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New products

Aniseed

pH value N/A
Boiling point range 168-175℃
Flash point N/A
Relative density 1.09 g/mL (25 ℃)
Viscosity 100mPa•s(25 ℃)
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Rhubarb Custard

pH value 175-185 ℃
Flash Point N/A
Relative Density 1.135g/mL (25 ℃)
Viscosity 200 mPa•s (25 ℃)
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Lemon Cake

pH value N/A
Boiling point range 184-194 ℃
Flash point N/A
Relative density 1.184 g/mL (25 ℃)
Viscosity 280 mPa•s (25 ℃)
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Double Virginia

pH value N/A
Boiling point range 168-175℃
Flash point N/A
Relative density 1.09 g/mL (25 ℃)
Viscosity 100mPa•s(25 ℃)
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Virginia

pH value N/A
Boiling point range 175-185 ℃
Flash point N/A
Relative density 1.135g/mL (25 ℃)
Viscosity 200 mPa•s (25 ℃)
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Marlboro

pH value N/A
Boiling point range 168-175℃
Flash point N/A
Relative density 1.09 g/mL (25 ℃)
Viscosity 100mPa•s(25 ℃)
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Camel

pH value N/A
Boiling point range 168-175℃
Flash point N/A
Relative density 1.09 g/mL (25 ℃)
Viscosity 100mPa•s(25 ℃)
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RY4

pH value N/A
Boiling point range 175-185 ℃
Flash point N/A
Relative density 1.135g/mL (25 ℃)
Viscosity 200 mPa•s (25 ℃)
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Mojito

pH value N/A
Boiling point range 190-200 ℃
Flash point > 100 ℃ (closed cup)
Relative density N/A
Viscosity N/A
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