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Category:Natural Extracts > Food & Beverage Raw Materials
Product Name:Dl-Methionine Powder 99%
Standard:ChP
Price(USD):50
Company:Xi’an DN Biology Co., Ltd
Grade: Pharmaceutical Grade
Factory Location: Xianyang, Shaanxi Province, China
Main Sales Markets: North America,Central/South America,Western Europe,Eastern Europe,Australasia,Asia,Middle East,Africa
Monthly Production Capacity: 1000kg/month
Contract Manufacturing: CRO
Packaging Information: Double plastic bag inside, aluminum foil bag or fiber drum outside
Delivery Lead Time: in 7 days
Sample Provided: yes
Payment Terms: T/T, Paypal, L/C
Dl-Methionine Powder
Type |
Dl-Methionine Powder |
Form |
Powder |
Extraction Type |
Solvent Extraction |
Packaging |
Drum, Aluminum Foil Bag |
Place of Origin |
China |
Shaanxi |
|
Grade |
Food grade |
Brand Name |
QYHerb |
Model Number |
Dl-Methionine |
Application |
Health Food |
Cultivation method |
artificial planting |
Product Name |
Dl-Methionine Powder |
Appearance |
White Powder |
Specification |
99% Purity |
Certificate |
ISO9001/Halal/Kosher/GMP |
Shelf Life |
24 Months |
MOQ |
1kg |
Storage |
Dry |
Source |
100% Natural Raw Material |
Sample |
Freee Sample 5-20g |
Service |
OEM ODM Private Label |
Application:
1. Feed additive
2. Biochemical research.
3. It is suitable for the treatment of liver diseases and poisonings such as arsenic or benzene. It can also be used to treat dysentery and malnutrition caused by protein deficiency after chronic infectious diseases.
4.Nutritional supplement. It has the same physiological effect as L-methionine, but the price is low (L- type is prepared from DL- type), so DL-methionine is generally used. In oats, rye, rice, corn, wheat, peanut powder, soybeans, potatoes, spinach and other plant foods are restricted amino acids. Added to such foods to improve amino acid balance. The amount required varies with cystine intake. Adult male requirement is 1.1g/d.
5. The taste of sea urchin is related to methionine, the sweetness of sea urchin is related to glycine and alanine, the bitterness is related to valine, and the umami is related to glutamic acid, so these amino acids can be prepared into flavouring agents.
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