With the development of economy and people's attention to health, food rich in Soybean protein isolate content is more and more popular. Why can SPI be accepted by people? What are the advantages of soy protein isolate?
l What are the advantages of soy protein isolate?
l What is the application of Soybean protein isolate?
l Specific application of soybean protein isolate isolate in food
1. Soybean is a magical species. Although it looks simple, it is rich in nutrients. Its protein content is as high as 38%. It has a complete range of amino acids and contains various amino acids necessary for the human body. It is a complete vegetable protein. In terms of nutritional value, it is equivalent to animal protein. Because of these advantages, people all over the world love soy protein isolate products. soy protein isolate has the properties of significantly lowering blood cholesterol. The US FDA has confirmed that long-term consumption of soy protein isolate can reduce the incidence of coronary heart disease, and this is only one aspect.
2. In addition to protein being an important nutrient in food, its functional properties also play a very important and decisive role in the quality of some foods. As a food additive, soy protein isolate can not only supplement the essential amino acids needed by the human body, but also have good functional properties, such as foaming, emulsifying and gelling properties. Elasticity, oil retention and water retention, improve the storage performance of food.
SPI is soybean protein isolate with a protein content of more than 90%. SPI contains a large amount of elements such as C, H, O, N, S, P, and a small amount of trace elements such as Zn, Mg, Fe, and Cu. It is rich in amino acids, including a large amount of glycine, aspartic acid, glutamic acid, lysine and tryptophan, etc., which can provide a variety of amino acids needed by the human body, and is used in meat products, film products, and flour products industries.
SPI can not only be added to meat products as a non-functional additive to replace part of meat products, but also can be used as a functional additive to improve the quality of products, that is, to improve the nutritional content of meat products. Using the water retention and gel properties of soybean protein isolate isolate can improve product texture, improve tissue properties (cut surface, tenderness, taste) and surface morphology, reduce syneresis, and stabilize product yield. The addition of SPI to pasta products can increase the nutritional content of pasta products, improve the elasticity, water absorption and toughness of pasta products, prolong the shelf life of pasta products, and reduce cargo loss. When SPI is used in the production of bread, it can increase the volume of the bread, improve the color of the skin, and have obvious effects on the sensory quality and nutritional value of the bread. The effect is obvious. soybean protein isolate hydrolyzate uses SPI as raw material, and the obtained soybean polypeptide mixture with molecular weight between 180-1000u after hydrolysis has good solubility, reduced beany smell, low allergenicity, more favorable for digestion, and has a selective To promote the proliferation of microorganisms, soybean peptides are added to milk powder because of their promotion of digestion and absorption, low allergenicity, and promotion of the proliferation of probiotics.
If you are looking for a good quality and reasonable price of soybean protein isolate products,Xinrui Group can provide you with the best
soy protein isolate is known to be a good source of nutrition for the body. What are the advantages of soybean protein isolate? What does the future hold for SPI?
l What is soy protein isolate
l What are the benefits of soy protein isolate
l What is the future research direction of soy protein isolate
Soy protein powder is a nearly purified protein obtained from soybeans extracted from soybeans through a series of processing steps. soy protein isolate contains eight essential amino acids, which are similar to meat, fish, eggs, and milk, and belong to full-price protein.
After refined processing, soybean protein powder has high nutritional value, but the uses are different. Generally speaking, the molecular weight of soybean protein is relatively large, the digestion process is slightly more complicated, and it is more suitable for ordinary people to supplement nutrition; while the molecular weight of whey protein is relatively small, which is more suitable for the elderly, children and people recovering from illness.
Since the natural soybean protein isolate functional properties are not prominent, it is difficult to meet the different requirements of protein functional properties in food systems. To this end, some methods are needed to improve the functional properties of soybean protein isolate, so that it can be used in a variety of food systems. The modification of SPI is to essentially change the functional properties of soybean protein isolate through physical, chemical, enzymatic or genetic engineering methods, so as to achieve the required quality characteristics of food and expand the application scope of soybean protein isolate in the field of food. The hydrolysate prepared by enzymatic modification of SPI not only has improved functional properties, but also has improved nutritional value. Because of its more obvious advantages, enzymatic modification is considered to be a potential modification method and has become a research hotspot.
