mushroom is cultivated under biotechnological processes, without genetic alterations, which provides the natural benefits
of this mushroom, free of toxins and heavy metals.
Supply of Colombian Maitake Mushroom Ingredients
Ingredient MAITAKE MUSHROOM
Bioactive ingredients
Category BIOACTIVE INGREDIENT
Company that produces it AITIA BIOTECH
INCI name Grifola frondosa Mycellium Fermented Filtrate
Sector Cosmetic and Food
Presentation 1 - 20 kilograms.
Increased bioavailability (improves absorption in the body).
Shelf life of 2 years.
Technical information Thermostable and soluble.
No change in taste, texture or color.
Production by submerged fermentation.
Quality and safety Technical data sheet, safety data sheet and recommendations for use.
Standardized production processes.
Certifications/seals Good Manufacturing Practices (GMP).
Finished products with INVIMA sanitary registration for
Regulatory compliance
use in food.
