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we are exporting for XANTHAN GUM FROM 80 TO 200 mesh for food type usage as below :
we are able to offer u all kinds of NAOH BASED ON ANY WEIGHT OF 20MT -500MT MONTHLY .
attention: PHILIPS GAO
all seriously buyers are welcome to contact with me at any time with the order details .
#XANTHAN GUM #80mesh XANTHAN GUM #200mesh #food xanthan gum exporting # chemical items of food additive#

we are exporting for XANTHAN GUM FROM 80 TO 200 mesh for food type usage as below :
we are able to offer u all kinds of NAOH BASED ON ANY WEIGHT OF 20MT -500MT MONTHLY .
attention: PHILIPS GAO
all seriously buyers are welcome to contact with me at any time with the order details .
#XANTHAN GUM #80mesh XANTHAN GUM #200mesh #food xanthan gum exporting # chemical items of food additive#

Appearance
White or straw yellow powder.
Character and application
Make the dough touched soft, flexible, smooth, easy to operate; Can improve the proofing activity obviously, Have the good expanding activity, the specific volume is increased about 40-70%, The bread inner structure is evenly, taste soft, and elasticity, the fresh life can be extended. Dissovle it in water or add it into the flour directly.
The recommended adding amount :0.1%~0.3%.
Index:
Moisture 12.0
ash % 30
Heavy metals Pb % 0.0010
Arsenic (As% 0.0003
Package:
Aluminized bags. Net weight: 20KG/CTN(4*5KG).
Storage & Transportation:
Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and transporting with material that is explosive, combustible or deleterious. The shelf life is 12 months

Characters:
Ivory powder or granular solid, it can be dispersed into the hot water, can be dissolved into the ethanol and hot grease. It is a non-ionic emulsifier, HLB value is 3.8-5.3.
Character:
1. It is good for form stable emulsion to avoid delamination and deposit of food and beverage by adding emulsifier. And it could improve quality of product and prolong shelf life of product
2. It can form the complex with the protein and starch, prevent the starch from aging, used in bread, cake for keeping the shelf life.
3. It can be arranged in order on surface of grease. This is helpful to control and stabilize crystallization of grease. Especially in production of margarine, it can improve plasticity and malleability of product to avoid delamination of the oil and water.
Usage:
(1) It can be directly mixed well with flour for use.
(2) Put this product into warm water at about 70 with 1:6 to get paste shaped substance, then for further processing.
Recommended Addition Amount:
For cream and dough, the adding quantity as processing requiered, others usage as GB2760-2011.
Technical index :
Item Specification
Total Monoglyceride content % 90.0
Free acid(Calculated by stearic acid) % 2.5
Iodine value 4.0
Melting Point () 60.0-70.0
60.0-70.0 0.0001
Heavy Metals Calculated by Pb% 0.0005
Packaging
Package in craft paper bags with moisture proof inside, Net weight:25KG/bag
Storage & Transportation:
Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and transporting with materials that is explosive, combustible or deleterious. The shelf life is 24 months.

Characters:
Ivory powder or granular solid, it can be dispersed into the hot water, can be dissolved into the ethanol and hot grease. It is a non-ionic emulsifier, HLB value is 3.8-5.3.
Character:
1. It is good for form stable emulsion to avoid delamination and deposit of food and beverage by adding emulsifier. And it could improve quality of product and prolong shelf life of product
2. It can form the complex with the protein and starch, prevent the starch from aging, used in bread, cake for keeping the shelf life.
3. It can be arranged in order on surface of grease. This is helpful to control and stabilize crystallization of grease. Especially in production of margarine, it can improve plasticity and malleability of product to avoid delamination of the oil and water.
Usage:
(1) It can be directly mixed well with flour for use.
(2) Put this product into warm water at about 70â?? with 1:6 to get paste shaped substance, then for further processing.
Recommended Addition Amount:
For cream and dough, the adding quantity as processing requiered, others usage as GB2760-2011.
Technical index :
Item Specification
Total Monoglyceride content % â?¥90.0
Free acid(Calculated by stearic acid) % â?¤2.5
Iodine value â?¤4.0
Melting Point (â??) 60.0-70.0
60.0-70.0 â?¤0.0001
Heavy Metalsï¼?Calculated by Pbï¼?% â?¤ 0.0005
Packagingï¼?
Package in craft paper bags with moisture proof inside, Net weight:25KG/bag
Storage & Transportation:
Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and transporting with materials that is explosive, combustible or deleterious. The shelf life is 24 months.