If you are looking for a good quality and reasonable price of soybean protein isolate products,Xinrui Group can provide you with the best
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The application scope of soy protein in meat products is becoming more and more extensive, because of its good nutritional value and functional properties.
Adding soy protein in meat products can not only improve the product yield, but also improve the taste of the product. Soy protein has good gel property and water retention. When heated over 60℃, the viscosity increases rapidly, when heated to 80-90℃, the gel structure will be smooth, so that soy protein entering into the tissue of meat can improve the taste and quality of meat greatly. Soybean protein has both hydrophilic and hydrophobic properties which can easily combine with water and saturated with oil, so it has good emulsifying feature. This processing characteristic is very important in the processing of meat products with high fat content, which can restrain the lost of fat to stabilize the product quality. Although soy protein plays an important role in meat processing, in order to control soy protein in meat products replacing of whole meat and prevent adulteration, many countries have restrictly addition of it to ensure the healthy development in meat process. In view of the fact that there is no effective method for the determination of soy protein in meat products, it is great significant to study the detection method of soy protein in meat products.
2 Advantages of applying soy protein in meat products
Meat is reagarded as the best source of protein, owing to its high nutritional value and good taste in western countries. In order to make full use of animal resources, meat processing enterprises not only use protein-rich lean meat, but also often use fat-rich chicken skins, fat and other low-value materials. For example, Bologna sausages, Frankfurt sausages, salami and other meat products have relatively high content of fat. For example, Frankfurt sausages has about 30% of the intestine fat content and raw pork intestine fat content of up to 50%. High fat additions make meat processing more difficult. For example, in the production of emulsified sausages with high fat content, it is easy to form the phenomenon of oil. In order to control the oiling phenomenon of sausages in the heating process, it is necessary to add emulsifiers or accessories with the function of water-preserving oil. Usually, meat products as a "emulsifier" is the meat protein, but once the amount of lean meat added is relatively small, fat content is large, the entire emulsification system will lose balance, some fat in the heating process will be isolated. This can be addressed by adding non-meat protein, thus soy protein the best option. In meat processing, there are several other important reasons for adding soy protein. Medical health experts believe that low-fat meat products are healthier, fatty meat products are more likely to cause high blood pressure and other related diseases. Low-fat meat products will become the future development trend of meat products. Developing low-fat meat products is not simply a reduction in fat addition, which also requires a comprehensive consideration of the taste of product. As fat plays an important role in juicy, tissue structure and other aspects of meat products, once reducing the amount of fat, the taste of meat products will be affected.Therefore, in the development of meat products, "fat substitute" is necessary, it can reduce the fat content of the product on the one hand, on the other hand it can ensure the taste of the product. By adding soy protein, not only can reduce the calories of the product, but also can preserve the flavor and taste of the product to the greatest extent. Wheat protein, egg white and soy protein are better fat substitutes, while soy protein is more popular because of its good processing properties. Another reason to add soy protein is that it's much cheaper than meat protein. Adding plant protein can greatly reduce the production cost of meat products. In the actual production, because of the high price of meat protein, in order to improve the cost performance of the product, the low price of soy protein is often the first choice of production enterprises. In addition, in economically backward areas, animal protein is very scarce, soy protein and other plant protein is the most important source of protein. Soybean protein is the most widely used plant protein. Its main advantages lie in: First, smaller peculiar smell; Second, the price is low; Thirdly, high nutritive value ( soybean protein is rich in essential amino acids, and its digestibility and absorption rate are high in human body ) Fourth, excellent processability (better hydration, gelation and emulsification); Fifth, the use of meat products can improve product appearance quality and palatability. Soy protein can be divided into soy protein concentrate, soy texture protein, soy protein isolate and so on according to their components. Each protein product has different functional properties, which are applied to different types of meat products according to different functional properties. For example, soy protein isolate and protein concentrate are mainly used in some emulsified sausages. Compared with soy protein concentrate, soy protein isolate is rich in raffinose and stachyose oligosaccharides, which can easily cause bloating. Tissue proteins are often used in meatballs and pies. In addition, soy protein isolate ( SPi) and soy protein concentrate ( SPc) are often used in some injection-type meat products to improve the hardness, slicing and yield of the products. Because soybean whole flour has strong beany smell and rough taste, Ruiqianjia soy protein isolate and protein concentrate are better than soy whole flour in food processing.
