Food/Feed Grade Additive Raw Material CAS 13479-54-4 99% Powder Copper Glycine Chelate/Copper Glycinate/Copper Bisglycinate with Bulk Price

• CAS No.: 13479-54-4
• Formula: C4h8cun2o4
• EINECS: N/a
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: 2 Years
• Model NO.: A-583
• Nutrient Composition: Amino Acid
• Resource: Natural
• The content of active substances: 99%
• CAS: 13479-54-4
• Molecular Formula: C4h8cun2o4
• Molecular Weight: 211.66
• Einecs No.: N/a
• Description: White Powder
• Sample: Available
• MOQ: 1kg
• Assay: 99%
• Test Method: HPLC
• Storage: Cool&Dry Places
• Grade: Food Grade
• Coa: Available
• MSDS: Available
• Brand: Greenway
• Transport Package: 1kg/Bag; 25kg/Drum
• Specification: 1kg/Bag; 25kg/Drum
• Trademark: Greenway
• Origin: Jiangsu
• HS Code: 2942000000
• Production Capacity: 500kg/Week

Product Description

Product Name	Copper Bisglycinate
CAS No.	13479-54-4
Molecular Formula	C4H8CuN2O4
Molecular Weight	211.66
Appearance	White Powder
Assay	99%
Grade	Food Grade
Brand	Greenway

Product Introduction:

Copper glycine was blue acicular crystal. Heat to 130ºC, dehydrate, and decompose at 228ºC. Insoluble in hydrocarbons, ethers and ketones, slightly soluble in ethanol, soluble in water. It is obtained by the interaction of copper salt with glycine. Used in medicine, electroplating, etc.

A common form of chelated copper is called copper glycinate, which is a molecular complex that consists of elemental copper and the amino acid glycine. Virtually all minerals can be purchased as chelated supplements.

Product Functions&Applications:

1. Copper Glycine commonly used as food copper supplement and mineral elements feed additives. 

2. Copper Glycine provide essential micronutrients required by all animals.
3. Copper Glycinone can supplement with glycine and copper for animals, greatly improve the absorption and utilization rate of copper, improve the immunity of animals, the growth rate and survival rate, and has good attractive effect to aquatic animals. Effectively prevent the oxidation of lipids and improve the quality of meat.