Terlipressin Acetate Suppliers and Manufacturers

Eugenyl Acetate / / Acetato de eugenilo / Eugenil Asetat Olfactive Profile : Mild, clove, sweet, spicy, carnation CAS No 93-28-7 EC No 202-235-6 FEMA No 2469 JECFA No 1531 Product Synonyms : acetyl eugenol fg 25, acet eugenol, acetat, acetylation, acetyl eugenol, synthesis, reaction, Aceteugenol Acetyl eugenol 4-Allyl-2-methoxyphenyl acetate 1,3,4-Eugenol acetate 4-Allyl-2-methoxyphenol acetate Aceto eugenol 1-Acetoxy-2-methoxy-4-allylbenzene Phenol, 4-allyl-2-methoxy-, acetate Phenol, 2-methoxy-4-(2-propenyl)-, acetate NSC 1242 UNII-V9OSB376X8 FEMA No. 2469 2-Methoxy-4-(2-propenyl)phenyl acetate 2-Methoxy-4-(2-propen-1-yl)phenyl acetate EINECS 202-235-6 BRN 1964745 Phenol, 2-methoxy-4-(2-propen-1-yl)-, 1-acetate AI3-01780 CHEMBL108299 V9OSB376X8 CHEBI:34522 SCCDQYPEOIRVGX-UHFFFAOYSA-N (2-methoxy-4-prop-2-enylphenyl) acetate 2-methoxy-4-(prop-2-en-1-yl)phenyl acetate acetylated eugenol 1,4-Eugenol acetate, 11EUA7501 Clove trees are indigenous to the Maluku islands of Indonesia. Indonesia has been the dominant producer off clove buds and clove oil globally for decades. Indonesia is also the largest consumer of clove buds as a spice, which is primarily used in the kretek cigarette industry. It is due to this high demand for Clove Buds in the cigarette industry that farmers are using the remaining components (dry leaves, and stems/claws) of the clove tree to produce clove oil its derivatives thereafter

Isoeugenyl Acetate / Isoeugenil Asetat / Acetato de isoeugenilo Olfactive Profile : Spicy, sweet, carnation, balsamic, floral CAS No 93-29-8 ; 5912-87-8 EC No 813-782-0 FEMA No 2470 JECFA No 1262 Product Synonyms : crystals, powder, white powder, iso eugenyl acetate, acetyl iso eugenol, isoeugenyl acetate 908, acetylation, acetylization, reaction, synthesis, isomerization Clove trees are indigenous to the Maluku islands of Indonesia. Indonesia has been the dominant producer off clove buds and clove oil globally for decades. Indonesia is also the largest consumer of clove buds as a spice, which is primarily used in the industry. It is due to this high demand for Clove Buds in the industry that farmers are using the remaining components (dry leaves, and stems/claws) of the clove tree to produce clove oil its derivatives thereafter

Caryophyllene Acetate / Kariofilen Asetat / Acetato de cariofileno Olfactive Profile : Woody, fruity, sweet, slightly dry, spicy CAS No 57082-24-3 EC No 260-555-1 FEMA No 2252 Product Synonyms : acetylation, acetylization, derivative, synthesis, caryophyllene acetate 927, vetynal, caryolanol acetate, 1-Acetoxy-caryolan, 1-acetoxy-caryolane, Caryoketone Clove trees are indigenous to the Maluku islands of Indonesia. Indonesia has been the dominant producer off clove buds and clove oil globally for decades. Indonesia is also the largest consumer of clove buds as a spice, which is primarily used in the kretek cigarette industry. It is due to this high demand for Clove Buds in the cigarette industry that farmers are using the remaining components (dry leaves, and stems/claws) of the clove tree to produce clove oil its derivatives thereafter

