|
HS Code |
687158 |
| Product Name | Sage Polysaccharide |
| Source | Salvia officinalis (Sage) plant |
| Appearance | white to off-white powder |
| Solubility | water-soluble |
| Molecular Weight | varies, typically in the range of tens to hundreds of kDa |
| Polysaccharide Type | heteropolysaccharide |
| Main Monosaccharides | glucose, galactose, arabinose |
| Purity | typically ≥ 90% |
| Ph Range | 5.0 - 7.0 (1% solution) |
| Storage Conditions | cool, dry place away from direct sunlight |
| Biological Activity | antioxidant |
| Application | functional foods, pharmaceuticals, cosmetics |
As an accredited Sage Polysaccharide factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Sage Polysaccharide is packaged in a sealed, 500g white plastic bottle with a tamper-evident cap and clear labeling. |
| Shipping | Sage Polysaccharide is shipped in tightly sealed, food-grade containers to ensure product integrity and prevent contamination. Packages are clearly labeled and handled under cool, dry conditions. Shipping complies with relevant safety and regulatory requirements, with prompt dispatch to maintain quality. Documentation is provided for traceability and compliance purposes. |
| Storage | Sage Polysaccharide should be stored in a cool, dry place, away from direct sunlight and sources of heat. It should be kept in a tightly sealed container to protect it from moisture and contaminants. For long-term storage, refrigeration (2–8°C) is recommended. Ensure proper labeling and keep away from incompatible materials, acids, and oxidizing agents. |
Competitive Sage Polysaccharide 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!