Complex emulsion thickener can reduce the surface tension of water and oil, fully refining oil molecules, make product emulsified and improve the taste and expansion rate. It has good acid resistant feature, thickening feature, melting-resistant feature and foaming feature etc.

Application
Complex emulsion thickener in our company specialize for dried noodles. It designed to reduce producing costs, improve food grade and taste, extend shelf-life. It can make molecular chain grow and increase the apparent viscosity to form a highly viscous solution, thus to enhance the cohesive force of products, to improve dough extensibility, shorten the time of dough to reach the optimum state of hydration, to improve water retention capacity and rehydration, and make product surface more smooth, unsticky, more boiling resistant, resistant foam, smooth and pliable.

Packaging
25Kg/barrel
Samples
Free
Sample Price
US$0

Complex water retention agent is used mainly in the food modifier, water retaining agent, softener and diary stabilizer. It can make a good stable moisture content in the food, increase the brightness and the tendons of the products, keep the product moisture, improve the stability of the product, optimize the shape, color, flavor of food, therefor to extend the product shelf life and aging time.

 
Application
Fast-frozen food It can make the product surface smooth and delicate, crack preventive, non-adhesive. Add dough elasticity, prolong the storage period and improve the taste, and has good stability, water retention and molding functions. Meat product It can effectively improve the meat adhesion, improve water retention capacity, reduce the loss of nutritional composition of meat, preserve meat tenderness and thus improve the products. It can improve elasticity, tenderization, reduce loss of gravy of elastic water retention in the meat products in processing, to prevent protein denaturation of meat product, reduce the loss of gravy thawing, thus made canned meat in fat emulsion maintain uniform texture. It can control pH of meat products in the most suitable pH range within the protein swell, and make the meat products appeared the best color, improve the emulsifying property and stability, prevent fat and water separation.

Other Information
live:keepintouchpls


Samples
Free

Sample Price
US$0

Remarks
for samples , contact me please.

Composite bulk agent is mainly used for the producing and processing baked food and fried food. It produces gas when thermal decomposition is in process, which make dough rise and form densive porous organization to make the products with bulky, soft, crispy and delicious tastes. With good bulk effect, it can not only replace yeast, but also can replace fermentation method. It simplifies production process and shorten the production cycle. Using balk agent can save 1/3 to 1/2 of the oil and sugar. This adapts to the low fat trends. It also has emulsified bleaching effect on deep-fried dough sticks dough, flour, which makes product appear white and have good tastes. Also it makes products easier to be digested, thus increase commercial value.


Effects

During food baking and processing, carbon dioxide was produced after baking and heating, which formed holes of uniform and dense tissue inside the product and increased food volume. It helped bread, cake and other food soft and elastic, make cookies crispy. Composite bulk agent can not only improve food sense quality, but also conducive to food digestion and absorption.
In fried food production and processing, composite bulking agent can make the moisture of dough evaporates and rapidly change into gas. It can change the inside organization structure of food, produce sponge and swell volume, make the product crispy and delicious, easy to be digested and absorbed.


Packaging
25kg/bag Kraft

Samples
Free

Sample Price
US$0

It's mainly used for the producing and processing baked food and fried food. It produces gas when thermal decomposition is in process, which make dough rise and form densive porous organization to make the products with bulky, soft, crispy and delicious tastes. With good bulk effect, it can not only replace yeast, but also can replace fermentation method. It simplifies production process and shorten the production cycle. Using balk agent can save 1/3 to 1/2 of the oil and sugar. This adapts to the low fat trends. It also has emulsified bleaching effect on deep-fried dough sticks dough, flour, which makes product appear white and have good tastes. Also it makes products easier to be digested, thus increase commercial value.

