LS, 2LS and 4LS are available. Used in Lubricants, Metal working Fluids, Cosmetics, Emulsifiers. Drum Packing.
Organics rice, organic spices & condiments, organic millets & cereal grains, organic nuts, organic oil seeds, oil &meals, organic pulses, sugar, molasses, spirit, urea,sulphur granules, organic chemicals, organic food grains, spices,turmeric powder, rice,tea herbs, cattle feed,dry fruits,nutraceutical product ,vitamins , minerals, botanicals, amino acids,vitamin c,d,zinc,curcumine,piperine, capsules of omega 3 fatty acid,folic acid, astaxanthin,lycopene,betacarotene,lutein, inositol, suppliments for animal feed: copper sulphate, ferrous carbonate, ferrous sulphate, zinc sulphate, son, manganese oxide, manganese sulphate, magnesium oxide, magnesium sulphate, dicalcium phosphate, calcium iodate, sodium selenite, linseed meal, yellow corn, rice bran, wheat bran, sugar s 30, caustic soda flakes, caustic lye, nitric acid, sodium bicarbonate, albendazole bolus, albendazole suspension,.
- Fat content: 25-65% - Free Fatty Acid: 0.3% max - Moisture: 3% max - Residue SO2: 50ppm max
TOFA is separated and distilled off from various natural oil stocks and often blended with other fats to provide a better fat profile to be used for several industrial chemical manufacturing processes. Especially for amide and bis-amide synthesis, combination of saturated and unsaturated fatty acid imparts low Tg and favors less crystallization. It can also be used for chain termination additive for various polymerization processes. Provides structural support between casing and wellbore. Acts as a barrier to prevent steel corrosion. Blocks oil, gas, or water from traveling through the annulus. Protects fresh water aquifers. Prevents the inflow of undesirable hydrocarbons. Mixed with retarders to slow down the setting process
Product Name: Tall Oil Fatty Acids (TOFA) Product Description: "This product is one of Sebchem Key products Some of our direct/ Indirect clients are ARAMCO, ADNOC, SCHLUMBERGER, BAKER HUGHES, CLARIANT, CHAMPION, GE, SUEZ, METITO, ECOLAB, MAPEI, SIKA, ARAMCO REFINERIES, SCOTT BADER, SYNTHOMER, IFFCO. Sebchem providing its chemicals to our global clients in the Oil & Gas Upstream Oil & Gas Downstream, Petrochemicals, Industrial, Water Treatment, Construction, Detergent, Coating & Resin, Agro, Textile, Food. We supply chemicals IBCs, Drums, ISO Tanks, Bags, and up to Bulk Vessels" Price of product ( USD price or FOB price): USD Product origin: Multiple Key Specifications/Special Features: "This is one of Key products of Sebchem given to Sebchem clinets across the World. Please contact our sales team or via our website for getting TDS, SDS, COA "
Propylene Glycol Esters of Fatty Acid PGMS Characters: White powder or flake solid, insoluble in water, soluble in organic solvents such as ethanol, is a non-ionic emulsifier. Applications: Has excellent foam performance, good oil-soluble emulsifier. Used in pastry margarine, prevent the bread and confect aging, improve its processing performance. Uesd in ice cream, increase dilatability and shape preserving. Used in margarine to improve whipping, and to prevent the oil-water separate. Used for cakes, fried snack foods, complex sauce. Operation method and dosage: The max dosage for fat,oil and emulsified fat products is 10.0g/Kg, The max dosage for milk,dairy products and frozen drink is 5.0g/Kg, The max dosage for cake and fried foods is 2.0g/Kg, Technical index Acid value(Calculated by KOH)/ (mg/g) 4.0 Iodine value(g/100g) 3.0 Free Propylene glycol w/% 1.5 Hydroxide value(Calculated by KOH) / (mg/g)65 Saponification value(Calculated by KOH) / (mg/g)150-190 Soap(Calculated by Potassium stearate) w/% 7.0 Total mono ester content w/% 40 Ignition residue w/% 0.5 Pb / (mg/kg) 2 Packaging: Aluminized bag vacuum packing with nitrogen inside. Net weight: 20kg/carton(5kg/bag*4) Storage and 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.
