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Lingwu, Yinchuan, Ningxia, China
© 2025 Sinochem Nanjing Corporation, All Right Reserved
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HS Code |
463254 |
| Product Name | Enzymatic Hydrolysis Of Oat Flour |
| Main Ingredient | Oat Flour |
| Process Type | Enzymatic Hydrolysis |
| Primary Enzymes Used | Amylases |
| Appearance | Fine powder or slurry |
| Color | Light beige |
| Solubility | High in water |
| Taste | Mildly sweet |
| Main Components | Oligosaccharides, dextrins, beta-glucans |
| Common Applications | Beverages, bakery, dairy alternatives |
| Dietary Features | Gluten-free (if from gluten-free oats) |
| Moisture Content | Typically less than 10% |
| Storage Conditions | Cool, dry place |
| Protein Content | Approximately 8-15% |
| Shelf Life | 12-24 months |
As an accredited Enzymatic Hydrolysis Of Oat Flour factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
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Competitive Enzymatic Hydrolysis Of Oat Flour prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please call us at +8615380400285 or mail to admin@sinochem-nanjing.com.
We will respond to you as soon as possible.
Tel: +8615380400285
Email: admin@sinochem-nanjing.com
Lingwu, Yinchuan, Ningxia, China
