© 2026 Sinochem Nanjing Corporation,
All Right Reserved
|
HS Code |
407333 |
| Product Name | Thousand Page Tofu Enzyme |
| Category | Food Additive |
| Primary Use | Tofu Coagulation |
| Form | Powder |
| Net Weight | 10g |
| Ingredients | Tofu Enzyme (Natto Kinase, Mucorpepsin, Food-Grade Magnesium Chloride) |
| Usage Amount | 1g per 500ml soy milk |
| Shelf Life | 18 months |
| Storage Instructions | Store in a cool and dry place |
| Origin | China |
| Color | White to light yellow |
| Dissolvability | Easily soluble in water |
As an accredited Thousand Page Tofu Enzyme factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | The packaging for Thousand Page Tofu Enzyme features a 100g resealable pouch, with bold blue labeling and clear preparation instructions. |
| Shipping | Thousand Page Tofu Enzyme is shipped in airtight, moisture-proof containers to ensure product integrity and stability. Packaging complies with industry safety standards, accompanied by SDS documentation. Shipments are temperature-controlled if required, and containers are clearly labeled for safe handling during transit. Delivery includes tracking and prompt customer support. |
| Storage | Thousand Page Tofu Enzyme should be stored in a tightly sealed container, away from moisture, direct sunlight, and heat sources. Keep it in a cool, dry, and well-ventilated area, ideally at temperatures below 25°C (77°F). Avoid exposure to strong acids, bases, or oxidizing agents. Ensure the storage area is clean and labeled properly for easy identification and safe handling. |
Competitive Thousand Page Tofu Enzyme 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!