Our product ranges of different verticals . chemicals pet coke, urea, coal, sulphur granules, npk, ammonium sulphate, pure aluminium, meg, deg, teg, mea, dea, tea, sulphuric acid, etc fertilizer npk, urea, ammonium sulphate specialties metal cutting additives, water treatment chemicals ro antiscalant, non oxidising biocide glutaraldehyde, textile chemicals ecofriendly products coconut fibre, coconut pith, bentonite clay (bleaching earth), etc plant design and supply engineering service and material supply, electrical and instrumentation bulk, automation , telecom, piping , engineering skids, rotary (small size) , epc for lubricant batch plants medical items :syringes (luer slip), hypodermic needles technical consultancy for setting up of laboratory r & d (state of art facility) and qc for lubricants, fuel and petrochemicals.Trading house, sourcing agents, business house, , chemicals, petrochemicals, plant design and supplies, technical consultancy
Price : 1250-1270usd/MT Description : Moisture : 3% max FFA (Free fatty acid as lauric) : 0.5% max Natural white color of coconut. Packing : Packing : 50/25/10 kgs or 7 kgs 9 kgs on PP bag
Product Description : Vietnam coconut powder, desiccated coconut Price of product ( USD price or FOB price) : 1000-1320usd/MT Product origin : Vietnam Key Specifications/Special Features : Desiccated coconut - Moisture : 3% max - FFA (Free fatty acid as lauric) : 0.5% max - Fat content: 62% min - Size: 1-3mm (medium grade: 3-5mm) - Natural white color of coconut. - Free from Salmonella and Ecoli. - Packing : 50/25/10 kgs or 7 kgs 9 kgs on PP bag Minimum Order Size and Packgaing details : 14Mt/cont 20ft
Coconut is made 100% handmade with extremely elaborate process. Beginning with the famous glutinous rice wine in Phu Le land with traditional ways of distillation. Coconut is used as a thick coconut rice, natural growth in the land of Ben Tre, bring a lot of nutritional value. After undergoing a rigorous process of extraction, coconut wine will undergo a 10-day incubation process so that the essence of coconut rice blends together with alcohol to create a product. Our export markets are: Germany, France, Taiwan, Korea and many overseas Vietnamese, overseas Vietnamese students. Ingredients: Exclusive formulation from many famous wines from the village of Phu Le, co-incubated in fresh coconut. Flavor: Alcohol after the fatty aroma of coconut, mixed with the sweet taste of alcohol makes a good wine and better health. Alcohol content: 18% - Ladies , Red stem/ 29% - Gentlemen Black stem/ 35% - Premium Gold stem Shelf life: Under normal conditions Coconut liquor has a shelf life of about 1 year. How to enjoy: chilled or warmed up.
Specifications for Desiccated Coconut: - Moisture : 3% max - FFA (Free fatty acid as lauric) : 0.5% max - 2 types: High fat: 62% min, Low Fat: 32-34% - Size: Fine: 1-3mm, medium grade: 3-5mm - Color: Natural white color of coconut. - Free from Salmonella and Ecoli. - Packing : 50/25/10 kgs or 7 kgs 9 kgs on PP bag. - Minimum Order Size and Packgaing details: 14Mt/cont 20ft
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
Micro crystalline cellulose, sodium hydroxide and potassium hydroxide pellets, castor oil and castor oil derivatives, linseed oil and soya distilled fatty acids..
Color: Natural White Flavor: Mild and sweet coconut taste with no off-flavor Fat content: 60 65 % min SO2 residual: 100 ppm max FFA: 0.3% max (as Lauric Acid) Moisture : 5.0% max E.coli: Negative Salmonella: Negative Port of loading: Ho Chi Minh Port, Viet Nam
Color: Natural White Flavor: Mild and sweet coconut taste with no off-flavor Fat content: 15-25 % min SO2 residual: 100 ppm max FFA: 0.3% max (as lauric acid) Moisture : 5.0% max E.coli: Negative Salmonella: Negative Port of loading: Ho Chi Minh Port, Viet Nam
Color: Natural White Flavor: Mild and sweet coconut taste with no off-flavor Fat content: 60 - 65 % min SO2 residual: 100 ppm max FFA: 0.3% max (as lauric acid) Moisture : 5.0% max E.coli: Negative Salmonella: Negative Port of loading: Ho Chi Minh Port, Viet Nam
Color: Natural White Flavor: Mild and sweet coconut taste with no off-flavor Fat content: 60 - 65% min SO2 residual: 100 ppm max FFA: 0.3% max (as lauric acid) Moisture : 5.0% max E.coli: Negative Salmonella: Negative Port of loading: Ho Chi Minh Port, Viet Nam
ANALYSIS VALUES Organoleptic Bright, clear; with absence of foreign odors and flavors Peroxide index 0.1 – 1.0 (meq O2 / Kg) Free fatty acid as oleic acid 0.03 – 0.07 (g / 100g) Lovibond color Yellow 10 – 15 (in 133.35mm cell) Red 0.6 – 1.5 (in 133.35mm cell) Unsaponifiable matter Max.: 1.00 (g / 100g) Soap Max.: 10 (ppm) Winter Test Oil will remain clear after cooling it for 24hs a 0ºC Moisture and volatile matter Max.: 0.05 (g / 100g) Impurities Will not contain naked eye Insoluble impurities Max.: 0.02 (g / 100g) Specific gravity at 25ºC 0.9133 – 0.9175 Refractive index at 25ºC 1.4706 – 1.4740 Iodine index 110 – 140 (g I2 / 100g) Saponification value 188 – 192 (mg OHK / g) Halphen – Gastaldi test Negative Linolenic acid Max.: 0.3 (as fatty acid / 100g of total fatty acids)