Application
During food baking and processing, carbon dioxide was produced after baking and heating, which formed holes of uniform and dense tissue inside the product and increased food volume. It helped bread, cake and other food soft and elastic, make cookies crispy. Composite bulk agent can not only improve food sense quality, but also conducive to food digestion and absorption. In fried food production and processing, composite bulking agent can make the moisture of dough evaporates and rapidly change into gas. It can change the inside organization structure of food, produce sponge and swell volume, make the product crispy and delicious, easy to be digested and absorbed.

Complex Water Retention Thickener--Dried Bean curd Stick Quality Improver
The product has the advantages of improving gluten, flexibility, touchness, production of dried bean curd stick and other functions. It can make beancurd stick chewy, elastic, resilient, and constantly strip, rehydrated quickly, noodle soup is clear, boiling resistant, foam resistant, pick the skin clean and quickly, the tail rotor is not thick, high yield, tastes no astringency, chewy, soft, refreshing and fragrant. It's applicable to the bean curd stick, tufu gluten, dried tofu, soybean skin, soybean sheet and other products. 




Minimum Order
1 Bag

Samples
Free

Sample Price
US$0

Remarks
500g/bag Sample

Characters: ivory or straw yellow powder or granular solid which is easily soluble in hot water. It is a non-ionic emulsifier with hlb value of 8-9.2.

Applications:
It can produce strong effects such as emulsification, dispersing and aging resistance, so it can be used as good emulsifier and dispersant.
(1) it can increase the springiness, toughness and gas-holding capability of dough effectively, reduce its softening degree, increase volume of bread and steam bread, and improve their organization and structure.
(2) it can react with amylose to delay and prevent the food aging.
(3) it can be used in cream to make it smoother and finer.
(4) it can be used in butter and concentrated butter to prevent oil separating and enhance its stability.
(5) it can also be sued in sugar, syrup and spices.
(6) it can be used in non-dairy creamer to make the emulsion homogeneous, stable and supple in mouth.

Quality index (refer to fcciv)
Acid value (mgkoh/g) 62-76
Saponification value (mgkoh/g) 380-425
Heavy metal (calculated by pb) % no more than 0.001
Arsenic (calculated by as) % no more than 0.0003


Storage & transportation:
Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly fordid storing and transporting with material that is explosive, combustible or deleterious. The shelf life is 12 months


Aluminized bag vacuum packing with nitrogen inside. Net weight: 25kg/ctn(5*5kg). 10.8mt to one 20fcl

Sodium Stearoyl Lactylate (SSL)

Description:
Ivory white powder or lamellar solid with a characteristic odour.

Functional uses:
Have the functions for increase toughness, emulsify, improve preservation, protect fresh etc. It can be used in baked products, steamed bread, noodles, dumplings etc. Also used as an emulsifier in margarine or fresh cream or cosmetics.
1. Strengthen the toughness, elasticity of doughing; enlarge the physical volume of the bread and the steamed bread. Improve the construction of tissue.
2. Make the surface of bread and noodles smoother. Decrease the rate of rupture.
3. Make biscuit mold unloading easily, and make the external appearance tidy, the level of structure clear, and the taste crisp.
4. There is an interaction between SSL and amylose to make the time of preservation longer.
5. Enlarge the physical volume of frozen food. Improve the construction of tissue. Avoiding the surface to split up and prevent the filling to leak.

Solubility:
Dispersible in hot water. Dissolve in ethanol or hot oil and fat.
HLB = 8.3.

Technical Specifications:
Acid value (mgKOH/g) 60-90
Ester value (mgKOH/g) 150-190
Total lactic acid (%) 31.0-34.0
Heavy metals (calculated by Pb) % í_0.001
Arsenic (calculated by As) % í_0.0003
Sodium content 3.5-5.0.

Operation method and use level:
1. Mixes with flour directly and uses symmetrical.
2.The effect is better if adds the product to the six times of warm water which the temperature is about 60 degrees first and make them became a kind of paste, then mixes with flour pro rate.
3. The proposal of append: 0.2-0.5% (account with the amount of flour).

Store and transportation:
Seal to store in the low temperature, dry, cool and well-ventilated place, in order to prevent the moisture absorption and caking. Strictly forbid to store and transport with materials that is explosive, combustible or deleterious. The storage life is 18 months.


