To : Purchasing Manager. SOFT CORPORATE OFFER (SCO) We are PT BANGUN CITRA PROPERTI, a Exporters Company for All Derivative Palm Oil Commodity, We would like to offering our product commodity with specifications as the following items : Commodity : Palm Fatty Acid Distillate (PFAD) General Specification : -Saponifiable Matter min. 95% (basic 97%) -Moisture and Impurities max. 1% -FFA (as Palmitic) min. 70% Price/ MT : USD $ 650~800 Packing : Flexibag 20 feet Container Minimal Order Quantity : 1000 MT Maximum Quantity : 5000 MT/Month Loading Port : Tanjung PriokJakarta. Our Procedures of this transaction are below: 1. The Seller Issue SCO as the Buyer request; 2. Buyer Issue Official Company Purchase order to Seller; 3. Seller send FULL CORPORATE OFFER & FINAL to Buyer. 4. Buyer´s approves and sends signed and stamped the Offer. 5. The Seller sends to Buyers a DRAFT OF CONTRACT. 6. After Seller approval the Buyer will send a final Contract. 7. Buyer returns signed and stamped the Contract to Seller. 8. Buyer and Seller submite a copy of the executed Contract to their respective Banks. 9. The technical payment are TT 30% and 70% after document and or 100% LC Draw at Loading Port . Thank you very much for your kind attentions.
Palm Fatty Acid Distillate (PFAD) is the by-product of the refined crude IGPO. Palm fatty acid distillate (PFAD) is used in many industries such as soap industries, animal food industries and also is used as raw materials for biodiesel and chemical industries. When extracted, palm fatty acid distillate (PFAD) produces vitamin e which has large purposes in many fields, especially health.
Polyglycerol Esters of Fatty Acids (PGE) Description: Straw yellow powder or lamellar solid. Functional uses: It has the properties which are anti-high temperature and acid fastness. It is kind of hydrophilic glyceryl monostearate. It has high HLB and better emulsification. The ability of TGMS is better than glyceryl monostearate. It is used as emulsifier, penetrant, stabilizer, quick-dissolving agent, antistaling agent, wetting agent, dispersing agent in ice cream, rice and flour, baked products, sweets, dairy products, and meat. Solubility: Dispersive in hot water. Soluble in organic dissolvent such as ethanol or lipid. Technical index: Iodine value (gI2/100g) í_3.0 Acid value (mgKOH/g) í_5.0 Sulfate ash % í_1.0 Specification value(mgKOH/g) 120_135 Heavy metals (calculated by Pb)% í_0.001 Arsenic (calculated by As) % í_0.0003 Melting point(ºC) 53_58 . Operation method and Use level: Add PGFE to the water which temperature is above 70ºC and mix them sufficient or mix PGFE in the flour for use. The suggestion of maximum in bread and cake: 0.1g/kg. The suggestion of maximum in ice cream: 3g/kg. Packing: Aluminized bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5*5KG). Aluminized bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5*5KG).
Polyoxyethylene sorbitan fatty acid ester
Sorbitan fatty acid ester (span)
China food additive Polyglycerol Esters of Fatty Acids(PGE) Characters: Straw yellow powder or granular solid which is easily soluble in oils and fats and soluble in organic solvents such as ethanol. It can be dispersed in hot water. Its an non-ionic surfactant with characteristics such as high temperature and acidÃ? resistance and HLB value is 7.2. And its E code is E475, CAS NO.: 67784-82-1, the usual name is PGE or PGFE. Chemical Structure: Applications: This product is a kind of hydrophilic monoglyceride, and it can produce strong emulsification effect for oils and fats. 1. It can be used in margarine, butter, shortening oil and oyster sauce as emulsifier and crystal modifying additive to prevent oil-water separation and prolong the preservation period. 2 It can be used in food baking to make oils and fats dispersed more homogeneously in dough to get higher foamability and produce larger volume of product, fine and supple feeling in mouth. 3. It can be added into ice cream to make all components mixed more homogeneous, prevent forming of big ice crystal, help produce fine and dense pore structure, enhance its expansion ratio and produce smooth and fine feeling in mouth. 4. It can be used in milk beverage as emulsifier, wetting agent, cosolvent and so on. It can also enhance flavor, aroma and color of them. 5. It can be used in meat products to prevent starch aging, shrinkage, water absorption and hardening. 6. It can be used in candies and chocolates to prevent oil-water separation and maintain a good taste. Usage: (1) Since this product is easily soluble in oils and fats, you can dissolve it in oils or fats homogeneously before further processing. (2) You can also dissolve this product in warm water at about 60 homogeneously, and then mix it with other raw materials for further use. Recommended Adding Amount: The addition maximum is 0.01% for bread and pastry, the maximum is 0.3% for ice cream. Technical Index (Refer to GB 1351092): Acid Value (mgKOH/g) 5.0 Saponification Value (mgKOH/g) 120-135 Iodine Value (g/100g) 3.0 Sulfated Ash Content % 1.0 Heavy Metal (Calculated by Pb)% 0.001 Arsenic(Calculated by As)%Ã? 0.0003 Melting Point () 53-58 Packaging Aluminium foil bag vacuum packing with nitrogen inside. Net weight:25KG/CTN(5KG *5) Storage & Transportation: Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and transporting with materials that is explosive, combustible or deleterious. The shelf life is 12 months.