Vetiver is a parennial grass that shares a lot of its characteristics with other fragrant grasses like lemongrass, citronella and palmarosa. However unlike these plants, vetiver oil is extracted from the plants roots rather tan its leaves. While Vetiver Oil is mainly used in fine fragrances, the Indonesian Vetiver is widely used for making derivatives such as Vetiverol and Vetiveryl Acetate. Ac tate de Vetiveryl ; Vetiveril Asetat CAS No: 84082-84-8 EC No: 282-031-1 FEMA No : 4218 Olfactive Profile: Woody, smoky, earthy, herbaceous and spicy, sweet, caramel Product Synonyms : acetylation, synthesis, acetyl vetiver, vetiveryl acetate java 960, khusimol, vetiverol, Vetiver acetate Vetivert acetate Vetyvenyl acetate Vetiverol acetate Vetyveryl acetate Vetiveria zizanioides, ext., acetylated

With over 2000 farmers covering 5 regions in Karnataka, we cultivate and process gherkins, chillies, capsicums, carrots, cauliflower and celery from our FSC 22000 processing plant in India. Setup by hands-on industry experts with an average of almost 20 years experience each,we have systems and practices in place to ensure our contract farmers achieve the highest yields and our products meet the highest standards expected by our clients. With the future in mind, all farmers are taught to follow sustainable agricultural practices. We have implemented practical and scientific post-harvest techniques to ensure that freshness is retained till we pack into barrels. Our team of qualified field staff, personally monitor all farmers, visiting each twice a week, providing invaluable ongoing support and guidance, which greatly contributes to greater yields and the overall quality of our produce.

With over 2000 farmers covering 5 regions in Karnataka, we cultivate and process gherkins, chillies, capsicums, carrots, cauliflower and celery from our FSC 22000 processing plant in India. Setup by hands-on industry experts with an average of almost 20 years experience each,we have systems and practices in place to ensure our contract farmers achieve the highest yields and our products meet the highest standards expected by our clients. With the future in mind, all farmers are taught to follow sustainable agricultural practices. We have implemented practical and scientific post-harvest techniques to ensure that freshness is retained till we pack into barrels. Our team of qualified field staff, personally monitor all farmers, visiting each twice a week, providing invaluable ongoing support and guidance, which greatly contributes to greater yields and the overall quality of our produce.

Acetate Optical Frame

Categories Aromas Qty in 20' FCL 14400kg Min Order 500kg Origin China Packaging Factory Packaging or Neutral Certificate ISO, Kosher, Halal, BRC CAS No. 8006-90-4 HS Code 290611 Specification FCC/USP Ethyl Acetate, E1504, CAS No.141-78-6, with chemical formula C4H8O2. manufacturing process through ethanol and acetic acid, safe food additives, used as aromas & perfumes. Function: Ethyl acetate is the ester of ethanol and acetic acid, it is manufactured on a large scale for use as a solvent. This colorless liquid has a characteristic sweet smell (similar to pear drops) and is used as a solvent in oil-based lacquers and enamels, in inks and adhesives and as a process solvent. As an experienced Ethyl Acetate manufacturer and supplier, we has been supplying and exporting Ethyl Acetate for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day. Ethyl Acetate Food grade Specification ITEM STANDARD Appearance Colourless transparent liquid Assay (%) 99.5 Loss on drying (%) 0.1 Acidity (as Acetic, %) 0.004 Density (g/cm3) 0.897 0.902 Evaporation Residue (%) 0.001 Color (Apha) 10 Distillation range () 76.0 79.0 Ethanol (%) 0.04 Arsenic 3 mg/ kg Lead 2 mg/ kg Mercury 1 mg/ kg Heavy Metals (as Pb) 10 mg/ kg

METHYL ACETATE

Ethyl Acetate

Pure ethyl acetate is a colorless, transparent and aromatic liquid,Ethyl acetate is an important organic chemical raw material and industrial solvent because of its excellent solubility and quick drying. Ethyl acetate is a kind of chemical.It is a kind of widely used fine chemical products with excellent solubility, fast drying and wide application. It is a very important organic chemical raw material And excellent industrial solvents. Clear, flammable, volatile liquid with fruit fragrance. Specific gravity: 0.902, Melting point: -83 �ºC, Boiling point: 77 �ºC.Refraction rate: 1.3719, Flash point (in open cup): 7.2 �ºC. Soluble in water, ethanol, and aether. Could form azeotrope with some solvent.

