CAS Number: 67701-08-0 It is obtained by splitting and the subsequent vacuum distillation of rapeseed oil. The product obtained has a melting point above 15 C. When in liquid form, it is bright yellow and with a characteristic odour. Rich in oleic acid. Fatty acids are used, inter alia, in the following sectors: Amines, betaines, esters, fatty alcohols, lubricants, surface finishes, detergents, cosmetics and personal care, and solid liquid soaps, textile finishing, leather finishing, finishing fibers, coatings, resins and surfactants.
CAS Number: 84625-38-7 Is obtained by splitting and the subsequent vacuum distillation of sunflower oil. The product obtained has a melting point above 20 C. When in liquid it is pale yellow. Sunflower Fatty acids are used among others applications: Amines, betaines, esters, fatty alcohols, lubricants, surface finishes, cosmetics and personal care, and solid liquid soaps, textile finishing, leather finishing, finishing fibers, coatings, resins, detergents and surfactants.
CAS Number: 67701-05-7 Is obtained by splitting and the subsequent vacuum distillation of coconut oil. The product obtained has a melting point above 25 C. It is solid at room temperature, opaque white and with a pungent smell. Unlike other fatty acids, it is characterized by the presence of caprylic acid (up to 10%). Rich in lauric acid. Coconut Fatty acids are used among others applications: Amines, betaines, esters, fatty alcohols, detergents, cosmetics and personal care, soaps and liquid, textile finishing, leather finishing, finishing fibers, coatings, resins and surfactants.
CAS Number: 68424-45-3 It is obtained by splitting and the subsequent vacuum distillation of linseed oil. The product obtained has a melting point above 19 C. When in its liquid state it is pale yellow. Linolenic acid-richLinseed. Fatty acids are used among others aplications: Amines, betaines, esters, fatty alcohols, lubricants, surface finishes, technical detergents, liquid soaps and solids, textile finishing, leather finishing, finishing fibers, coatings, resins, surfactants.
CAS Number: 68308-53-2 Obtained by splitting and the subsequent vacuum distillation of soybean oil. The product obtained has a melting point above 25 C. Solid yellow or clear fluid at room temperature. Rich in linoleic acid and less in oleic acid. Soya Fatty acids are used among others application's: Amines, betaines, esters, fatty alcohols, lubricants, surface finishes, detergents, cosmetics and personal care, and solid liquid soaps, textile finishing, leather finishing, finishing fibers, coatings, resins, and surfactants.
Chemicals such as marble powder, caustic soda flakes, caustic soda lye, sulphuric acid 98%, sulphuric acid 70%, hydrochloric acid, 33%, cast iron powder, dimethyl sulphoxide (dmso), hydrogen peroxide (h2o2), phosphoric acid..Import, export , transportation and logistics and shipping.