3 Requirements and problems of soy protein applying in meat products
Too muchh addition of soy protein can cause allergies in some groups of people, in order to prevent soy protein being used as pure whole meat in meat process, to prevent adulteration and ensure the healthy development of the meat industry, many countries have strictly restricted the addition amount of soy protein. Some countries have strictly restricted the amount of soy protein added to meat products. In the United States, for example, the amount of soy flour and soy concentrate protein in sausages can not exceed 3. 5%, the addition of soy protein isolate should not exceed 2%; Soy flour, soy protein concentrate and soy isolated protein in beef patties and meatballs should not be over 12%. In salami, many countries have strict restrictions on the amount of addition soy protein, Spain requires less than 1%; French food laws require less than 2 per cent.
The U.S. labeling requirements for soy protein in meat products are as follows:
When the soy protein addition is less than 1/13, it needs to be identified in the ingredients list; When the addition is close to 10%, it should not only be identified in the ingredients list, but also be commented next to the product name; When its content is more than 10%, soy protein is not only identified in the ingredients list, but also in the product attribute name.
Many countries have strict requirements for the addition of soy protein and the marking of meat products. But there is no effective way to detect soy protein. Because current testing of proteins is mainly determined by detecting nitrogen content, plant proteins and meat proteins are difficult to distinguish. In order to further regulate the use of soy protein in meat products, a method to detect plant protein content is needed. In the 1880s, many food scientists studied the detection of soy protein content in meat products. The enzyme-linked immunoassay method is recognized as a more authoritative test, but the standard of the soy protein added is required to use this method. In view of this, there is no effective way to carry out a simple and rapid test of soy protein in meat products. In order to regulate the use of soy protein in meat products, it is important to develop an effective test
Soy protein as a high-quality plant protein comparable to animal protein, containing the human body's 8 essential amino acids, with high nutritional value, meanwhile soy protein has excellent water & oil bonding and excellent gel characteristics, as well as cheap price and other advantages to make it widely used in meat processing. However, some enterprises use soy protein to increase water retention and thus cover up adulteration, in order to sub-charge, damage consumer rights and interests, which should be severely cracked down and controlled. At present, there is no effective detection method for soy protein in meat products, so it is urgent to develop a new test method for the rapid, convenient and accurate discrimination of meat adulteration.
Xinrui group – Shandong Kawah Oils Co., Ltd. Factory direct supply soy isolated protein.
www.xinruigroup.cn / email@example.com /+8618963597736.
Soya Beans And Milk
Soy protein is a type of protein which comes from soybean plants.
It comes in 3 different forms – soy flour, concentrates, and soy protein isolates.
The isolates are commonly used in protein powders and health supplements due to their muscle-building qualities.
Soy protein contains essential amino acids which cannot be produced naturally by the body. For this reason, many people on a restricted diet, like vegetarians, consume soy protein supplements for nutritional benefits.
Due to its high volume of amino acids, soy protein is considered to be a “complete protein” by nutritionists, containing similar benefits to the protein found in legume pulses.
It is also one of the cheapest supplemental sources of protein and can be found in foods such as tofu and soy milk.
Soy protein isolate is often used in protein shakes as an alternative to whey, which some people can be sensitive to or avoid consuming for dietary reasons.
What are the types of Soy Protein?
There are two main different types of soy protein – soy protein isolate （Ruiqianjia brand） and soy protein concentrate. Both of these products come from soybean meal, which is then dehulled and defatted before being processed into different parts.
The isolate is a powdered protein supplement which is common in soy protein shakes and supplements. Isolate is 90-95% protein and contains almost no fat or carbohydrates.
Soy protein concentrate, on the other hand, is manufactured by taking the dehulled/defatted soybean meal and removing some of the carbohydrates from it. It is often used in baking, cereals, and as an ingredient for various food products.The concentrate is very easy to digest and contains a lot of fiber, so it is often recommended for children, elderly people, and pregnant women who need to keep a close eye on their health.
Soy Protein Benefits
According to the Food & Drug Administration in the US, soy protein can be used as a good substitute for animal products in a plant-based diet.
2.Fights Heart Problems
Soy reduces LDL cholesterol levels in your body, which is instrumental in fighting heart disease problems.
