Products

Enzyme For Processing Ginger Preserved Fruit

    • Product Name: Enzyme For Processing Ginger Preserved Fruit
    • Alias: enzyme-for-processing-ginger-preserved-fruit
    • Einecs: 232-734-4
    • Mininmum Order: 1 g
    • Factroy Site: Wusu, Tacheng Prefecture, Xinjiang, China
    • Price Inquiry: sales7@bouling-chem.com
    • Manufacturer: Bouling Chemical Co., Limited
    • CONTACT NOW
    Specifications

    HS Code

    420014

    Product Name Enzyme For Processing Ginger Preserved Fruit
    Appearance Powder
    Color Off-white to light yellow
    Solubility Water soluble
    Main Function Enhances softening and flavor development in preserved ginger
    Enzyme Activity Typically measured in Units/gram
    Recommended Dosage 0.1% - 0.5% of raw material weight
    Optimal Ph 4.5 - 7.0
    Optimal Temperature 45°C - 55°C
    Storage Conditions Cool, dry place below 25°C
    Shelf Life 12-24 months unopened
    Usage Industry Food processing
    Allergen Status Typically allergen-free
    Source Microbial fermentation
    Certification Food grade (e.g., ISO, HACCP)

    As an accredited Enzyme For Processing Ginger Preserved Fruit factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.

    Packing & Storage
    Packing The packaging is a 1kg sealed silver foil bag, labeled "Enzyme For Processing Ginger Preserved Fruit" with storage and safety instructions.
    Shipping The enzyme for processing ginger preserved fruit is securely packaged in airtight, moisture-resistant containers to maintain stability during transit. Shipped via temperature-controlled logistics, it ensures product quality and integrity. Each shipment includes proper labeling, handling instructions, and safety documentation, complying with international regulations for safe chemical transportation.
    Storage The enzyme for processing ginger preserved fruit should be stored in a cool, dry, and well-ventilated area, away from direct sunlight and sources of heat. Keep the container tightly sealed when not in use to prevent moisture absorption and contamination. Ideally, storage temperatures should be below 25°C. Avoid exposure to strong acids, alkalis, and oxidizing agents to maintain enzyme stability and effectiveness.
    Free Quote

    Competitive Enzyme For Processing Ginger Preserved Fruit 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

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