Polyglycerol Esters of Fatty Acids(PGE) Chemical Structure: Characters: Straw yellow powder or granular solid which is easily soluble in oils and fats and soluble in organic solvents such as ethanol. It can be dispersed in hot water. It is an non-ionic surfactant with characteristics such as high temperature and acid resistance and HLB value is 7.2. Applications: This product is a kind of hydrophilic monoglyceride, and it can produce strong emulsification effect for oils and fats. 1. It can be used in margarine, butter, shortening oil and oyster sauce as emulsifier and crystal modifying additive to prevent oil-water separation and prolong the preservation period. 2 It can be used in food baking to make oils and fats dispersed more homogeneously in dough to get higher foamability and produce larger volume of product, fine and supple feeling in mouth. 3. It can be added into ice cream to make all components mixed more homogeneous, prevent forming of big ice crystal, help produce fine and dense pore structure, enhance its expansion ratio and produce smooth and fine feeling in mouth. 4. It can be used in milk beverage as emulsifier, wetting agent, cosolvent and so on. It can also enhance flavor, aroma and color of them. 5. It can be used in meat products to prevent starch aging, shrinkage, water absorption and hardening. 6. It can be used in candies and chocolates to prevent oil-water separation and maintain a good taste. Usage: (1) Since this product is easily soluble in oils and fats, you can dissolve it in oils or fats homogeneously before further processing. (2) You can also dissolve this product in warm water at about 60â?? homogeneously, and then mix it with other raw materials for further use. Recommended Adding Amount: The addition maximum is 0.01% for bread and pastry, the maximum is 0.3% for ice cream. Technical Index (Refer to GB 13510â??92): Acid Value (mgKOH/g) 5.0 Saponification Value (mgKOH/g) 120-135 Iodine Value (g/100g) 3.0 Sulfated Ash Content % 1.0 Heavy Metal (Calculated by Pb)% 0.001 Arsenic(Calculated by As)% 0.0003 Melting Point () 53-58 Packagingï¼? Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5KG *4) Storage & Transportation: Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and transporting with materials that is explosive, combustible or deleterious. The shelf life is 12 months.
Epoxy Fatty Acid Methyl Ester Composite Plant Ester Bio based PVC Plasticizer Epoxy Fatty Acid Methyl Ester(EFAME) is colorless or yellowish transparent liquid,its raw material is plant oil, and it can replace primary plasticizers, such as DOTP, DOP, DBP, DINP, TBC,DINCH, etc. Description Epoxy fatty acid methyl ester EFAME Molecular Formula: C19H36O3 Molecular weight: 312.49 CAS No. 6084-76-0 Material: Plant oil Epoxy Fatty Acid Methyl Ester(EFAME) is colorless or yellowish transparent liquid,its raw material is plant oil, and it can replace primary plasticizers, such as DOTP, DOP, DBP, DINP, TBC,DINCH, etc. Application The invention discloses a non-toxic plasticizer of biomass compound epoxy fatty acid methyl ester used in plastics and rubbers processing, which can be represented by the general formula I, wherein R, R' are CnH2n +1 (n = 0~15). The nontoxic plasticizer is prepared with fatty acid methyl ester as raw material, hydrogen peroxide as oxygen body, organic acid as oxygen-carrier, acidic matter as catalyst, and complex as stabilizer through epoxidation. The plasticizer not only has the advantages of excellent toughness, good compatibility, low volatile, small migration, non-toxic, and light and heat stability, but also has superior lubricity, compatibility and dispersibility. It can be used in PVC processing with addition of as many as 5-30%, completely replacing DOP to manufacture nontoxic PVC products for food packaging, medical supplies materials, toys, water supply pipeline, and surfactant, softening agent and dispersing agent used in plastics and rubber industries. SHIJIA focus on researching eco-friendly bio base materials which are biodegrable and phthalate free. Eco-Plasticizer and Eco-Solvent are our main products. For more information about PVC Plasticizer, please click here to visit our website.
