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Product Name: Retatrutide Lyophilized Powder CAS No.: 2381089-83-2 Molecular Formula: C221H342N46O68 Molecular Weight: 4730.91 Purity: ≥99.0% Dosages: Retatrutide 5mg; Retatrutide 10mg; Retatrutide 15mg; Retatrutide 20mg; Retatrutide 30mg.
Soybean lecithin liquid is a natural lecithin mixture extracted from soybean oil, mainly composed of phosphatidylcholine (PC), phosphatidylethanolamine (PE) and phosphatidylinositol (PI). It is usually brown or amber in color, with a viscous oily texture, and is widely used in food, medicine and cosmetics. The HLB value is about 3, dispersible in water, soluble in oil or fat, a
Product Name: Inulin CAS No.: 9005-80-5 Our inulin is a fine powdery product which derived from roots of Jerusalem artichoke ( Helianthus tuberosus L. ). Brief Introduction: Inulin is a reserve polysaccharide in plants, mainly derived from plants, and more than 36,000 species have been found. Including 11 families such as Asteraceae, Campanu
Product Name: Ethylhexyl Triazone Alias: Uvinul T 150; Uvinul T150; Octyl triazone; UVT-150; EHT CAS No.: 88122-99-0 EINECS No.: 402-070-1 Molecular Weight: 823.07 Molecular Formula: C48H66N6O6 HS Code: 2933699099 Chemical Structural Formula:
Transparent Xanthan Gum, normal particle size powder, produced by fermentation of sucrose and beans protein with Xanthomonas campestris. It has clarify solution and it is used in food and food preparations as stabilizer, thickener or emulsifier.
Riboflavin sodium phosphate, also called Riboflavin 5-sodium phosphate, the molecular formula is C17H24N4NaO11P, the molecular weight is 514.36, yellow to orange crystal or crystalline powder, bitter taste. It is hygroscopic, easily soluble in water, and the pH value of the aqueous solution of different concentrations is different. Insoluble in ethanol, ether and chloroform. It is stable when d
Mung bean is a high-protein plant with a protein content of 25% to 28%, mainly containing globulin, albumin, gliadin, and gluten. A high quality natural plant protein. Different mung bean varieties and extraction methods may result in different protein content. The research on the fractional extraction of four kinds of mung bean protein found that the albumin in mung bean was 49.1%, globulin 23