The below specifications we can supply: Cellulose Acetate Tow 2.4Y/32,000 Cellulose Acetate Tow 2.5Y/30,000 Cellulose Acetate Tow 2.7Y/30,000 Cellulose Acetate Tow 2.7Y/35,000 Cellulose Acetate Tow 2.9Y/32,000 Cellulose Acetate Tow 3.0Y/32,000 Cellulose Acetate Tow 3.0Y/35,000 Cellulose Acetate Tow 3.0Y/37,000 Cellulose Acetate Tow 3.3Y/35,000 Cellulose Acetate Tow 3.3Y/37,000 Cellulose Acetate Tow 3.3Y/39,000 Cellulose Acetate Tow 3.5Y/34,000 Cellulose Acetate Tow 3.9Y/31,000 Cellulose Acetate Tow 4.5Y/30,000 Cellulose Acetate Tow 5.0Y/35,000 Cellulose Acetate Tow 6.1Y/18,000 Cellulose Acetate Tow 7.3Y/36,000

Glacial acetic acid (CH3COOH) is commonly used as analytical reagents, general-purpose solvents, non-aqueous titration solvents, chromatographic analysis reagents, and organic synthesis. used for the synthesis of vinyl acetate, cellulose acetate, acetate, metal acetate and halo-acetic acid. It is also an important raw material for pharmaceuticals, dyes, pesticides and organic synthesis. Application: Mainly used in the production of vinyl acetate monomer, then acetic anhydride and ester production. Packing: 30kg Drum, 215kg Drum, 1000 Kg IBC, ISO Tank. Item Description Acetic acid: Min. 99.8% Color(APHA),Pt-Co: Max. 10 Acetaldehyde: Max. 0.05% Formic acid: Max. 0.06% Water: Max. 0.15% Iron(Fe): Max. 0.0004% Residue after evaporation: Max. 0.01% Permanganate: Min. 30min

Acetic acid, commonly found in vinegar, is a colorless organic acid with a sharp, pungent odor and a sour taste. It is a crucial component in vinegar production, where it is formed through the fermentation of ethanol by acetic acid bacteria. Acetic acid is widely used in the food industry as a flavor enhancer and preservative, as well as in household cleaning products. It also has industrial applications in the manufacture of various chemicals and plastics. Its distinctive taste and versatile properties make acetic acid a fundamental ingredient in both culinary and industrial processes.

Ginger root Botanical name: Zingiber officinale Linn. Family: Zingiberaceae. Ginger oil and oleoresins are the volatile oil derived by steam distillation of ginger and oleoresin. It is obtained by percolating the powdered rhizomes of Ginger, Zingiber officinale with volatile solvents. Ginger contains 1-2 percent of volatile oil, 5-8 percent of pungent acrid oleoresin and starch. Zingiberene is the chief constituent in the oil of ginger. Oil is employed for flavoring all kinds of food products and confectionary and finds limited use in perfumery. Oleoresin, commercially called Gingerin contains pungent principles viz. gingerol and shogaol apart from the volatile oil of ginger and is used as an aromatic, carminative, stomachic and as a stimulant. Oleoresin from ginger is obtained conventionally by extraction of dried powdered ginger with organic solvents like ethyl acetate, ethanol or acetone. Commercial dried ginger yields 3.5-10.0 per cent oleoresin. Ginger oleoresin is a dark brown viscous liquid responsible for the flavour and pungency of the spice. Ginger of commerce or `Adrak` is the dried underground stem or rhizome of the plant, which constitutes one of the five most important major spices of India, standing third or fourth, competing with chillies, depending upon fluctuations in world market prices, world market demand and supply position. Ginger, like cinnamon, clove and pepper, is one of the most important and oldest spices. It consists of the prepared and sun dried rhizomes known in trade as `hands` and `races` which are either with the outer brownish cortical layers (coated or unscraped), or with outer peel or coating partially or completely removed. Ginger requires a warm and humid climate. It is cultivated from sea level to an altitude of 1500 meters, either under heavy rainfall conditions of 150 to 300 cm or under irrigation. The crop can thrive well in sandy or clayey loam or lateritic soils. The composition of dry ginger is given below: Dry Ginger rootMoisture:6.9 % Protein:8.6 % Fat:6.4 % Fiber:5.9 % Carbohydrates:66.5 % Ash:5.7 % Calcium:0.1 % Phosphorous:.15 % Iron:0.011 % Sodium:0.03 % Potassium:1.4 % Vitamin A:175 I.U./100 g Vitamin B1:0.05 mg/100 g Vitamin B2:0.13 mg/100 g Niacin:1.9 mg/100 g Vitamin C:12.0 mg/100 g Calorific value:380 calories/100 g. Ginger Oleoresin is obtained by extraction of powdered dried ginger with suitable solvents like alcohol, acetone etc. Unlike volatile oil, it contains both the volatile oil and the non-volatile pungent principles for which ginger is so highly esteemed. Concentration of the acetone extract under vacuum and on complete removal of even traces of the solvent used, yields the so called oleoresin of ginger. Ginger oleoresin is manufactured on a commercial scale in India and abroad and is in great demand by the various food industries.