Coconut Fatty Acid Distillate (CFAD) is a by-product of coconut cooking oil production. This oil can be used as raw material to produce soap. Product Code Description Soap Value Iodime Value Packing DC-0818 Distilled Coconut Acid 260-277 6-12 PE, DR, ISO D5-5221 Distilled Coconut Acid 199-205 135min PE, DR, ISO D5-5053 Distilled Coconut Acid 196-216 ---- PE, DR, ISO
Specification Palm Fatty Acid Distillate: [PFAD] PARAMETER METHOD SPECIFICATION Free Fatty Acid [ F.F.A ] As Palmitic AOCS Ca 5a-40 70.0 % Min. Saponification Value [ mgKOH/g ] AOCS Cd 3-25 200.0 â?? 215.0 Saponifiable matter 95.0 %Min.[Basis 97%] ADDITIONAL SPECIFICATION Total Fatty Matter [ T.F.M ] 95.0 % Min. Moisture and Impurities AOCS Ca 2c-25 1.0 % Max Acid Value AOCS Cd 3-25 200.0 â?? 205.0 Iodine Value [ mlg/100g% ] AOCS Cd Id-92 55.0 Max. Titer Deg �°C 40.0 Min Colour Lovibond 5 1/4â?? Max. 4.0 Y 6.0 R Unsap Matter AOCS Ca 6a-40 1.5 Max Peroxide Value (MEQ/KG) 0.5 Max Melting Point 53.0 Max CHAIN DISTRIBUTION C-12 Lauric Acid 0.18 C-14 Myristic Acid ISO 5508 1.22 C-16 Palmitic Acid ISO 5509 49.61 C-18 Stearic Acid 4.12 C-18:1 Oleic Acid 35.5 C-18:2 Linoleic Acid 8.79 C-18:3 Alpha Linoleic Acid 0.3
Vegetable Base Refined Fatty Acid
Polyglycerol Esters of Fatty Acids(PGE) Chemical Structure: Characters: Straw yellow powder or granular solid which is easily soluble in oils and fats and soluble in organic solvents such as ethanol. It can be dispersed in hot water. Its an non-ionic surfactant with characteristics such as high temperature and acid resistance and HLB value is 7.2. Applications: This product is a kind of hydrophilic monoglyceride, and it can produce strong emulsification effect for oils and fats. 1. It can be used in margarine, butter, shortening oil and oyster sauce as emulsifier and crystal modifying additive to prevent oil-water separation and prolong the preservation period. 2 It can be used in food baking to make oils and fats dispersed more homogeneously in dough to get higher foamability and produce larger volume of product, fine and supple feeling in mouth. 3. It can be added into ice cream to make all components mixed more homogeneous, prevent forming of big ice crystal, help produce fin e and dense pore structure, enhance its expansion ratio and produce smooth and fine feeling in mouth. 4. It can be used in milk beverage as emulsifier, wetting agent, cosolvent and so on. It can also enhance flavor, aroma and color of them. 5. It can be used in meat products to prevent starch aging, shrinkage, water absorption and hardening. 6. It can be used in candies and chocolates to prevent oil-water separation and maintain a good taste. Usage: (1) Since this product is easily soluble in oils and fats, you can dissolve it in oils or fats homogeneously before further processing. (2) You can also dissolve this product in warm water at about 60 homogeneously, and then mix it with other raw materials for further use. Recommended Adding Amount: The addition maximum is 0.01% for bread and pastry, the maximum is 0.3% for ice cream. Technical Index (Refer to GB 1351092): Acid Value (mgKOH/g) 5.0 Saponification Value (mgKOH/g) 120-135 Iodine Value (g/100g) 3.0 Sulfated Ash Content % 1.0 Heavy Metal (Calculated by Pb)% 0.001 Arsenic(Calculated by As)% 0.0003 Melting Point () 53-58 Packaging Aluminized bag vacuum packing with nitrogen inside. Net weight:20KG/CTN(5KG *4) Storage & Transportation: Sealed and stored in the low temperature, dry, cool and well-ventilated place, in order to prevent from moisture and caking. Strictly forbid storing and trasporting with materials that is explorsive, combustible or deleterious. The shelf life is 12 months.
PKFAD - Palm Kernel Fatty Acid Distillate
Characters: Straw yellow powder or granular solid which is easily soluble in oils and fats and soluble in organic solvents such as ethanol. It can be dispersed in hot water. It is an non-ionic surfactant with characteristics such as high temperature and acid?resistance and HLB value is 7.2. Applications: This product is a kind of hydrophilic monoglyceride, and it can produce strong emulsification effect for oils and fats. 1. It can be used in margarine, butter, shortening oil and oyster sauce as emulsifier and crystal modifying additive to prevent oil-water separation and prolong the preservation period. 2 It can be used in food baking to make oils and fats dispersed more homogeneously in dough to get higher foamability and produce larger volume of product, fine and supple feeling in mouth. 3. It can be added into ice cream to make all components mixed more homogeneous, prevent forming of big ice crystal, help produce fine and dense pore structure, enhance its expansion ratio and produce smooth and fine feeling in mouth. 4. It can be used in milk beverage as emulsifier, wetting agent, cosolvent and so on. It can also enhance flavor, aroma and color of them. 5. It can be used in meat products to prevent starch aging, shrinkage, water absorption and hardening. 6. It can be used in candies and chocolates to prevent oil-water separation and maintain a good taste.
