Halal cosmetics like BB cream, lip matte,Private label.
Chili sauce, canned chicken curry, dry noodles, pastas, cheeses, food seasonings, coconut cream powder.
100% Chilli Sauce Shelf life : 30 Months Storage : Ambient Temperature Suitable for chicken rice
Vegetable oil, crude palm oil [from first extraction], rbd palm oil [for shortenings, frying fats, ghee, ice-cream,, margarine], rbd palm olein (cp6, cp8, cp10) - [for frying, cooking, shortenings, margarines, mayonnaise, filling cream, spray oil], vegetable fats, palm stearin [shortenings, margarines and ghee], lignocellulosic biomass, palm kernel shells, empty fruit bunch, oil palm trunks, oil palm fronds, palm oil mill effluent (pome), sludge palm oil (spo).Labeling, packaging, transportation - FOB, CFR/CNF/C&F
The cpo is a natural or raw state and is not processed or refined. Its the first oil extraction from oil palm fruit bunch. Colour : orange - red colour Genuinity : 100% (certificate issued) Adulteration : none Quantity : unlimited Packaging : bulk Despatch Port : FOB Indonesia (Kalimantan) Price : USD 585/MT Only loi (letter of intent) to describe the product is required.
Palm Kernel Shells (OR PKS) are the shell fractions left after the nut has been removed after crushing in the Palm Oil Mill. PKS are a fibrous material and can be easily handled in bulk directly from the product line to the end use. Large and small shell fractions are mixed with dust-like fractions and small fibres. Moisture content in kernel shells is low compared to other biomass residues, meeting the needs of the following countries. a) Japan b) Thailand c) China and other countries. PKS contains residues of palm oil, which accounts for its slightly higher heating value than average lignocellulosic biomass. Compared to other residues from the industry , it is a good quality biomass fuel with uniform distribution, easy handling, easy crushing, and limited biological activity due to low moisture content. Press fibre and shell generated by the palm oil mills are traditionally used as solid fuels for steam boilers. The steam generated is used to run turbines for electricity production. These two solid fuels alone are able to generate more than enough energy to meet the energy demands of a palm oil mill. The demand for PKS has increased considerably in Malaysia, Indonesia and Thailand resulting in price close to that of coal. Cement industries are using PKS to replace coal maily because of CDM benefits
Used for: shortenings, frying fats, ghee, ice-cream and margarine. Genuinity : 100% (certificate issued) Adulteration : none Destination: fob / cnf Price : current mpob price LOI (letter of intent) will be officially accepted for further processing. LOI will be used to describe the product and with respect to target price.
RBD Palm Olein Vegetable Cooking Oil is also known as PORAM Standard RBD Palm Olein. Palm oil is semi-solid at room temperature (20). The liquid portion could be physically separated from the solid portion of palm oil by fractionation. After fractionation the liquid portion is called “palm olein”, which is commonly bottled and sold as cooking oils. The solid fat portion is called “palm stearin” and it is commonly used to formulate trans-free fats such as margarine, shortening and vegetable ghee. Palm Olein is further fractionated to a more liquid fraction called “Super Palm Olein“. Super Palm Olein has an iodine value of 58 minimum. Super Palm Olein is more suited to cooler climates and has cloud points of about 6°C. Because of its fatty acid composition and good oxidative stability super refined palm olein is excellent to be used as liquid cooking oil and all the more suitable for frying. Apart from its high quality performance, the added advantage is it does not alter the taste or flavour of fried food as it does not have any distinct fragrance. Moreover, it leaves the meal completely dry with no dripping of oil. PORAM Specifications: Free fatty acids – 0.10% Max Iodine value (Wijs Method) – 58 Min Moisture and impurities – 0.10% Max Slip Melting Point (AOCS Cc 3-25) – 24ºC Max Cloud point – 6ºC Max Colour (5 1/4 lovibond cell) – 3 Red Max
Palm oil is semi-solid at room temperature (20°C). The liquid portion could be physically separated from the solid portion of palm oil by fractionation. After fractionation the liquid portion is called “palm olein”, which is commonly bottled and sold as cooking oils. The solid fat portion is called “palm stearin” and it is commonly used to formulate trans-free fats such as margarine, shortening and vegetable ghee. Palm Olein is further fractionated to a more liquid fraction. The Refined Palm Olein has an iodine value of 54-56. Because of its fatty acid composition and good oxidative stability Palm Olein CP8 is excellent to be used as liquid cooking oil and all the more suitable for frying. Apart from its high quality performance, the added advantage is it does not alter the taste or flavour of fried food as it does not have any distinct fragrance. Moreover, it leaves the meal completely dry with no dripping of oil. PORAM Specifications: Free fatty acids – 0.10% Max Iodine value (Wijs Method) – 57 Min Moisture and impurities – 0.10% Max Slip Melting Point (AOCS Cc 3-25) – 24ºC Max Cloud point – 8.0ºC Max Colour (5 1/4 lovibond cell) – 3 Red Max
Used for: frying, cooking, shortenings, margarines, mayonnaise, filling cream and spray oil. Genuinity : 100% (certificate issued) Adulteration : none Destination: fob / cnf Price : current mpob price valid LOI (letter of intent) will be officially accepted for further processing. LOI will be used to describe the product and with respect to target price.
Used for: frying, cooking, shortenings, margarine, mayonnaise, filling cream and spray oil. Genuinity : 100% (certificate issued) Adulteration : none Destination: fob / cnf LOI (letter of intent) will be officially accepted for further processing. LOI will be used to describe the product and with respect to target price.
