Our Product Specification : CP6 : Free Fatty Acid (% as Palmitic) 0.04% Max. Moisture & Impurities 0.04% Max Iodine value 60.0 Min. Sliop Melting Point Degree C (AOCS Ce-3.25) 24.0 Max Colour (51/4" Lovibond cell) 2.7 Red 27Y Cloud Point Degree C : 6 Max. CP8 : Free Fatty Acid (% as Palmitic) 0.1% Max. Moisture & Impurities 0.1% Max Iodine value 57.0 Min. Sliop Melting Point Degree C (AOCS Ce-3.25) 24.0 Max Colour (51/4" Lovibond cell) 3.0 Red Max Cloud Point Degree C : 8 Max. CP10 : Free Fatty Acid (% as Palmitic) 0.1% Max. Moisture & Impurities 0.1% Max Iodine value 56.0 Min. Sliop Melting Point Degree C (AOCS Ce-3.25) 24.0 Max Colour (51/4" Lovibond cell) 3.0 Red Max Cloud Point Degree C : 10 Max. Standard Packaging : Flexi tank or Marine Vessel or ISO Vessel or HDPE dump. MOQ : 2000 MT. Capacities : 50,000 MT per Monthly. Payment Term : L/C 100% at sight or SBLC 100% .
Specification : FFA : 5.0% Max IV: 50-55 M & I : 0.5% Max DOBI : 2.0 Min.
Product: Refined Palm Oil Origin: Malaysia Grade: AA Packing: pet bottles (1l, 2l, 3l 5l) and Jerry cans (18, 20l, 25l) Appearance White to pale yellow solid to semisolid lard-like fat Flavor and Odor Bland, odorless Specifications Specific Gravity 25c Usp 0.911-0.918 Iodine Value Usp 50 - 55 Free Fatty Acids (as Oleic) Usp 0.1% Max Moisture Aocs Ca 2c-25 0.1% Max Color Gardner Aocs Td La-64 3 Max Appearance White To Pale Yellow Solid To Semisolid Lard-like Fat Flavor And Odr Bland, Odorless Typical Fatty Acid Composition (%) C12 & Lower 2.5 Max C14:0 0.5 - 5.9 C18:1 34 - 44 C16:0 32 -47 C18:2 7 - 12 C18:0 2 8
Product Feature best use by cooking or biodiesel crude oil Specification/PORAMStandard Manufacture 50,000 MT per Month FFA(as PALMATIC) 5% maximum Moisture& Impurities 0.25% maximum IodineValue 51% maximum MPADegree 45 â?? 50 degreeCelsius maximum CloudPoint 3.5R â?? 3.5Y DOBI 2.31 minimum Product Specification/Models Crude Palm Oil Parameters Specifications. free fatty acid: 0.05% as palmitic, Moisture: 100ppm max. Impurities: none in, saponifiable: 0.20%, phosphorus content: 3ppm max, iodine number: 50-54 12 g / 100g, acids lower than C14: 0.5%, Myristic acid C14: 0.8 1.3%, palmitic acid C16: 42 - 50%, stearic acid C18: 4-5, 5%, oleic acid C18: 1 35-40%, linolieco acid C 18:2 8.5 to 11%, linolieco acid C 18:3 0.40 max, eicosenoico acid C 20:1 0.40 max, Shelf life: 18 months Other Information another spec crude palm oil FFA(As of Palmatic) 5% max, M&I(Moisture & Impurities) 0.5% max, AV 0.2% max, IV 50-55%, MP 30.8-37.6%, RD 0.891-0.899%, Melting point (C) : 36-50, Density : 0.880 - 0.940, Appearance : Reddish-yellow, liquid Solubility : Insoluble in water, soluble in hydrocarbons, Odour : Raw palm odour, M&I: 0.25~0.5%MAX, Iodine Value : 52%MIN, FFA(as Palmitic) : 4.5~5%MAX Delivery 1 month Minimum Order 5000 Packaging in bulk & Flexibag Inspection SGS or CCIC
Palm Acid Oil We Offering Palm Acid Oil ( PAO) Specifications: FFA (as palmitic) is 50% Min Moisture & Impurities 3% Max TFA has a minimum amount of 95% In 20 feet containers packed in 185kg / Drum of capacity 98 Drum appx. 18.13 metric tons each.