3.Great for Bone Health
Soy contains phytoestrogen, which makes it easier to absorb calcium. As a result, many soy protein supplements come fortified with calcium, helping to increase your calcium intake. This helps to prevent a loss in bone mass and fights against osteoporosis, a condition where your bones deteriorate as you get older.
4. Increases Energy
Undergoing some intense exercise? Doing some mad workouts at the gym? Soy contains amino acids which can be used by the body and converted into energy. This way, soy protein not only helps you with muscle-building – it also keeps your energy up when you’re working hard to acquire that lean muscle mass!
5. Helps to Prevent Cancer
Soy contains genistein-phytochemicals that have been found to lower risks of prostate cancer and breast cancer, making it attractive to both male and female health nuts alike. The genistein found in soy protein can actually stop tumor cells from growing altogether, halting cancer in its tracks before it can develop and get worse.
Xinrui Group – Shandong Kawah Oils: factory direct export good quality isolated soy protein.
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Soy protein isolate is a kind of plant protein with the highest content of protein -90%. It is made from defatted soy meal by removing most of the fats and carbohydrates, yielding a product with 90 percent protein. Therefore, soy protein isolate has a very neutral flavour compared to other soy products. Because most of the carbohydrates are removed, the intake of soy protein isolate does not cause flatulence.
Soy protein isolate, also known as isolated soy protein is used in the food industry for nutritional ( increasing protein content), sensorial ( better mouthfeel, bland flavour) and functional reasons( for applications requiring emulsification, water and fat absorption and adhesive properties).
Soy protein is used in following food products:
Meat processing, frozen products,poultry and fish products
Soups,sauces and prepared foods
Meal replacements,breakfast cereals
Energy and protein bars
Weight loss ready-to-drink beverages
Flow Chart of Isolated Soy Protein
Soymeal---Extraction---Centrifugation---Acidification---Centrifugation---Neutralization---Sterilization---Descent---Spray Drying---Screening---Packing---Metal Detecting---Deliver to the Warehouse.
Applications of Soy Fiber
Characters of Soy Dietary Fiber:
-High water binding ability as 1:8 at least;
-Ability of keeping (supporting) effects of emulsifier;
-Insolubility in water and oil;
-To form gel together with soy protein.
Advantages to Use Soy Dietary Fiber
Thanks to the high water-binding ability, it increases the yield of meat production greatly, for the purpose to reduce the production cost. And the thermal stability of edible fiber under high temperature sterilization also makes it used widely in the production of many kinds of canned food. Besides this, it cleans gall bladder, prevents forming stones and helps to reduce the cholesterol in human blood.
Soy Dietary Fiber is recommended in the following kinds of products:
-Cooked Sausages, Cooked Hams; Half-smoked, boiled-smoked sausages;
-Chopped semi-prepared meat;
-Canned food, like Luncheon Meat, Canned Tuna;
-Tomato Mix, Tomato Paste, Tomato Sauce, and other Sauces recommended.
Flow Chart of Soy Fiber
Defatted Soya Flake---Protein Extracting---Centrifugating---Double Centifugating---PH Adjusting---Neutralizing---Washing---Squeezing---Crumbling---HeatTreating---Drying---Screening---Packing---Terminal Metal Detecting---Deliver to the Warehouse.
It is known that hydrolyzed wheat protein is good for the body, but what exactly does it do? What are the advantages of Wheat Protein Isolates? Why is hydrolyzed wheat protein good for health?
l What is hydrolyzed wheat protein
l What is the function of hydrolyzed wheat protein
l What are the characteristics of hydrolyzed wheat protein
What is hydrolyzed wheat protein
1. Wheat contains about 13% protein, mainly composed of albumin, globulin, gliadin and glutenin, while wheat gluten mainly contains gliadin and gluten. Protein, collectively known as storage protein (80% of the dry basis of wheat protein).
2. Due to the ductility of gliadin and the elasticity of glutenin, it can form a network structure with water, so it has excellent viscoelasticity, extensibility, water absorption, liposuction and emulsification, film forming properties, and light and mellow aroma or slightly grainy unique physical properties such as taste.
