|
HS Code |
269193 |
| Product Name | Snow Lily Fruit Polysaccharide |
| Source | Snow Lily fruit |
| Appearance | White to off-white powder |
| Purity | ≥90% |
| Solubility | Soluble in water |
| Main Component | Polysaccharides |
| Molecular Weight | Varies, typically 10-200 kDa |
| Taste | Mild, slightly sweet |
| Method Of Extraction | Water extraction and alcohol precipitation |
| Storage Conditions | Cool, dry place, avoid sunlight |
| Shelf Life | 24 months |
| Common Uses | Functional foods, health supplements, cosmetics |
As an accredited Snow Lily Fruit Polysaccharide factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | White, sealed plastic bag containing 500g of Snow Lily Fruit Polysaccharide; features product name, lot number, and safety instructions. |
| Shipping | Snow Lily Fruit Polysaccharide is securely packaged in sealed, moisture-proof containers to maintain quality during transit. It ships via reputable carriers under standard conditions, with tracking provided for order monitoring. Special care is taken to avoid exposure to extreme temperatures and humidity throughout the shipping process, ensuring product integrity upon arrival. |
| Storage | Snow Lily Fruit Polysaccharide should be stored in a cool, dry, and well-ventilated place, away from direct sunlight and moisture. Keep the container tightly closed to prevent contamination and absorbance of water. Ideally, storage should be at room temperature, and exposure to strong odors or volatile chemicals should be avoided to maintain its stability and quality. |
Competitive Snow Lily Fruit 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!