We offering Palm Kernel Fatty Acid Distillate ( PKFAD) Specifications: FFA is 50% Min Moisture & Impurities 1.0% Max Color : Yellow In 20 feet containers packed in 185kg / Drum of capacity 98 Drum appx. 18.13 metric tons each.
Palm Acid Oil We Offering Palm Acid Oil ( PAO) Specifications: FFA (as palmitic) is 50% Min Moisture & Impurities 3% Max TFA has a minimum amount of 95% In 20 feet containers packed in 185kg / Drum of capacity 98 Drum appx. 18.13 metric tons each.
My companys name Industry PP Progress (Thai) Co.,Ltd. We are trading company and located at Thailand. Our products are RBD CP7 palm olein , RBD CP10 palm olein , Fatty Acid , RBD Palm Stearin , CPO and Cooking Oil(Pet bottle 4 of 5 liters ). If you would like to contact us, please contact more detail
My company 's name Industry PP Progress (Thai) Co.,Ltd. We are trading company and located at Thailand. Our products are RBD CP7 palm olein , RBD CP10 palm olein , Fatty Acid , RBD Palm Stearin , CPO and Cooking Oil(Pet bottle 4 of 5 liters ). If you would like to contact us, please contact more detail
Fatty Acid is a component of crude palm oil. Products derived from crude palm oil. It is a light brown solid at room temperature, for use as a raw material in the manufacture of soap. Industrial Grease Biodiesel Industry And the industry's Julio Chemicals such as fatty acids for the production of candles and cosmetic products on the tires.
Palm oil is extracted from palm oil Vegetable oil is the oil content of up to 0.6 - 0.8 tons / ha / year when compared to other vegetable oils. Can be used in food and industrial products used in cooking because it has high heat resistance. Do not cause cancer Palm oil is priced lower than other vegetable oils. In addition, palm oil plants are free of GMOs (GMOs) in palm oil production in the country, the use of palm oil will cause the value added and the overall revenue of the country. If you would like to contact us, please contact
The palm oil (Mill Processing). After harvesting the oil palm fruit bunches Will transport production to the palm oil mill. The oil extraction process, two types of standard (separate trunk oil) and oil trunk. The standard factory is a factory with a production capacity of around 30-80 tons / h and has a fuel oil grade. Due to the type of oil. A factory for oil crushing plant with production capacity is relatively low. Oil and gas is extracted from the bark of palm oil mixture. And palm kernel oil So here are the oil extraction methods commonly used by general standards. If you would like to contact us, please contact
PRODUCT INFO The coconut is a perennial plant belonging to the palm family ( Arecaceae ) and is the only living species of the genus Cocos. The coconut is a plant that can be used in a variety of ways, such as water and the pulp of young coconuts being eaten. The pulp of the mature fruit is grated and squeezed to make coconut milk. Coconut shells are used to invent things such as dippers, lanterns, etc. In addition, coconuts are classified as a kind of auspicious plant. According to the royal textbook of Brahmachat Has determined to plant coconuts in the east of the house. for prosperity. SEASON Coconuts are available year-round.
PRODUCT INFO Sadao leaves are small to medium in size and are elongated and oval to lanceolate in shape. The green leaves are thin and tear easily and have a smooth texture. The edges of the leaf can vary with some jagged spots mixed with flat sides. The leaves grow on small, but thick stems and each stem can grow 5-15 leaflets. Sadao leaves are tender and have a very bitter taste. The sadao plant also bears fragrant white flowers that are edible and offer a bitter, green flavor when cooked. Sadao leaves are an excellent source of antioxidants such as rutin and quercetin. USES Sadao leaves are best suited for cooked applications such as boiling, sauteing or stir-frying. The young leaves are often parboiled or pickled and eaten as an accompaniment to other dishes. Sadao leaves are also traditionally served with Nam Pla Wan, which is a Thai dipping sauce that uses tamarind juice, fish sauce, dried chilis, shallots, and palm sugar. This sweet sauce helps cut the bitterness of the Sadao leaves to create a sweet and sour, savory combination. Sadao leaves pair well with meats such as chicken, pork, beef, and white fish, tomatoes, aromatics such as garlic, ginger, and onions, fish sauce, and other sweet dipping sauces. Sadao leaves will keep up to a week when stored fresh in the refrigerator. SEASON Young neem plant are available year-round.