Principle use is in the manufacture of surfactants, soaps, detergents and chemical intermediates. Food Additives - Raw material for Emulsifiers Soap & Detergents - A base in the production of Liquid and Transparent Soap. Anionic and Nonionic Surfactants Personal Care & Toiletries - Emulsifier for Facial Creams and Lotions Textiles - Lubricant & Process Agent Rubber / Plastic Additives - Intermediate
Coconut Milk Powder -15 kg Description Coconut milk powder is made from fresh coconut cream spray dried into powder, saving space and energy consumption for long term storage. Coconut Milk Powder provides coconut flavours at economical cost. Quick Details Product Type : Coconut Milk Powder Form : Powder Ingredients : Coconut cream, maltodextrin, creamer, hydrogenated palm oil, sodium caseinate emulsifiers, and anticaking agent as permitted food conditioners], sodium caseinate (milk protein). Place of Origin : MALAYSIA Certification : HALAL, KOSHER Powder Texture: Free Flowing, No Caking Colour : Creamy White MOQ : 791 ctns HS Code : 210690990 Product Name - Coconut Milk Powder Packing - 1 X 15kg 20 FCL BY CTN - 791 Ctns 40FCL BY CTN - 1600 Ctns Shelf Life - 24 Months MOQ: 20 FCL
Palm oil is the most traded vegetable oil leader in the world today and obtained from refining crude palm oil. RBD Palm oil is used as frying oil for food industries, it can also be used in manufacturing of margarine, shortening, vanaspathy, ice cream etc. Standard Specifications Parameter Specifications Free Fatty Acid (% As Palmitic) 0.10 Max Colour (5 Lovibond Cell) 3.0 R Max Moisture & Impurities (%) 0.10 Max Iodine Value (Wijs Method) 50.0 Min Cloud Point (C) 33.0 - 39.0 Max Slip Melting Point(C) Peroxide Value (Meq/kg) 1.0 Max 1.1
Palm oil is the most traded vegetable oil leader in the world today and obtained from refining crude palm oil. RBD Palm oil is used as frying oil for food industries, it can also be used in manufacturing of margarine, shortening, vanaspathy, ice cream etc. Standard Specifications Parameter Specifications Free Fatty Acid (% As Palmitic) 0.10 Max Colour (5 Lovibond Cell) 3.0 R Max Moisture & Impurities (%) 0.10 Max Iodine Value (Wijs Method) 50.0 Min Cloud Point (C) 33.0 - 39.0 Max Slip Melting Point(C) Peroxide Value (Meq/kg) 1.0 Max 1.1
Palm oil is the most traded vegetable oil leader in the world today and obtained from refining crude palm oil. RBD Palm oil is used as frying oil for food industries, it can also be used in manufacturing of margarine, shortening, vanaspathy, ice cream etc. Standard Specifications Parameter Specifications Free Fatty Acid (% As Palmitic) 0.10 Max Colour (5 Lovibond Cell) 3.0 R Max Moisture & Impurities (%) 0.10 Max Iodine Value (Wijs Method) 50.0 Min Cloud Point (C) 33.0 - 39.0 Max Slip Melting Point(C) Peroxide Value (Meq/kg) 1.0 Max 1.1
Palm oil is the most traded vegetable oil leader in the world today and obtained from refining crude palm oil. RBD Palm oil is used as frying oil for food industries, it can also be used in manufacturing of margarine, shortening, vanaspathy, ice cream etc. Standard Specifications Parameter Specifications Free Fatty Acid (% As Palmitic) 0.10 Max Colour (5 Lovibond Cell) 3.0 R Max Moisture & Impurities (%) 0.10 Max Iodine Value (Wijs Method) 50.0 Min Cloud Point (C) 33.0 - 39.0 Max Slip Melting Point(C) Peroxide Value (Meq/kg) 1.0 Max 1.1
Palm oil is the most traded vegetable oil leader in the world today and obtained from refining crude palm oil. RBD Palm oil is used as frying oil for food industries, it can also be used in manufacturing of margarine, shortening, vanaspathy, ice cream etc. Standard Specifications Parameter Specifications Free Fatty Acid (% As Palmitic) 0.10 Max Colour (5 Lovibond Cell) 3.0 R Max Moisture & Impurities (%) 0.10 Max Iodine Value (Wijs Method) 50.0 Min Cloud Point (C) 33.0 - 39.0 Max Slip Melting Point(C) Peroxide Value (Meq/kg) 1.0 Max 1.1
Palm oil is the most traded vegetable oil leader in the world today and obtained from refining crude palm oil. RBD Palm oil is used as frying oil for food industries, it can also be used in manufacturing of margarine, shortening, vanaspathy, ice cream etc. Standard Specifications Parameter Specifications Free Fatty Acid (% As Palmitic) 0.10 Max Colour (5 Lovibond Cell) 3.0 R Max Moisture & Impurities (%) 0.10 Max Iodine Value (Wijs Method) 50.0 Min Cloud Point (C) 33.0 - 39.0 Max Slip Melting Point(C) Peroxide Value (Meq/kg) 1.0 Max 1.1
Coconut oil is made by pressing the coconut meat ("copra"). Used in frying and as an ingredient in many packaged goods. Because this oil is high in saturated fats, many food makers are replacing it with more costly unsaturated oils. Coconut oil is rich in short and medium chain fatty acids. Lauric acid, the major fatty acid from the fat of the coconut, has long been recognized for the unique properties that it lends to non-food uses in the cosmetic and soap industry. It is extensively used in soap making for it's lather and moisturizing properties and in lotions and creams. Coconut oil is often described by it's melting point. 76 degree coconut oil will begin to solidify between 72 and 78 degrees. Soap makers generally have a preference based on their formulas and individual methods of producing soap. More recently, lauric acid has been recognized for its unique properties in foods which are related to its antibacterial, antiviral and antiprotozoal functions.
