- Free Fatty Acid : 69.29% - Iodine Value (Wijs) : 10.10 - Moisture and Impurity : 0.98% - Saponification Value : 250.60 - Total Fatty Matter : 95 .83 Packing New drum 180kg/drums
Automotive lead acid battery .
Coconut Fatty Acid Distillate is the by-product collected from coconut oil refineries which takes the form of reddish brown liquid at room temperature. Our CFAD contains a high percentage of lauric fatty acid, making it perfect to be used in soap manufacturing, cosmetics and biodiesel industries.
Foods & and beverages, processed food, chips, dried fruit, dried vegetable, food supplier, fresh fruits, fresh vegetable, your brand Silicone metal, aluminum alloy ingot, primary or secondary aluminum ingot, plastic granules, wood log and any other wood product, used cooking oil, palm acid oil, and other commodities from Indonesia.
1. cpo (crude palm oil) in bulk. 2. rbdpl (refined bleached deodorized palm olein), also called as cooking oil or vegetable oil in quality of cp8 or cp10. packed in pet bottles, or jerrycan, or in flexitank or in bulk. 3. hacpo (high acid crude palm oil) in flexitank or bulk. 4. pao (palm acid oil) in flexitank or bulk. 5. pome (palm oil mill effluent) in flexitank or bulk. 6. screened palm shell in bulk. 7. palm broom stick to customer's requirement..
We are supplier for Coconut Fatti Acid Destilatte (CFAD) Direct from factory plant Product specification : - FFA as Lauric Acid Content : 60% (min) Please ask for Price as it always change depend on raw material Place of Origin : Surabaya, Indonesia Port of Origin : Tanjung Perak, Surabaya, Indonesia Payment Term : T/T , L/C Delivery Term : FOB / CNF Packing : Flexibag / New Metal Drums / Bag in Box / Jerrycan We always open for discussion
CAS No : 84238-39-1 EC No : 282-493-4 FEMA No : 2838 JECFA No : Olfactive Profile : Earthy, camphoraceous, woody, minty, musky Product Synonyms : Patchouli oil
Van Aroma is the leading producer of Patchouli Oil Sulawesi Dark Min 29 PA Acid < 8. Van Aroma is one of the biggest exporters in Indonesia. We produce and export Patchouli Oil Sulawesi Dark Min 29 PA Acid < 8 from sustainable, and fully traceable sources. Minyak Nilam Sulawesi Gelap Min 29 PA Asam < 8 / Aceite esencial de pachul� oscuro Sulawesi Min 29 �?cido PA
as we attached specs , color brown, liqued
FFA 70%, SV 245 , MOISTURE 1.5% , IV 15.
packing flexibag , byproduct of palm finishing plant
Known as the by-product of refining coconut oil. This product can be applied in a laundry soap detergents, perfumes, fragrances and many more
Palm Fatty Acid Distillate (PFAD)
Coconut Fatty Acid Distillate (CFAD) is the side product obtained during the refining process of Crude Coconut Oil. It is a reddish brown liquid at room temperature. Specifications: 1. Free Fatty Acid: 70% (min) (as Lauric) 2. Iodine value (IV): 7-11.5 3. Moisture & Impurity: 2.00% (max) 4. Saponification value: 245-265 Packing: Flexi container /20feet, 22MT Shelf life: 24 months, if stored in a clean, cool and dry place Price: updated daily, please reconfirm
Coconut Fatty Acid Distillate is the side product obtained during the refining process of crude coconut oil. It is a reddish brown liquid at room temperature and is mainly used in soap manufacturing industries. The main reason why Fatty Acid is used more than petrochemicals to produce these products, namely: Fatty Acid is produced from renewable sources while the raw materials from petrochemicals are taken from non-renewable sources, this will certainly be more environmentally friendly and safer. *Contact marketing for updated price info
Coconut Fatty Acid Distillate is the side product obtained during the refining process of crude coconut oil. It is a reddish brown liquid at room temperature and is mainly used in soap manufacturing industries.