PRODUCT INFO Spinach is a leafy green producing succulent, dark green, spoon-shaped leaves. It offers a subtle, yet assertive vegetal flavor often with iron or metallic notes. Depending upon variety and maturity, Spinach can be sweet, earthy, nutty and even tangy. USES Spinach can be eaten fresh or cook and stands up well to heat, baking and sauteing. Use as in a salad mix or as a dark, leafy green. It is highly versatile and pairs well with spring vegetables, citrus, berries, eggs, nuts, bacon, pasta, cream and fresh cheeses. Flavor with Indian or Middle Eastern spices, creams, ginger, garlic, shallots, chiles and soy. Spinach will keep, dry and refrigerated, for one to two weeks. SEASONS Crayon Spinach is available year-round.
Specification : FAA : 3.5% Max M & I : 0.5% Max IV : 16.50 - 18.75 Color : 4R-8R 60Y Lovinond MOQ:500mt
PRODUCT INFO Betel Leaves are medium to large in size and oblong to heart-shaped, averaging 7-15 centimeters in length and 5-11 centimeters in width. The dark green leaves are flat, broad, and pliable and have a smooth, but slightly leathery texture. There is also a central vein the runs the length of the leaf with many smaller veins branching throughout. Each Betel Leaves tapers to a point on the non-stem end and grows on climbing vines. Betel Leaves are chewy and have a sharp, tangy, and peppery taste.Betel Leaves are used primarily for their medicinal properties and as wrappings for other ingredients. They are most commonly used as a wrapper for the areca nut or tobacco and when chewed they impart a peppery flavor. The leaf is also chewed along with other barks and leaves such as sweetened coconut, lime, cardamom, anise seeds, licorice, and fruit preserves. USES Betel Leaves can also be found as a street snack with chocolate syrup poured over them or used as an edible garnish for other dishes. Paan leaves pair well with dried shrimp, coconut, mint, garlic, ginger, chiles, carrots, peanuts, chocolate, and lime. Betel Leaves will keep up to three days when unwashed and stored in a plastic bag in the refrigerator. SEASONS Betel Leaves are available year-round.
PRODUCT INFO Cha plu leaves are another ingredient we are lucky to have available to us at Southeast Asian markets. It is a mild flavored leaf that is well-suited for making wraps, as it is generally enjoyed in Thailand and in Laos where it is known as cha plu leaf.Many mistake this for another leaf used by many in South and Southeast Asia to wrap the areca nut and called "betel leaf" are used as a wrapper in the dish 'Mieng Kham'. This is a traditional Thai dish, containing an assortment of fillings, like peanuts, shrimps, shallots with lime and raw ginger. Bai Cha Plu has been seen all over Asia, from South to the East. Similar to the Thai Betel edible leaf, but not as bitter. If you are making Mieng, substitute any mild flavour leaf for Fish Mint. Real Thai Recipes suggests to replace either the lettuce or Chinese Broccoli. Thai Bai Plu Cha is also shredded up as one of the vegetables in a Thai rice dish �¢??Kao Yum�¢??. Alternatively, for an Asian twist on a traditional English dish, use this leaf for meals like soups and salads. USES The leaves are used to wrap up as a snack, known as "Miang Kham" and are commonly used as vegetables in curry. (local food in the north) has properties as an expectorant, expels wind and helps moisten the throat. SEASON Chaplu leaves are available year-round.
