Chloride by ISE

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MOQ : 1 Kilograms

Chloride by ISE Specification

Melting Point
801 °C.

Molecular Weight
35.453 Grams (g)

Usage
Sodium chloride has been used to flavor and preserve foods for thousands of years. As a preservative, salt helps to prevent spoilage and helps to keep foods like ready-to-eat meats and cheeses safe to eat. Salt is also used in fermenting processes for foods like sauerkraut, pickles and kefir.

Purity
98%

Molecular Formula
Cl-

Chloride by ISE Trade Information

Minimum Order Quantity
1 Kilograms

Payment Terms
Cash Advance (CA), Cash in Advance (CID)

Supply Ability
500 Kilograms, , Per Month

Delivery Time
3-4 Week

Sample Available
Yes

Sample Policy
Sample costs shipping and taxes has to be paid by the buyer

Main Export Market(s)
Middle East, Central America, Eastern Europe, South America, Western Europe, Asia, North America, Australia, Africa

Main Domestic Market
All India

About Chloride by ISE

Chloride by ISE is a high-purity compound with a molecular formula of Cl- and an impressive purity level of 98%. Featuring a molecular weight of 35.453 grams and a melting point of 801C, this product is ideal for a wide range of applications. Sodium chloride has been utilized for centuries in food preservation and flavor enhancement. Its preservative properties effectively prevent spoilage, ensuring the safety of ready-to-eat meats and cheeses. Furthermore, it plays a key role in fermentation processes for items like sauerkraut, pickles, and kefir. Designed for consistent performance, Chloride by ISE is an essential product for various food-related applications.

FAQs of Chloride by ISE:

Q: What is the purity level of Chloride by ISE?

A: The purity level of Chloride by ISE is 98%.

Q: What is the molecular weight of Chloride by ISE?

A: The molecular weight of Chloride by ISE is 35.453 grams.

Q: What is the melting point of Chloride by ISE?

A: The melting point of Chloride by ISE is 801C.

Q: What are the key uses of Chloride by ISE?

A: Chloride by ISE is used in food preservation, flavoring, and fermentation processes such as those for sausages, cheeses, sauerkraut, pickles, and kefir.