What is the function of hydrolyzed wheat protein
wheat proteins can be divided into monomeric proteins (consisting of one peptide chain) and aggregated proteins (consisting of two or more peptide chains) according to the number of peptide chains constituting the protein. About 85% of the aggregate protein is glutenin, and the monomeric protein is mainly composed of gliadin, albumin and globulin. Albumin and globulin are mainly deposited in the embryo and aleurone layer, and a small part exists in the endosperm, with a molecular mass of 12-60 kDa, containing more lysine, tryptophan and methionine, which are the most important components in the cell. The enzyme protein is involved in various metabolisms, and the nutritional balance is better, which determines the nutritional quality of wheat.
What are the characteristics of hydrolyzed wheat protein
1. The relative molecular mass of wheat gliadin is 27000-28000. It is a kind of polymer with the highest solubility in 60%-70% ethanol, but insoluble in absolute ethanol. It is slightly soluble in water, can be dissolved in dilute formic acid, propionic acid, benzene, alcohol, p-toluene glacial acetic acid solution, also can be dissolved in weak acid and weak base solution, its isoelectric point is 6.41～7.1. The amino acid composition of wheat gliadin is quite complete, in which the content of glutamic acid is as high as 38.87%, so wheat gluten is often used to prepare MSG.
2. Glutenin is insoluble in water and alcohol, and it is difficult to separate when combined with gliadin. It is slightly soluble in hot ethanol, but after cooling, it becomes flocculent and precipitates. Only newly prepared glutenin that has not been dried is very easy to dissolve. In weak bases and weak acids, and precipitate out during neutralization. Wheat albumin is 0.3% to 0.4% of the mass of the grain, and its isoelectric point is 4.5 to 4.6.
If you are looking for a good quality and reasonable price of hydrolyzed wheat protein,Xinrui Group can provide you with the best
P.1: Xinrui Group – Plantation Base – N-GMO Soybean Plants
Soybeans were cultivated in Asia about 3,000 years ago. Soy was first introduced to Europe in the early 18th century and to British colonies in North America in 1765, where it was first grown for hay. Benjamin Franklin wrote a letter in 1770 mentioning bringing soybeans home from England. Soybeans did not become an important crop outside of Asia until about 1910. Soy was introduced to Africa from China in the late 19th Century and is now widespread across the continent.
In America soy was considered an industrial product only and not used as a food prior to the 1920’s. Traditional non-fermented food uses of soybeans include soy milk and from the latter tofu and tofu skin. Fermented foods include soy sauce, fermented bean paste, natto, and tempeh, among others. Originally, soy protein concentrates and isolates were used by the meat industry to bind fat and water in meat applications and to increase protein content in lower grade sausages. They were crudely refined and if added at above 5% amounts, they imparted a “beany” flavor to the finished product. As technology advanced soy products were refined further and exhibit a neutral flavor today.
In the past the soybean industry begged for acceptance but today soybean products can be found in every supermarket. Differently flavored soy milk and roasted soybeans lie next to almonds, walnuts and peanuts. Today soy proteins are considered not just a filler material, but a “good food” and are used by athletes in diet and muscle building drinks or as refreshing fruit smoothies.
P.2: Xinrui Group –N-GMO Soybeans
Soybeans are considered to be a source of complete protein. A complete protein is one that contains significant amounts of all the essential amino acids that must be provided to the human body because of the body’s inability to synthesize them. For this reason soy is a good source of protein amongst many others for vegetarians and vegans or for people who want to reduce the amount of meat they eat. They can replace meat with soy protein products without requiring major adjustments elsewhere in the diet. From the soybean many other products are obtained such as: soy flour, textured vegetable protein, soy oil, soy protein concentrate, soy protein isolate, soy yoghurt, soy milk and animal feed for farm raised fish, poultry and cattle.
The dramatic increase in interest in soy products is largely credited to the 1995 ruling of the Food and Drug Administration allowing health claims for foods containing 6.25 g of protein per serving. The FDA approved soy as an official cholesterol-lowering food along with other heart and health benefits. The FDA granted the following health claim for soy: “25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.”
Soy flour is made by milling soybeans. Depending on the amount of oil extracted the flour can be full-fat or de-fatted. It can be made as fine powder or more coarse soy grits. Protein content of different soy flours:
Full-fat soy flour - 35%.
Low-fat soy flour - 45%.
Defatted soy flour - 47%.