PRODUCT INFO Banana flowers have a starchy, fibrous consistency and a neutral, subtly bitter, and fruity flavor well suited for fresh and cooked preparations. The outer, dark-hued bracts should not be consumed, but they can be used as a decorative serving vessel. As each bract is removed, the small florets can be separated from their tough stamens and set aside for use with the flower's heart. Once the bracts have been peeled away to reveal a yellow-white hue, the heart can be sliced into pieces and incorporated into recipes. It is recommended to immerse slices of the Banana flower in salted lemon water or vinegar water for at least 20 to 30 minutes to extract some of the bitterness. Banana flowers can be added to fresh fruit and green salads, and younger flowers will have a sweeter flavor for raw preparations. They can also be minced into dips, dumplings, and pastes. USES Beyond fresh preparations, Banana flowers can be lightly steamed and served with dips, similar to an artichoke, boiled in coconut water and stir-fried, or incorporated into curries and soups. The flowers can also be fried into patties, soaked in flavoring, cooked like fish fillets, or sauteed into vegetable, rice, and noodle dishes. In Thailand, young Banana flowers are commonly served raw on the side with pad Thai. In Indonesian cuisine, Banana flowers are mixed with pork and hot sambal, cooked in a section of bamboo, and served as a festival or wake appetizer. In Brazil, Banana flowers are incorporated into pies, quiches, and cooked into various sweet and savory goods. There is also a famous pastry in the Brazilian state of Minas Gerais known as pastel de agnu that has its own festival. The festival annually occurs in the city of Itabirito and features food vendors, local growers, restaurants, and arts and crafts vendors, all centered around the famous pastry of the region. Pastel de agnu is comprised of Banana flowers stewed with meat and then fried into a dough-like puff. Banana flowers pair well with spices such as turmeric, curry powder, mustard seeds, cumin, and chile powder, aromatics including garlic, shallots, onions, lemongrass, and galangal, coconut milk, macadamia nuts, lime leaves, papaya, and carrots. Whole, raw Banana flowers should be immediately consumed for the best quality and flavor. The flowers can also be wrapped in plastic and stored in the refrigerator, or cut pieces can be placed in a sealed container in the fridge for 2 to 3 days. In addition to fresh Banana flowers, the buds can also be found canned or frozen for extended use. SEASONS Banana flowers are found year-round, varying in availability depending on climate, region, and hemisphere.
PRODUCT INFO The Zucchini squash has a uniformly cylindrical shape with little to no taper from its stem to blossom end. It can be harvested when it is at its baby stage or when more mature at up to six to eight inches long. Many growers and chefs note that Zucchini will be at its peak flavor and texture when five to six inches in length. The exterior glossy skin of the Zucchini is vibrant to dark green in color and delicate enough to consume. Summer squash such as Zucchini are harvested when immature for best flavor, as a result their skin is delicate and prone to easily bruising and scratching. Its flesh is creamy white in color with a spongy yet firm texture and faint traces of edible seeds. It offers a sweet summer squash flavor with nuances of black peppercorn and nutty undertones. In addition to the fruit of the Zucchini plant the flower blossoms of Zucchini are also edible and offer a mild, squash like flavor. Zucchini squash are a low caloric food and are nearly 94% water. Additionally they offer some vitamin A, vitamin C, calcium and iron. USES Zucchini squash are mild in flavor, extremely versatile and can be prepared in sweet or savory recipes. Grate Zucchini and add squash to muffin or bread batter, or use to make vegetable pancakes and fritters. Thinly sliced Zucchini works well in salads or as part of a fresh (raw) appetizer such as vegetarian carpaccio. When sliced thinly lengthwise Zucchini squash can be an excellent substitute for conventional noodles in pasta preparations. Sliced Zucchini squash can be grilled, steamed, sauteed or battered and fried. Larger more mature squashes are perfectly sized for hollowing and baking when stuffed with meats, cheeses and grains. The Zucchini blossoms additionally can be stuffed with soft cheeses and herbs then battered and fried. The flavor and texture of Zucchini will complement a variety of ingredients such as tomatoes, garlic, corn, eggplant, fresh herbs such as parsley, basil and oregano, olive oil, pine nuts, eggs, citrus juice, sausage, roasted chicken and cheeses such as ricotta, mozzarella and parmesan. Zucchini squash will keep best when kept dry and refrigerated, for one to two weeks. Season Originally grown as a summer vegetable, Zucchini squash is suitable to forced cultivation in temperate climates and is available for harvest year-round.