Benefits: Low input with high yield.With Quick-acting Nitrogen and fast efficiency to plants.With high quality Humic acid and 100% chelated Micro nutrient. It can be used in whole growth period. Humic Acid adjust the soil and root environment, protect and promote the root development. Improve soil water retention capacity, suitable for slope land, sandy land, etc. In Granular form, application by drip or broadcast. Can be used in open field and greenhouse. N - 16.00% K2O - 5.00% Humic Acid - 4.00% min pH value - 6.0-8.0
Function 1. treating and preventing cerebral thrombus; 2. Treating miocardial infarction; 3. Preventing high blood viscosity; 4. Treating angina pectoris, cerebral infarction, diabetes
FFA (as lauric) - 65% min. Moisture & Impurities - 2.0% max. Iodine Value (WIJS) - 15% max. Saponification Value - 250 min. Total Fatty Matters - 95% min. Acid Value, mgKOH/gr - 182 - 205
Acid dyes and direct dyes and solvent dyes and basic dyes and reactive dyes ..We can offer you cif price and fob price
Product name: Anhydrous Na2So4 Sodium Sulphate Anhydrous SODIUM SULPHATE ANHYDROUS 99% is a white, odorless, bitter crystalline or powder with hygroscopicity. The appearance is colorless, transparent, large crystals or granular small crystals. CAS number: 7757-82-6 HS Code: 283311 Molecular Formula: Na2So4 Packing: Jumbo bag 1.5 MT and PP Sacks of 50 kgs
Product name: Anhydrous Sulfate Origin: Egypt Salt source: Sea salt Color and Form: White Crystalline Packing: Jumbo bag 1.5 MT and PP Sacks of 50 kg HS Code: 283311 Molecular Formula: Na2So4 Purity: 99% min. Anhydrous Sulfate Application: 1- Glass Industry 2- Paper Pulp Industry 3- Textile Dyeing Industry 4- The dry detergent industry Call Us Now for more details
Copra, coconut oil, rbd cno, vco, pao (palm acid oil), pome (palm oil mill effluent), hacpo (high acid crude palm oil), broom stick, taro leaves, taro leaf, sweet potatoes, konjac, garcinia cambogia/ atroviridis, white cardamom, cloves, nutmeg, black white pepper, cinnamon, ginger, turmeric, galangal, tongkat ali / pasak bumi, dragons blood/ draconis sanguis, tiger milk mushroom, bigar bamboo, porcupine bezoar.
Desiccated coconut, sometimes referred to as Coconut Powder, is a dehydrated form of white coconut meat from freshly selected mature coconut kernels. It is prepared from substantially sound white kernel obtained from the whole nut of coconut (Cocos nucifera). Desiccated coconuts have to be processed in an appropriate manner, undergoing operations such as de-husking (the removal of the husk, leaving the shell intact), hatcheting (the removal of the shell), paring (the removal of the brown skin around the kernel), washing, comminuting, drying (to humidity level below 3%) and sifting. They can be produced without oil extraction or with partial oil extraction by appropriate physical means. Preservatives are allowed for use in production of desiccated coconuts and the most common in practice is sulphur dioxide. Also citric acid is allowed for use as the antioxidant. Table 1: Combined Nomenclature code for desiccated coconuts Number Product 080111 Coconuts, desiccated Product Specification Quality For detailed standard quality requirements please refer to Codex Alimentarius Standard for Desiccated Coconut The basic quality requirements for desiccated coconuts are: Colour: natural white to light creamy Texture: free-flowing and free from yellow specks Flavour: distinctive coconut flavour without off-flavours due to deterioration or absorption of extraneous substances. Odour: The odour shall be characteristic of the product, shall not be mouldy, cheesy, smoky, fermented or rancid, and shall not possess any undesirable odour. Oil content: According to the oil content, desiccated coconuts are in trade practice commonly divided into 2 categories: 1. High fat Desiccated Coconut (sometimes referred as 'full fat') with equal or more than 60% m/m of oil. It is dehydrated form of white coconut meat from freshly selected mature kernels. 2. Low fat Desiccated Coconut with less than 60% m/m of oil. It is a dehydrated form of white coconut meat after extraction of the Coconut milk. The fat content of this product can vary but is usually in the range of 45% - 55%. Additional quality requirements