Sweet marjoram: Origanum (O) hortensis (orMajoranahortensis). Potmarjoram: O.onites Wildmajoram: O.vulgare. Syrian majoram is called zatar Family: Labiatae or Lamiaceae (mint family). In Europe, marjoram was a traditional symbol of youth and romantic love. Used by Romans as an aphrodisiac, it was used to cast love spells and was worn at weddings as a sign of happiness during the middle Ages. Greeks who wore marjoram wreaths at weddings called it “joy of the mountains.” It was used to brew beer before hops was discovered, and flavored a wine called hippocras. A cousin of the oregano family, marjoram originated in Mediterranean regions and is now a commonly used spice in many parts of Europe. Called zatar in the Middle east and often mistaken for oregano, it is also a popular spicing in Eastern Europe. Origin and Varieties Marjoram is indigenous to northern Africa and southwest Asia. It is cultivated around the Mediterranean, in England, Central and Eastern Europe, South America, the United States, and India. Description Marjoram leaf is used fresh, as whole or chopped, and dried whole or broken, and ground. The flowering tops and seeds, which are not as strong as the leaves, are also used as flavorings. Sweet marjoram is a small and oval-shaped leaf. It is light green with a greyish tint. Marjoram is fresh, spicy, bitter, and slightly pungent with camphor like notes. It has the fragrant herbaceous and delicate, sweet aroma of thyme and sweet basil. Pot marjoram is bitter and less sweet. Chemical Components Sweet marjoram has 0.3% to 1% essential oil, mostly monoterpenes. It is yellowish to dark greenish brown in color. It mainly consists of cis-sabinene hydrate (8% to 40%), -terpinene (10%), a-terpinene (7.6%), linalyl acetate (2.2%), terpinen 4-ol (18% to 48%), myrcene (1.0%), linalool (9% to 39%), -cymene (3.2%), caryophyllene (2.6%), and a-terpineol (7.6%). Its flavor varies widely depending on its origins. The Indian and Turkish sweet marjorams have more d-linalool, caryophyllene, carvacrol, and eugenol. Its oleoresin is dark green, and 2.5 lb. are equivalent to 100 lb. of freshly ground marjoram. Marjoram contains calcium, iron, magnesium, phosphorus, potassium, sodium, vitamin A, vitamin C, and niacin. Culinary uses of Marjoram Marjoram is typically used in European cooking and is added to fish sauces, clam chowder, butter-based sauces, salads, tomato-based sauces, vinegar, mushroom sauces, and eggplant. In Germany, marjoram is called the “sausage herb” and is used with thyme and other spices in different types of sausages. It is usually added at the end of cooking to retain its delicate flavor or as a garnish. It goes well with vegetables including cabbages, potatoes, and beans. The seeds are used to flavor confectionary and meat products.

Product name acetic acid Classification acetic acid CAS No. 64-19-7 Other Names Glacial acetic acid MF CH3COOH EINECS No. 232-236-7 Grade Standard Food Grade, Industrial Grade, Medicine Grade Purity 99.8%min Appearance Colorless Transparent Liquid Application acetic acid in producing vinyl acetate