Garcinia + green coffee blend

This is supplied as a dry-blended powder premix of two standardised botanical extracts, not as a single extract. The garcinia component is made from the fruit rind of Garcinia gummi-gutta (L.) N.Robson - the species long traded as Garcinia cambogia and known in India as kudampuli or Malabar tamarind - standardised to 50-60% (-)-hydroxycitric acid (HCA, C6H8O8, CAS 6205-14-7, MW 208.12) by HPLC. The green coffee component is extracted from unroasted Coffea arabica or Coffea canephora beans and standardised to 45-50% total chlorogenic acids, calculated as chlorogenic acid (C16H18O9, CAS 327-97-9, MW 354.31). Default supply is a 50:50 w/w blend; any ratio, and any pairing of the two standardisation levels, is produced to a customer brief and certified on the lot CoA. Two points matter when the finished label is written. First, caffeine: green coffee bean extract carries residual caffeine, typically held at or below 2% on that component, so a 50:50 blend contributes roughly 1% or less - declare it, and ask for the decaffeinated grade where a market or format requires a caffeine-free statement. Second, assay basis: HCA is determined by HPLC on an acidified mobile phase and chlorogenic acids by HPLC or UV, and the blend is released on composite testing of the finished powder rather than on the two component certificates alone, so the specification and the label round from the same number. The material is vegan and vegetarian, contains no bovine, porcine or marine-derived matter, and is free from milk, egg, soy, fish, crustacean, peanut, tree nut and gluten. It is a bulk ingredient and not a finished dosage form: the buyer sets dosage, format and all label claims and is responsible for meeting the food-supplement rules of the destination market, several of which regulate garcinia preparations and caffeine-bearing extracts specifically. Granulated, direct-compression and instantised versions are available where flow or dissolution in tablets, sachets and effervescent bases matters.