Desiccated coconut, sometimes referred to as Coconut Powder, is a dehydrated form of white coconut meat from freshly selected mature coconut kernels. It is prepared from substantially sound white kernel obtained from the whole nut of coconut (Cocos nucifera). Desiccated coconuts have to be processed in an appropriate manner, undergoing operations such as de-husking (the removal of the husk, leaving the shell intact), hatcheting (the removal of the shell), paring (the removal of the brown skin around the kernel), washing, comminuting, drying (to humidity level below 3%) and sifting. They can be produced without oil extraction or with partial oil extraction by appropriate physical means. Preservatives are allowed for use in production of desiccated coconuts and the most common in practice is sulphur dioxide. Also citric acid is allowed for use as the antioxidant. Table 1: Combined Nomenclature code for desiccated coconuts Number Product 080111 Coconuts, desiccated Product Specification Quality For detailed standard quality requirements please refer to Codex Alimentarius Standard for Desiccated Coconut The basic quality requirements for desiccated coconuts are: Colour: natural white to light creamy Texture: free-flowing and free from yellow specks Flavour: distinctive coconut flavour without off-flavours due to deterioration or absorption of extraneous substances. Odour: The odour shall be characteristic of the product, shall not be mouldy, cheesy, smoky, fermented or rancid, and shall not possess any undesirable odour. Oil content: According to the oil content, desiccated coconuts are in trade practice commonly divided into 2 categories: 1. High fat Desiccated Coconut (sometimes referred as 'full fat') with equal or more than 60% m/m of oil. It is dehydrated form of white coconut meat from freshly selected mature kernels. 2. Low fat Desiccated Coconut with less than 60% m/m of oil. It is a dehydrated form of white coconut meat after extraction of the Coconut milk. The fat content of this product can vary but is usually in the range of 45% - 55%. Additional quality requirements
Desiccated coconut, sometimes referred to as Coconut Powder, is a dehydrated form of white coconut meat from freshly selected mature coconut kernels. It is prepared from substantially sound white kernel obtained from the whole nut of coconut (Cocos nucifera). Desiccated coconuts have to be processed in an appropriate manner, undergoing operations such as de-husking (the removal of the husk, leaving the shell intact), hatcheting (the removal of the shell), paring (the removal of the brown skin around the kernel), washing, comminuting, drying (to humidity level below 3%) and sifting. They can be produced without oil extraction or with partial oil extraction by appropriate physical means. Preservatives are allowed for use in production of desiccated coconuts and the most common in practice is sulphur dioxide. Also citric acid is allowed for use as the antioxidant. Table 1: Combined Nomenclature code for desiccated coconuts Number Product 080111 Coconuts, desiccated Product Specification Quality For detailed standard quality requirements please refer to Codex Alimentarius Standard for Desiccated Coconut The basic quality requirements for desiccated coconuts are: Colour: natural white to light creamy Texture: free-flowing and free from yellow specks Flavour: distinctive coconut flavour without off-flavours due to deterioration or absorption of extraneous substances. Odour: The odour shall be characteristic of the product, shall not be mouldy, cheesy, smoky, fermented or rancid, and shall not possess any undesirable odour. Oil content: According to the oil content, desiccated coconuts are in trade practice commonly divided into 2 categories: 1. High fat Desiccated Coconut (sometimes referred as 'full fat') with equal or more than 60% m/m of oil. It is dehydrated form of white coconut meat from freshly selected mature kernels. 2. Low fat Desiccated Coconut with less than 60% m/m of oil. It is a dehydrated form of white coconut meat after extraction of the Coconut milk. The fat content of this product can vary but is usually in the range of 45% - 55%. Additional quality requirements
DCO Fatty Acid is used in the manufacture of alkyd resins for paint, surface coating, printing inks & polyamides. Packing : Bulk Tankers, Stainless Steel Drums, ISO Tank, Flexi tank, HDPE Closed Head Drums 190 Kgs Net. It is used Fast Drying Alkyde Resin.
- Fat content: 25-65% - Free Fatty Acid: 0.3% max - Moisture: 3% max - Residue SO2: 50ppm max
Color: natural. Taste: sweet sour, soft. Flavor: passion fruit natural. Moisture: 15% max. Ingredient: fresh passion fruit (94%), sugar (5.5%), acid citric, sodium. Shelf-life: 12 months. Storage: in normal conditions, avoid hot light.
Color: natural, Moisture: 15% max, Taste: sweet & sour, soft. Flavor: passion fruit natural. Ingredient: fresh passion fruit (94%), sugar (5.5%), acid citric, sodium. Shelf-life: 12months. Storage: in normal condition, avoid hot light. Quantity capacity: 50 tons/month.
