|
HS Code |
380529 |
| Product Name | Clam Peptide |
| Source | Clam |
| Appearance | Light yellow powder |
| Solubility | Easily soluble in water |
| Molecular Weight | 300-1000 Daltons |
| Protein Content | ≥80% |
| Main Components | Small molecular peptides |
| Extraction Method | Enzymatic hydrolysis |
| Shelf Life | 24 months |
| Storage Conditions | Cool, dry place away from light |
| Taste | Slightly salty, seafood-like |
| Odor | Mild, characteristic of clams |
| Allergen Warning | Contains shellfish |
| Usage | Functional food ingredient |
| Color | Light yellow to beige |
As an accredited Clam Peptide factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Clam Peptide is packaged in a sealed, food-grade plastic bottle containing 500 grams, labeled with product name, batch number, and instructions. |
| Shipping | Clam Peptide is carefully packaged in sealed, airtight containers to maintain stability during transit. It is shipped via reliable courier services under controlled temperatures to preserve its quality. Shipping includes tracking and complies with all safety regulations for non-hazardous chemicals, ensuring prompt and secure delivery to your specified location. |
| Storage | Clam Peptide should be stored in a cool, dry place, away from direct sunlight and moisture. It is best kept in a tightly sealed container, under refrigerated conditions (2-8°C) to maintain its stability and prevent degradation. For long-term storage, freezing at -20°C is recommended. Always avoid repeated freeze-thaw cycles to preserve its biological activity. |
Competitive Clam Peptide prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please contact us at +8615371019725 or mail to sales7@bouling-chem.com.
We will respond to you as soon as possible.
Tel: +8615371019725
Email: sales7@bouling-chem.com
Flexible payment, competitive price, premium service - Inquire now!