Soybeans contain all three of the nutrients required for good nutrition: complete protein, carbohydrate and fat as well as vitamins and minerals including calcium, folic acid and iron. The composition of soy protein is nearly equivalent in quality to meat, milk and egg protein. Soybean oil is 61% polyunsaturated fat and 24% monounsaturated fat which is comparable to the total unsaturated fat content of other vegetable oils. Soybean oil contains no cholesterol.
Commercially processed meats contain soy protein today throughout the world. Soy proteins are used in hot dogs, other sausages, whole muscle foods, salamis, pepperoni pizza toppings, meat patties, vegetarian sausages etc. Hobbyist have also discovered that adding some soy protein allowed them to add more water and improved the texture of the sausage. It eliminated shrivelling and made the sausage plumper.
Soy concentrates and isolates are used in sausages, burgers and other meat products. Soy proteins when mixed with ground meat will form a gel upon heating, entrapping liquid and moisture. They increase firmness and juiciness of the product and reduce cooking loss during frying. In addition they enrich the protein content of many products and make them healthier by reducing the amount of saturated fat and cholesterol that otherwise would be present. Soy protein powders are the most commonly added protein to meat products at around 2-3% as the larger amounts may impart a “beany” flavor to the product. They bind water extremely well and cover fat particles with fine emulsion. This prevents fats from lumping together. The sausage will be juicier, plumper and have less shrivelling.
Soy protein concentrate (about 60% protein), is a natural product that contains around 60% protein and retains most of the soybean’s dietary fiber. SPC can bind 4 parts of water. However, soy concentrates do not form the real gel as they contain some of the insoluble fiber that prevents gel formation; they only form a paste. This does not create a problem as the sausage batter will never be emulsified to the extent that the yoghurt or smoothie drinks are. Before processing, soy protein concentrate is re-hydrated at a ratio of 1:3.
Soy protein isolate, is a natural product that contains at least 90% protein and no other ingredients. It is made from de-fatted soy meal by removing most of the fats and carbohydrates. Therefore, soy protein isolate has a very neutral flavour compared to other soy products. As soy protein isolate is more refined, it costs slightly more than soy protein concentrate. Soy protein isolate can bind 5 parts of water. Soy isolates are excellent emulsifiers of fat and their ability to produce the real gel contributes to the increased firmness of the product. Isolates are added to add juiciness, cohesiveness, and viscosity to a variety of meat, seafood, and poultry products.
P.3: Xinrui Group –Ruiqianjia Brand ISP – Good gel and emulsification.
For making quality sausages the recommended mixing ratio is 1 part of soy protein isolate to 3.3 parts of water. SPI is chosen for delicate products that require superior flavor such as yoghurt, cheese, whole muscle foods and healthy drinks. Isolated Soy protein manufactured by Xinrui Group - Shandong Kawah Oils and exported by Guanxian Ruichang Trading usually contains 90% of protein.
P.4: N-GMO –SPI Made by Xinrui Group - Shandong Kawah Oils
Isolated soy protein is a complete, high-quality, plant-based protein.It is a great solution for meat replacement without compromising quality, nutrition and functionality. Also it is cholesteral-free, low in saturated fat and carbohydrates, which makes it very attractive to health- conscious cousumers. Soy protein now are widely used in meat products such as hot dog, sausages, ham and fish products.
Application: high-temperature meat products, such as hot dog, sausages, ham, meat balls, meat paddies, fish balls, etc.
- Good water preserving capability to preserve water and gravy of meat products, keep the taste and flavor of meat products; enhance water absorption of baked food, hold water of food, reduce shrinkage and prolong its freshness period.
- Good gel agglutinative property to hold water, flavor and sugar of food by gel texture of protein; give products better elasticity, improve texture and sliceability of products.
- Good emulsification to accelerate the forming of oil-water emulsion, prevent oil droplets from separating, stabilize the emulsion. This can increase the yields of products, reduce costs, and make the preserving capability of water and oil 1:5:5(1 unit of protein can absorb 5 unit of water and 5 unit of oil or fat).
- Good liquidity, high viscosity etc.
Packing: 20kg/bag, Paper-plastic bag with lining
- prevent goods from rain and humidity during transportation and storage, forbidden to pack or store with other odorants.
- best temperature for storage is below 25Celsius, keep ventilation and dryness.
- shelf life is 12 months.