Deoiled rice bran Protein -16% Moisture- 10% Fiber - 14 % 50kg pp bags
Free Fatty Acid % (as oleic acid): MAX. 0.04 Moisture and Volatile matter (%): MAX 0.02 Insolubles (%): MAX 0.05 Color (Lovibond Cell 133.4mm ) Red/Yellow: 2 / 25 MAX. Peroxide Value (mmol/kg): 3.0 MAX Odor: Bland Cold Test (0,5.5h): Clear Appearance: Sparking Clear Smoke Point (): MIN. 215. Email:ji
Acid Value (mgKOH/g): MAX. 2.5 Moisture and Volatile matter(%): MAX 0.2 Insolubles (%): MAX 0.04 Color (Lovibond Cell 25.4mm ) Red/Yellow: 5 / 35 MAX. Peroxide Value (mmol/kg): 6.5 MAX 2. we can supply your company the crude rice bran oil, if your company need buy in the raw material Our FOB Price is USD/ MT, packed in flexitank/ 20mt, Qing Dao Port, Shandong Province. Our factory daily producting quota is around 300 MT/ Day. drum
Product Description Quality Allowances : Profat (Oil + Albuminoids) - 16% TO 15% 1:1 or fraction thereof, Below 15% rejectable at buyer's option Fibre - 12% TO 14% 1:1 or fraction thereof, Above 14% rejectable at buyer's option Sand/Silica - 3% TO 5% 1:1 or fraction thereof, Above 5% rejectable at buyerâ??s option Parameters Specifications Profat (Oils + Albuminoids) - Min 16% Moisture - Max 14% Fibre - Max 12% Sand/Silica - Max 3%
Rice Bran Wax is derived from extraction and de-waxing of rice bran oil that is produced by rice bran powder. Rice bran wax has two types: crude brown extract wax and refined pale-yellow bleached wax in both lump and flakes form. Its output almost is 4000 MT annually.
We are manufacturer and exporter of organic animal feed from Vietnam Payment: LC at sight or T/T 30/70 Shipment: 15-20 days after sign PI Packing: PP bag 50kg/bag or follow your request MOQ: 10 tons Supply ability: 500 tons/ month Please contact us for the best price We are looking forward to hearing from you!
- Protein: 40%±1 - Moisture: 10 %±1 - Fat: 5 %±1 - Ash: 16 %±1 - Fiber : 8 %±1 - Amino Acid : 35
Commodity : dorb grade 2 Moisture : 12% max Profat : 16% min Sand silca : 5% max Fiber : 14% max Aflatoxin : 50ppb max Acid value : 50mg koh/100gm Peroxide value : 40meq/kg -
Specification of Rice Bran Oil : Properties:Specifications Purity:99% Min Acid Value:0.30 Moisture:0.03 Peroxide Value:0.60 Iodine Value96.32 Lovibond Color :5.25" cell4.0 186 liter drum or as per buyer choice
Rice is the staple food of over half the world\'s population. It is the predominant dietary energy source for 17 countries in Asia and the Pacific, 9 countries in North and South America, and 8 countries in Africa. Rice provides 20% of the world\'s dietary energy supply, while wheat supplies 19% and maize (corn) 5%. The varieties of rice are typically classified as long-, medium-, and short-grained. The grains of long-grain rice (high in amylose) tend to remain intact after cooking; medium-grain rice (high in amylopectin) becomes more sticky. Short-grain rice is used extensively in Japan, including to accompany savory dishes. Short grain rice is often used for rice pudding. We can supply Sella 1121 (Golden, Creamy, White), Sella 1509, Ponni, Matta, Sona Masoori, Jasmine, etc. MOQ: 20ft container Supplied India, Pakistan, Thailand, and Indonesia.
Parboiled rice (also called converted rice) is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps also make rice easier to process by hand, boost its nutritional profile and change its texture. About 50% of the world's paddy production is parboiled. Packaging sizes: 1kg, 5kg, 10kg, 15kg, 20kg, 50kg, bulk
Brown rice is whole grain rice, with the inedible outer hull removed; white rice is the same grain with the hull, bran layer and cereal germ removed. Red rice, gold rice, and black rice (sometimes known as purple rice) are all whole rices, but with a differently-pigmented outer layer. Packaging sizes: 1kg, 5kg, 10kg, 15kg, 20kg, 50kg, bulk
Parboiled rice (also called converted rice) is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps also make rice easier to process by hand, boost its nutritional profile and change its texture. About 50% of the world’s paddy production is parboiled.