Food Grade Chitosan Oligosaccharide

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MOQ : 1 Kilograms

Food Grade Chitosan Oligosaccharide Specification

Solid Content
Not less than 91.0%

Boiling point
N/A

Heavy Metal (%)
Not more than 0.0002%

Shelf Life
24 Months

Physical Form
Powder

Water Solubility
Soluble in water

Smell
Other

Assay
Not less than 90%

Vapor Density
N/A

Appearance
Light yellow powdery solid

Molecular Formula
(C12H24N2O9)n

Solubility Tests
Chitosan oligosaccharide is easily soluble in water, with a solubility greater than 99%

Taste
Odorless

Melting Point
N/A

CAS No
148411-57-8

FEMA No
N/A

Other Names
Chitosan oligosaccharides,COS

Type
Other

Color
Light yellow

Purity
Not less than 90%

Storage
Room Temperature

Food Grade Chitosan Oligosaccharide Trade Information

Minimum Order Quantity
1 Kilograms

FOB Port
Beijing or Shanghai

Payment Terms
Western Union, Letter of Credit at Sight (Sight L/C), Telegraphic Transfer (T/T), Paypal

Supply Ability
2000 Kilograms Per Month

Delivery Time
10 Days

Sample Available
Yes

Sample Policy
If order is confirmed we will reimburse the sample cost

Packaging Details
1kg/Plastic Bottle, 5kg/Plastic Drum, 10kg/Plastic Drum, 25kg/Plastic Drum or according to the specific requirements from customers.

Main Export Market(s)
Africa, Eastern Europe, Western Europe, Central America, South America, Asia, Middle East, North America, Australia

Main Domestic Market
All India

About Food Grade Chitosan Oligosaccharide

Chitosan oligosaccharide is a low molecular weight product obtained by degradation of chitosan through special bio-enzyme technology, chemical degradation or microwave degradation. Its degree of polymerization is between 2 and 20, and its molecular weight is 3200Da.

Chitosan oligosaccharide has the characteristics of good water solubility, high biological activity, and easy absorption and utilization by organisms. It is the only positively charged cationic alkaline amino oligosaccharide in nature, mainly derived from chitosan in animal shrimp and crab shells. There are also vegetarian sources, including mushrooms and Aspergillus niger.

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