Packaging:
Aluminized bag vacuum packing with nitrogen inside.
Net weight:25KG/CTN(5*5KG).

Calcium stearoyl lactylate (CSL).


Aluminized bag vacuum packing with nitrogen inside.

Datem

Acid value 62-76
Saponification value 380-425
Heavy metals <=0.001
Arsenic <=0.0003


300mm*390mm*600mm per carton

Sorbic acid

Specification:

Item index
Identification test meet the standard
Assay(as dry)%, fª 99.0-101.0
Melting point, fpc 132.0-135.0
Moisture, % f_ 0.5
Residue on ignition , % f_ 0.2
Heavy metals(as pb), ppm f_ 10.0

Uses:

Food antiseptic, or used as antiseptic for medicine, light industry & cosmetics, or used in resin, flavor and rubber


Container bag (500, 1000, 1200kg) plastic bag , carton : 25kg. Or following your demand

Sorbitan fatty acid ester (span)

Polyoxyethylene sorbitan fatty acid ester

Distilled Monoglyceride

Xanthan gum is a kind of biosyhthetic gum, which is in the form of offwhite or light yellow powder. High molecular polysaccharide polymermade by refining, drying and grinding.
Its molecular structure determines its special properties: thickening.suspension, salt resistance, temperature resistance, acid and alkaliresistance, shear resistance, widely used in food, medicine, pesticides, oildrilling, daily chemical washing, textile printing and dyeing,papermaking, fire protection

Xanthan Gum
Xanthan gum is a polysaccharide with a wide variety of uses, including as a common food additive. It is a powerful thickening agent, and also has uses as a stabilizer to prevent ingredients from separating .It can be produced from a range of simple sugars using a fermentation process, and derives its name from the strain of bacteria used in this: Xanthomonas campestris.
0086,173.0371.8748
Product name:Xanthan gum
CAS No:11138-66-2
Grade: Food/Industrial/Medicine grade
EINECS No.: 234-394-2
Form: Powder
MF: (C35H49O29)n

Thickening,suspension,salt resistance,temperature resistance,acid and alkali resistance,shear resistance,it is applied as multiple purposes stabilizer,thickening agent,and processing assistant agent. Please contact
ï¼?stella(at).mondstar(.)C.Om.
What/sapp: +86-1730-371-46-71.

It is widely used in food,medicine,pesticides,oil drilling, daily chemical washing, textile printing and dyeing,papermaking,fire protection and many other industries.Including producing canning and bottled food,bakery food,daily product,frozen food,candy,pastry decorating accessories and others.During food producing process, it is liable to flouring,pouring in and out, channelization and reducing energy consumption.

We export food additives to countries all over the world.High quality and competitive price.please feel free to contact me if you need.

Xanthan Gum is made from Xanthomnas campestris and carbohydrate such as corn starch by fermentation engineering. It has unique fluidity, good water -soluble, stability of heat and acid and alkali, and good compatibility with a variety of salt. It is used in more than 20 industries such as food, oil, and medicine. It is currently the largest production scale in the world and extremely widely used microbial polysaccharides.

Xanthan Gum is light yellow to white flowing powder, with a slight smell. It is easy to dissolve in cold, hot water, the solution is neutral, frozen and frozen, and insoluble in ethanol. In case of water dispersion and emulsification, it becomes stable hydrophilic viscosity.

Professionchem is professional xanthan gum suppliers in China . Products have been exported to more than 30 of countries and regions. Welcome to your any request from us !

Gellan Gum is a kind of exopolysaccharides with excellent function, it is produced by fermentation of Sphingomonas and saccharides materials. After the fermentation, finished product will be also by extracting , drying ,grinding and packing to got. Gellan Gum is available in two types, low and high acyl content . The two types have different gelling features for different and variety of application fields .

Professionchem is gellan gum manufacturer with many years of producing experience in China. Products have been exported to more than 30 of countries and regions. Welcome to your any request from us !

