128446-35-5

128446-35-5

128446-35-5

Min.Order / FOB Price:Get Latest Price

100 Metric Ton

Negotiable

  • Min.Order :100 Metric Ton
  • Purity: 98%min
  • Payment Terms : L/C,T/T,,MoneyGram,Other

Keywords

128446-35-5 128446-35-5 seller in China 128446-35-5 factory in China

Quick Details

  • Appearance:white powder without visible impurities
  • Application:Used for research and industrial manufacture.
  • PackAge:As customer request
  • ProductionCapacity:100kg/Month|Metric Ton|Day
  • Storage:Store in a cool,dry place and keep away from direct strong light
  • Transportation:Common products:Sea/Air/Courier Dangerous Chem:Sea/Air

Superiority:

Triumph has the complete production of G- KG - MT service chain,we can make the new technology into productivity quickly in 
 
the research and development of new products.
 
Main Service
 
1.Own made fine chemical products
 
2.Out sourcing and quality controlling service in China
 
3. COM for Chemical synthesis
 
4.Lab custom synthesis of API and intermadiates
 
Quality Assurance
 
1. NMR，HPLC and COA can be supplied

Details:

Hydroxypropyl-beta-Cyclodextrin
Other name: HP-β -CD
1. Appearance: Hydroxypropyl-beta-Cyclodextrin is white powder, sweet, insipid innocent and can be used in both medicine field and food field.
2. Molecular formula: C42H70-XO35(CH2CHOH-CH3)X;
3. Molecular weght: 1135+58X;
4. CAS No.: 128446-35-5;
5. Spec: 99%;
6. Store: Cool and dry, avoid light, avoid high temperature place;
7. Packaging: 1kg/bag 10kg/barrel, or customized.

Application in different fields:
Pharmaceutical:
1. To increase the solubility of medicine and biological availability
2. To improve the bioavailability of drugs
3. To adjust or control the releasing of drugs.
4. To decrease the toxicities of drugs.
5. To improve the stabilities of drugs.
Cosmetic:
1. To suit for encapsulation of volatile compounds.
2. To increase shelf life of expensive flavours.
Food:
1. To prevent evaporation of volatile substances.
2. To get rid of the terrible smell.
3. To significantly enhance the effects of emulsification.
4. To make preservative of food release slowly.

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