|
HS Code |
663440 |
| Product Name | Fish Minced Shrimp Processing Enzyme |
| Type | Food Processing Enzyme |
| Main Function | Enhances texture and binding in fish and shrimp mince products |
| Form | Powder |
| Recommended Usage | 0.1-0.5% by weight |
| Solubility | Easily soluble in water |
| Active Ph Range | 6.0-8.0 |
| Optimal Temperature | 40-55°C |
| Shelf Life | 12 months when stored properly |
| Storage Conditions | Cool, dry place away from direct sunlight |
As an accredited Fish Minced Shrimp Processing Enzyme factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | The packaging is a 1 kg white plastic pouch, clearly labeled "Fish Minced Shrimp Processing Enzyme," with product details and safety instructions. |
| Shipping | The Fish Minced Shrimp Processing Enzyme is shipped in sealed, food-grade containers to ensure safety and stability. Containers are clearly labeled and protected against moisture, sunlight, and extreme temperatures. Expedited shipping is recommended to maintain enzyme activity. All relevant documentation, including safety data sheets, accompanies each shipment for regulatory compliance. |
| Storage | The chemical "Fish Minced Shrimp Processing Enzyme" should be stored in a tightly sealed container, away from direct sunlight, moisture, and heat. It should be kept in a cool, dry, and well-ventilated area. Avoid contact with incompatible substances and ensure good hygiene practices during handling. Use proper labeling and store at recommended temperatures, ideally between 2–8°C for enzyme stability. |
Competitive Fish Minced Shrimp Processing Enzyme 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!