Free fatty acid ( as oleic ) -0.1% max Moisture & impurities - 0.1% max Iodine value - 120-143 Peroxide value - 2.0 max Falsh point - 330 deg c max Unsaponiable matter - 1.2 max Saponification value -190 Appearance - clear and bright Odour : odourless and bland - flexi bag
We are leading exporters of different types of ; Nuts , Pulses , Spices , seeds , oils , animal fats , fatty acids , animal feed . Our fruits and nuts are taken directly from the farms and taken to the destination markets in the best conditions possible. Countries in the Northern hemisphere provide a great market for Ima fruits and nuts and this is because they love the taste of our fruits, premium nuts and the quality we put in our work. Our nuts and fruits are grown and harvested under natural conditions, with growers stretching from Limpopo, through Mpumalanga, and down to the Eastern and Western Cape. Available : White / Popular cashews Color : White / Pale ivory Characteristics : Characteristic shape Count : 400 - 450 / 454 gms Minimum order : 1 ton Packing : 11.4 tin or 10kg Bag We are leading exporter of White Wholes (W 450) which are known for their rich and delicious taste. These cashew nuts are very healthy which is very much visible from clear and shiny kernels.. Available : White / Popular cashews Color : White / Pale ivory Characteristics : Characteristic shape Count : 400 - 450 / 454 gms Minimum order : 1 ton Packing : 11.4 tin or 10kg Bag and lots of other products . Contact with your email for more details or visit our website thanks
Refined Soya Fatty Acid For Dimmer Acid,
In addition to the omega-3 epa/dha bulk oil, we supply the finished omega-3 softgel in bulk through our contracted softgel encapsulator by using kinomegaªq high quality oil. Comparing the simple oem service, kinomega softgel formulation controls the omega-3 oil quality by ourselves and combines the softgel encapsulation technology from our partner. All of our omega-3 softgel formulas meet and exceed the usp and ep standards, and pass the ifos5 star rating, which are available in different shape and size. Epa300mg + dha200mg softgel Epa200mg + dha500mg softgel Omega-3-6-9 formula Omega-3 + glucosamine Omega-3 + lutein Omega-3 + custom ingredients Featured gelatine: vegetable gelatin, fish gelatin, bone gelatin Series of omega-3 fatty acids can be supplied and customized by kinomega biopharm, like omega-3 as api, high concentration omega-3 as triglycerides(tg), as ethyl ester(ee) and as free fatty acid(ffa). The oil is usually packed into net 190kgs steel drum or into gelatin as softgel, or packed according to our customers requirement. For more detailed info. About us and our products, pls contact us through email andy(at)kinomega(dot)com, or visit our web www(dot)kinomega(dot)com. 190kg in steel drum.
Sucrose esters are obtained by esterifying sucrose with edible fatty acids from palm oil. This enables them to be used as emulsifiers in virtually all food products. All sucrose esters can be declared as emulsifier E473 or sugar esters. Sucrose esters are used in many food categories such as bakery, confectionery, cereals, dairy, ice cream and sauces. Manufacturers have multiple reasons to work with sucrose esters, for example it can improve the production process by reducing mixing time or keeping viscosities low. Sucrose esters are also more and more used in low fat alternatives. In these products the mouth feel provided by fat has to be maximized, an emulsifier makes the fat globules much smaller and therefore provides good eating properties. A bakery product will have a finer crumb structure and a softer texture, the stability of dairy or sauces will be improved, the texture of a mousse finer and ice cream a better flavor. Although sucrose esters are categorized as emulsifiers their function is not only emulsification. Functions such as aeration, texturization, protein protection or starch interaction and fat or sugar crystallization are often used. we provide different HLB range from SE3, SE5, SE9, SE11, SE13, SE15, SE16
1.Saw palmetto inhibits testosterone action on the prostate, thus is used widely for bph treatment. Packing detail: packed in paper-drums and two plastic-bags inside. Net weight: 25kgs/drum. Storage situation: stored in a cool and dry well-closed container, keep away from moisture and strong light / heat. Shelf life: two years under well storage situation and stored away from direct sun light. Fiber drum
