MOA-23 (AEO-23) is a high-polymer fatty alcohol polyoxyethylene ether nonionic surfactant, appearing as a white waxy solid at room temperature. The product should be sealed and stored in a cool, dry, well-ventilated area, away from heat sources, sparks, and open flames. Due to its hygroscopic nature, it must be re-sealed promptly after opening to prevent moisture absorption and caking.
During high-temperature seasons (ambient temperature exceeding 40°C), the product may undergo softening or partial melting, which is a normal physical change and does not affect the intrinsic quality or performance. Once the temperature returns to normal, the product will restore its solid state. Avoid repeated freeze-thaw cycles or prolonged exposure to extreme high temperatures to prevent uniformity issues.
Regarding shelf life, the Guoli Chemical product database does not provide specific shelf life data for this product. According to general industry practices, AEO-type nonionic surfactants are typically recommended to be used within 1 to 2 years from the production date, provided the above storage conditions (sealed, cool, dry, 5~40°C) are strictly followed. To confirm the validity period of a specific batch, it is advisable to contact Guoli Chemical's technical staff to obtain the recommended usage period from the factory quality inspection report.
| Item | Requirement |
|---|---|
| Container Sealing | Must remain sealed; re-seal tightly after opening |
| Recommended Storage Temperature | 5°C ~ 40°C |
| Environmental Requirements | Cool, dry, well-ventilated |
| Away from Heat Sources | Keep away from heat, sparks, open flames |
| Incompatible Materials | Store separately from strong oxidizers and strong acids |
| Recommended Container Material | Stainless steel, high-density polyethylene (HDPE) |
| Other | Keep away from food, beverages, and animal feed |
Before use, if the product hardens due to low temperature or softens due to high temperature, it can be warmed in a 30~40°C water bath and stirred evenly before use; avoid local overheating. It is recommended to follow the "first in, first out" principle for inventory management to ensure the product is used under optimal activity.