Fully liquid at above 26C, Brown until reddish Melting point, C : 24 - 26 pecific gravity (40C/20C) : 0.908 - 0.921 Color : 1 inch cell Lovibond Red : 12 maximum Taste : Brand neutral taste. free from rancid or sour taste Odor : Odorless. Free from rancid odour Free Fatty Acid (as Lauric Acid). % : 60 Minimum Iodine Value (Wijs) : 15 Maximum Moisture & Impurities : 0.5% max
Item Parameter Description 1. Appearance : Fully liquid at above 26C, Brown until reddish 2. Melting point, C : 24 - 26 3. Specific gravity (40C/20C) : 0.908 - 0.921 4. Color : 1 inch cell Lovibond 5. Red : 12 maximum 6. Taste : Brand neutral taste. free from rancid or sour taste 7. Odor : Odorless. Free from rancid odour 8. Free Fatty Acid (as Lauric Acid). % : 60 Minimum 9. Iodine Value (Wijs) : 15 Maximum 10. Moisture & Impurities : 0.5% max 11. Strorage : Store on pallets or dunnage in dry, clean odor-free area away from direct sunlight. 12. SHELF-LIFE: 24 months from the date of manufacture 13. Packaging a. Small ; Tin Can or Jerry Can or Bulk in Box (BIB) b. Medium : Drum Stell or IBC Tote Box c. Large : Available in Flexitank 14. Minimum Order Qty (MOQ) : 25 matrix tons in 40 feet HC Coconut Fatty Acid Distillate is the side product obtained during the refining process of crude coconut oil. It is a reddish-brown liquid at room temperature and is mainly used in soap manufacturing industries. The main reasons why Fatty Acid is used more than petrochemicals to produce these products, Fatty Acid is produced from renewable sources while the raw materials for petrochemicals are taken from non-renewable sources, this will certainly be more environmentally friendly and safer. The most famous product with this type of vegetable oil is bath soap. Usually, this type of oil is darker in color. If hydrogenated coconut oil is better stored frozen or solid, then coconut fatty acid distillate is better stored in liquid form. Other Benefits of Coconut Fatty Acid Distillate (CFAD): Soap making. Detergent / Laundry soap. Cosmetics. Lotions. Methyl ester. Biodiesel. Fatty alcohol. Anti-caking agent. Standard Export (Qty) - 1.000 kg Total Exworks/MT (USD.) - $1.563,00
Robusta Coffee Today, over 90% of the coffee production in Java Island occurs on smallholder farms averaging almost 2,5 acres. Our commercial-grade Java coffee comes from the village of Semarang, where it was triple hand-picked. The natural processing of the coffee itself is actually the traditional processing sun-dried method. Nowadays, the natural process is not widely practiced anymore since it requires longer processing time, up to 2 months from the time of the picking of the cherries until the packing of the green beans. With a body as full as any premium coffees, Java Island can be downright syrupy. Despite a subdued acidity, the tastes are complex and intense, and a chocolate sweet flavor often holds earthy undertones. Notes of licorice may also be present.
Sumatra Coffee In North Sumatra, a road snakes around the lush forest, beautiful waterfalls and striking volcanoes to arrive in a land that grows a strong coffee with enchanting flavor. Lintong Nihuta lies southwest of Lake Toba, one of the worldâ??s most buried inland bodies of water. The land in this region rises to a high plateau, providing the altitude necessary for Arabica cultivation. Lintong accurately describes only coffees grown in a relatively small region just southwest of Lake Toba in the district of Lintong Nihuta. Small plots of coffee are scattered over a high, undulating plateau of fern-covered clay. The coffee is grown without shade, but also without chemicals of any kind, and almost entirely by smallholders. Each of the small farmers produces coffee on less than a hectare of land. They may bring some of their coffee to sell at the weekly market in Lintong, but companies also go directly to the farmers to purchase most of it at a better price. Because of its dark bluish color, the coffee is also well known as â??Blue Batakâ?? (Batak is the ethnic group that inhabits the region). Notes of chocolate are evident in the finish. High-quality Lintong differentiates themselves from other Sumatran coffees in their clean mouthfeel and slightly brighter acidity. In contrast with Mandailing, Lintong has a medium body but retain notes of dark chocolate and fresh earth. The coffee's taste recalls sage, tobacco, cedar and herbs, but these earthy flavors are balanced by chocolate tones. It is a fairly robust cup with a low to medium level of acidity and a syrupy mouthfeel.
