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fishing additives granular betaine price
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Post Date: | Jun 05,2020 |
Expiry Date: | Jun 05,2021 |
Detailed Description: |
Cas No. :107-43-7
Specs:96%min All of our Betaine products were certified by HALAL, KOSHER, FAMI-Qs, ISO, Eurofins. Betaine Description Purity: 96%min 98% min Name:Betaine anhydrous CAS: 107-43-7 Taste:sweet lauryl betaine glycine betaine lycine Melting Point:Decomposes around 293 deg C IUPAC Name: 2-(trimethylazaniumyl)acetate Solubility (g/100 g solvent):water,160g/100g Proprietary Name: trimethylglycine,glycine betaine Betaine advantage 1. Patented producing technology No.: ZL201410059368.5 2. No trimethylamine residues. 3. Betaine granular 4. Big granule, 20 mesh. 5. Our betaine anhydrous is pure white, higher purity with granule appearance, lower impurities, lower ignition residue. Functions 1.High efficient methyl donor,replace methionine and choline chloride partially,improve the cost effectiveness of feeds. 2.Promote fat metabolism and protein synthesis, enhance immune function, improve lean meat,quality and flavor. 3.As food attractant, increase feed intake, shorten feeding time, improve feed utilization, promote growth,improve seedling survival rate. 4.When osmotic pressure has drastic changes, can regulate osmotic pressure, reduce stress response and diarrhea rate to ensure the growth of animals. 5.Has synergistic effect with anti-coccidia, protect the intestinal epithelial cells, improve the efficacy of coccidiosis, improve animal immunity and disease resistance ability. 6.Protect vitamins,improve feed use effect. |
CAS Registry Number: | 107-43-7 |
Synonyms: | ;Betaine anhydrous;(trimethylammonio)acetate;carboxy-N,N,N-trimethylmethanaminium;(trimethylammonio)acetate-glycine (1:1);Glycine betaine; |
Molecular Formula: | C5H11NO2 |
Molecular Weight: | 117.15 |
Molecular Structure: | |
Safety Description: | S24/25:; |
Company: | SHANDONG RUIHONG BIOTECHNOLOGY CO., LTD. [ China ] |
Contact: | Mr. Andy |
Tel: | +86-531-88981827 |
Fax: | +86-531-88981827 |
Email: | info@ruihongbiotech.com |
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