10%, 30% or 50%
Capsules change size with the polysaccharide grade: 10%, 30% or 50%.
Hericium Erinaceus Extract / Lions mane mushroon Extract
- Mushroom Source
- Lion's Mane
- Latin Name
- Hericium erinaceus
- Part Used
- Fruiting body or mycelium
- Appearance
- Yellow fine powder
- Polysaccharides %
- 10%, 30%, 50%
Product Description
Fruiting body or mycelium is the decision on this Hericium erinaceus extract, before the 10%, 30% or 50% polysaccharide grade. The powder is yellow. Hericenones and erinacines follow the part; a polysaccharide percent does not choose for you.
About 80 mesh is the grind. Coffee and capsules both take it, but only after the part is printed the way the COA prints it. If both parts are offered, the purchase order picks one.
Specification
| Mushroom Source | Lion's Mane | Latin Name | Hericium erinaceus |
|---|---|---|---|
| Part Used | Fruiting body or mycelium | Appearance | Yellow fine powder |
| Polysaccharides % | 10%, 30%, 50% | Particle Size | 80 mesh |
Applications
Coffee
Coffee takes the yellow-brown 80-mesh powder, and the lot that will be scaled is the one to taste.
Fruiting-Body Formulas
Fruiting-body formulas use that part, which is where hericenones sit.
Mycelium Formulas
Mycelium formulas use cultured lion's mane, which is where erinacines sit. The two parts are not interchangeable.
Gummies
Gummies need the polysaccharide result checked after cooking. The powder number is not the number left in the piece.
FAQ
Which polysaccharide levels are available?
About 10%, 30% and 50%.
Does 50% polysaccharide mean the powder is 50% hericenones?
No. Hericenones are a different test, and they are not part of this percent.
Can we switch fruiting body and mycelium at the same percent?
Not without changing the label. The part is a specification.
What mesh is the powder?
About 80 mesh.
How is this different from the organic fruiting-body lion’s mane?
That code fixes the part as fruiting body and carries organic status. This one allows fruiting body or mycelium and is not that organic line.