Succinylated Monoglycerides SMG

Chemical structure:

Characters:
White powder, insoluble in cold water, can be dispersed in hot water and hot grease. Applications:
Have the function of emulsification, dispersion, chelation and control fat precipitation.
Used in fruit and vegetable (meat) beverages, protein drinks, plants drinks, solid drinks and lactic acid bacteria beverages, has a good emulsification, emulsion stability.
Used in shortening, whipped cream, have the funtion of emulsion stability system.
Used in bread, it can make srong reaction with glutenin in flour, enhancing the ventilation of dough fermentation, so that increase the size and flexibility of bread .
The use of methods and the use of:
The suggestion of maximum in protein drinks, plant drinks and laxtic acid bacteria beverage drinks: 2.0g/kg. The suggestion of maximum in solid drink: 3g/kg. The suggestion of maximum in bread dough regulator: 5.0g/kg, oil and emulsified fat products: 10.0g/kg.
Technica index

Acid value (Calculated by KOH)/ (mg/g)70-120
Hydroxide value(Calculated by KOH)/ (mg/g) 138-152
Iodine value (Calculated by I ) / (g/100g)3
Combinatived Succinic acid w/%14.8
Dissociative Succinic acid w/%3
Pb / (mg/kg)2

Packaging:
Aluminized bag vacuum packing with nitrogen inside.
Net weight:20KG/CTN(5KG*4).
Storage and transportation:
Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.

Dosage: the recommended dosage is 0.3~0.4 persent of the final product.
Product features: increases resilience and crispy of the product, makes the products cut into slices easily.
Package: 25 kg/Bag
Storage: sealed in a cool, dry and ventilated place, avoid becoming wet or exposure to sunlight.
Product warranty: 12 months under the prescribed conditions.

25 kg/Bag

Product features:it has the significantly increasing reinforcement toughening effect, make our products long cooking is not easy to paste soup, not easy broken, resilience, can greatly improve the grade of pasta, it also can increase the rate of production and extremely improve the taste. And it makes noodles better storage characters.
Recommended dosage:100~200g/100kg flour powder,according to the type of products and flour quality needed to add.
Package:25kg/Bag,5kg*5Bag/Box
Storage¡êo Sealed in a cool, dry and ventilated place, avoid becoming wet or exposure to sunlight.
Product warranty: 12 months under the prescribed conditions.


25kg/Bag,5kg*5Bag/Box

Product features:This product has a high raising power,and makes flour products soft and leavened. It makes products evenly release gas,and makes the organizational structure even. It has the features such as raising power quickly,delivering gas quickly,working well,small dosage,etc.And it makes the products bulk ,crisp ,soft ,tasty and refreshing.
Recommended dosage:100~300g/100kg flour powder,according to the type of products and flour quality needed to add.
Package:25kg/Bag,5kg*5Bag/Box
Storage¡êo Sealed in a cool, dry and ventilated place, avoid becoming wet or exposure to sunlight.
Product warranty: 12 months under the prescribed conditions.

25kg/Bag,5kg*5Bag/Box

Appearance
While or straw yellow powder.
Character and application
Make the dough touched soft, flexible, smooth, easy to operate; Can improve the proofing activity obviously, Have the good expanding activity, the specific volume is increased about 40-70%, The bread inner structure is evenly, taste soft, and elasticity, the fresh life can be extended. Dissolve it in water or add it into the flour directly.
The recommended adding amount :0.1%~0.3%.

Appearance
White or straw yellow powder.
Character and application
It Can improve the proofing activity obviously, Have the good expanding activity, the specific volume is increased about 40-70%, The bread inner structure is evenly, taste soft, and elasticity, the fresh life can be extended. Dissovle it in water or add it into the flour directly.
The recommended adding amount :0.1%~0.3%.
Index:
Moisture 12.0
ash % 30
Heavy metals Pb % 0.0010
Arsenic (As% 0.0003
Package:
Aluminized bags. Net weight: 20KG/CTN(4*5KG).
Storage & Transportation:
Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and transporting with material that is explosive, combustible or deleterious. The shelf life is 12 months

Characters:
Ivory powder or granular solid, it can be dispersed into the hot water, can be dissolved into the ethanol and hot grease. It is a non-ionic emulsifier, HLB value is 3.8-5.3.
Character:
1. It is good for form stable emulsion to avoid delamination and deposit of food and beverage by adding emulsifier. And it could improve quality of product and prolong shelf life of product
2. It can form the complex with the protein and starch, prevent the starch from aging, used in bread, cake for keeping the shelf life.
3. It can be arranged in order on surface of grease. This is helpful to control and stabilize crystallization of grease. Especially in production of margarine, it can improve plasticity and malleability of product to avoid delamination of the oil and water.

