Azodicarbonamide In Zhengzhou

Product DescriptionWe are engaged in offering excellent quality Azodicarbonamide to our valuable clients. Bright yellowish powder can be stored in normal temperature for long time; it is nontoxic, colorless and non-pollution. It will decompose, when the temperature is over 120.\015\012\015\012Specification:\015\012Gas

Product DescriptionChemical Name : Azodicarbonamide Purity: 98% Gas Volume: 220ml/g Average Particle Size: 6-8um 12-14um Decomposition Temp: 200-210'C Loss On Heating: 0.1% Ash: 0.1

Product DescriptionOur organization have been actively engaged in supplying a premium quality High Grade Azodicarbonamide in Taian, Shandong, China. Category: Azodicarbonamide Azodicarbonamide is called ADC, a foaming agent. It is a yellow-orange odorless crystalline solid. It is insoluble in cold water, slightly solu

CAS No123-77-3

EINECS No204-650-8

Molecular Weight116.08 Grams (g)

Payment TermsOthers, Cash Advance (CA)

Product DescriptionWe are offering our customers a wide range of Azodicarbonamide Foaming Agent, which are available following Specifications :- C2H4N4O2 M.W.: 116.08 CAS: 123-77-3 EINECS: 204-650-8 Azodicarbonamide Foaming Agent is a nitrogenous organic foaming agent for various rubbers such as CR, EPDM, IIR, NBR(NBR

Product DescriptionWe are counted among the prominent organizations engaged in manufacturing, exporting, importing and supplying a superior quality range of Azodicarbonamide in Guangzhou, Guangdong, China. Offered azodicarbonamide is tested in terms of quality so as to deliver a pure product. This azodicarbonamide is

MOQ100 Kilograms/Kilograms

Purity80-99%

Shapeother, Round

StorageRoom Temperature

MOQ100 Kilograms/Kilograms

GradeAC7000-75

SmellOther, Normal

Physical FormGranule

Product DescriptionFeatures: ADA is characterized by dual oxidations in the maturation of wheat flour. It not only bleaches flour by oxidizing carotene in fresh flour, but also improves flour strength by oxidizing cysteine. The increased strength improves the gas retention of dough and elasticity of bakery products. A