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All Right Reserved
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HS Code |
444272 |
| Product Name | Fish Sauce Extract |
| Type | Condiment |
| Main Ingredient | Fermented fish |
| Color | Amber-brown |
| Flavor Profile | Salty, umami, pungent |
| Common Uses | Cooking, seasoning, marinades |
| Origin | Southeast Asia |
| Texture | Liquid, thin viscosity |
| Shelf Life | 1-2 years unopened |
| Storage | Cool, dark place |
| Dietary | Gluten-free |
| Odor | Strong, fishy aroma |
As an accredited Fish Sauce Extract factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Fish Sauce Extract comes in a 500 mL amber glass bottle with a tamper-evident cap and bold chemical labeling for safety. |
| Shipping | Fish Sauce Extract is shipped in tightly sealed, food-grade containers to prevent leakage and contamination. Containers are labeled according to regulatory standards. The product should be kept in a cool, dry place and handled with care to avoid spills. Transportation complies with food safety and chemical handling regulations. |
| Storage | Fish Sauce Extract should be stored in a tightly sealed, corrosion-resistant container in a cool, dry, and well-ventilated area away from direct sunlight and sources of heat or ignition. Ensure separation from incompatible substances such as strong acids and oxidizers. Properly label all containers and keep them out of reach of unauthorized personnel. Avoid freezing to maintain product quality. |
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Purity 98%: Fish Sauce Extract with 98% purity is used in premium condiment formulations, where it enhances umami intensity and flavor complexity. Sodium Content 25%: Fish Sauce Extract with 25% sodium content is used in low-sodium food applications, where it ensures taste retention while meeting dietary restrictions. Protein Content 12%: Fish Sauce Extract standardized at 12% protein is used in soup bases, where it increases nutritional value and depth of taste. Viscosity 50 cP: Fish Sauce Extract with a viscosity of 50 cP is used in marinade solutions, where it delivers optimal coating and flavor penetration. Stability Temperature 80°C: Fish Sauce Extract stable up to 80°C is used in hot-fill processing, where it maintains flavor integrity during thermal treatment. pH 5.3: Fish Sauce Extract at pH 5.3 is used in pickling solutions, where it preserves product safety and microbial stability. Amino Acid Content 8%: Fish Sauce Extract with 8% amino acid content is used in seasoning powders, where it boosts savory profile and taste enhancement. Salt Content 20%: Fish Sauce Extract with 20% salt content is used in fermented sausage production, where it aids in preservation and controlled fermentation. |
Competitive Fish Sauce Extract prices that fit your budget—flexible terms and customized quotes for every order.
For samples, pricing, or more information, please call us at +8615371019725 or mail to admin@sinochem-nanjing.com.
We will respond to you as soon as possible.
Tel: +8615371019725
Email: admin@sinochem-nanjing.com
Flexible payment, competitive price, premium service - Inquire now!