Ivory or straw yellow powder or granular solid which is easily soluble in hot water. It is a non-ionic emulsifier with HLB value of 8-10.
Applications:
It can produce strong effects such as emulsification, dispersing and aging resistance, so it can be used as good emulsifier and dispersant.
(1) It can increase the springiness, toughness and gas-holding capability of dough effectively, reduce its softening degree, increase volume of bread and steam bread, and improve their organization and structure.
(2) It can react with amylose to delay and prevent the food aging.
(3) It can be used in cream to make it smoother and finer.
(4) It can be used in butter and concentrated butter to prevent oil separating and enhance its stability.
(5) It can also be sued in sugar, syrup and spices.
(6) It can be used in non-dairy creamer to make the emulsion homogeneous , stable and supple in mouth.

Characters
Ivory white powder, soluble in water, dispersible in hot water and fat
Application:
Have the function of emulsification, dispersion, chelation, antioxidant, starch anti-aging and control of fat accumulation.
(1)Used for emulsifying fat products, dairy products, grease, meat, enhancing its stability, taste and texture.
(2)Used in improving efficiency and solubilization for ice cream, chocolate, candy.
(3) Food code CAC stipulates that it can be used as emulsifier, chelating agents, stabilizers, antioxidants.
Operation methods and dosage
(1) Add it to the water around 60, make it paste form, and then use it in an appropriate proportion.
(2) Further processing after it is evenly dissolved with the fat.
(3) The max. dosage for infant formula foods is 24.0g / kg, for others foods, add as required by the processing.
Technical Index
Total citric acid % 13-50
Total fat acid 37-81
Total glycerol 8-33
Free glycerol % 4.0
Sulphated ash (% 0.5
Lead (Pb) / (mg/kg) 2
Packaging
Aluminized bag vacuum packing with nitrogen inside. 25 kg/carton(5kg/bag*5)
Storage and transportation
Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and transporting with materials that is explosive, combustible or deleterious. The shelf life is 12 months.

Characters:
Ivory or straw yellow powder or granular solid which is easily soluble in hot water. It is a non-ionic emulsifier with HLB value of 8-10.
Applications:
It can produce strong effects such as emulsification, dispersing and aging resistance, so it can be used as good emulsifier and dispersant.
(1) It can increase the springiness, toughness and gas-holding capability of dough effectively, reduce its softening degree, increase volume of bread and steam bread, and improve their organization and structure.
(2) It can react with amylose to delay and prevent the food aging.
(3) It can be used in cream to make it smoother and finer.
(4) It can be used in butter and concentrated butter to prevent oil separating and enhance its stability.
(5) It can also be sued in sugar, syrup and spices.
(6) It can be used in non-dairy creamer to make the emulsion homogeneous , stable and supple in mouth.
Usage:
(1) Put this product in warm water at about 60â?? to get paste shaped substance, and then use it in appropriate proportion.
(2) Dissolve this product in oils or fats homogeneously before further processing.
(3) Directly mix it with flour for use.
Recommended Addition Amount:
Addition maximum is 1.0% for raw dried flour products and raw wet products, while 5.0% for non-dairy creamers. The addition amount can be changed based on production need for cream and fermented milk.
Technical Index
Acid value (Calculated by KOH) / (mg/g) 55-80
Saponification value (Calculated by KOH) / (mg/g) 300-425
Total tartaric acid(W/%) 10-40
Total glycerol(W/%) 11-28
Total acetic (W/%) 8-32
Free glycerol(W/%) 2.0
Ignition residue (W/%) 0.5
Pb/(mg/kg) 2
Packaging
Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5 KG *4)
Storage & Transportation:
Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and transporting with materials that is explosive, combustible or deleterious. The shelf life is 12 months.