Wanted : Rss 3 Natural Rubber Suppliers and Manufacturers

Color: Natural yellow, green, red, blue. Diameter (mm): 15/20/25/32/38/45/50/60/70. Rubber content (%): 80/90/100. Thickness (mm): 1-5. All technical specifications can be adjusted follow the buyerâ??s will (we can cut the bands into any dimension you need).

Kaolin: Kaolin uses are multiple and diverse. Kaolin are used as functional filler, extender, ceramic raw material and pigment because of its whiteness and fine particle size. Kaolin also hold importance as raw material in refractory applications, concrete, rubber and fiber glass manufacturing. We, as a Kaolin Exporter welcome any size of international orders from Middle East and other countries. Applications: Paper: Kaolin used as a coating pigment and as a filler to replace fiber. It possesses desirable optical properties. Concrete: Kaolin helps to improve strength and durability of concrete. When added to concrete mix, reacts with free lime released during cement hydration to produce additional cementitious material, resulting in an improved high performance concrete. Plastics : Kaolin is widely used as filler in the plastics industry because of its inert chemical nature and its unique size, shape and structure. Agriculture : It is used as a carrier and diluent in fertilizers, pesticides and related products. It is suitable as carrier because it aides the retention of the formulations on the plant. Rubber : It is commonly used as functional filler in rubber applications. While Kaolin improves overall performance for Rubber in general, different types of white pigment play specific roles in rubber application. Paint : Kaolin used as an extender in paints. It reduces the amount of expensive pigment such as Titanium Dioxide. It assists with desirable rheological properties that help maintain proper dispersion and provide bulk to the product. Ceramic : Kaolin improves whiteness and brightness of ceramic body. Good plasticity, good shrinkage, low water absorption and casting rate are also very important properties of kaolin.

China Clay: China Clay is a clay mineral with the chemical composition AlSiO3O5(OH)3. It is layered silicate mineral. It is soft earthy, usually white in color, produced by the chemical weathering of Aluminium Silicate mineral like Feldspar. Commercial grades of China Clay are supplied and transported as dry powder form, semi dry noodle form or as slurry. Applications: - It is used in Cer/bamics for body & glazing of Tiles and Sanitary Wares. - In paper it is used as filler. It is also used for paper coating purpose. - It is used in paint also to extend Titanium Dioxide (TiO2) and modify gloss level. - It is used in rubber to enhance reinforcement properties.

Cashew Nut WS,LP LWP, SP STYLE: NATURAL, Specification: As per AFI Standard MOISTURE: 5% BROKEN: 5% Packing: Vacuum bag/ tin and carton With 25/50 LB / Vacuum bag and 11.34 Kg / Tin, Two Tins per carton. BRAND: Minhlinh Cashew Nut Or As Buyer Requirement Container capacity: 15.876 MT/ 20FCL Origin: Viet Nam Port of loading: Ho Chi Minh Port, Viet Nam SAFE'S FOOD Certificate: HACCP. ISO AND FDA NO 17710941174 For CIF price, please advise Seaport you want to ship to. Sample: Available

CASHEW NUT W240 Item Code: WW240 STYLE: NATURAL, Specification: As per AFI Standard MOISTURE: 5% BROKEN: 5% Packing: Vacuum bag/ tin and carton With 25/50 LB / Vacuum bag and 11.34 Kg / Tin, Two Tins per carton. Container capacity: 15.876 MT/ 20FCL Origin: Viet Nam Port of loading: Ho Chi Minh Port, Viet Nam SAFE'S FOOD CERTIFICATE: HACCP. ISO AND FDA NO 17710941174 For CIF price, please advise Seaport you want to ship to. Sample: Available

FH SERIES OF PRODUCTS: FH products are Pure nonionic derived the endosperm of guar polysaccharide (Cyamopsos tetragonolobus). The products are unique with ultra-high viscosity with fastest hydration characteristics as shown in Figure 1 below. Also, when added with other drilling components, to seawater, a KCl solution or other aqueous system, the product suspension disperses readily without lumping, even under low-shear conditions generating most of its full viscosity within just a few minutes. PRODUCT COMPATIBILITY: FH series of products are compatible with most of the chemicals and auxiliaries used in drilling operations. However, the products are not compatible with Arabic and Crystal gums. Also, in presence of borates they form elastic gel. PRODUCT APPLICATIONS: FH series of products are natural, high viscosity, fast hydrating non-Newtonian hydrocolloids with suitable cross linking components in diesel slurries and are versatile for continuous mix applications, where extremely fast hydration and subsequent viscosity development is required. They are excellent viscosifiers, stabilizers, thickeners and suspending agent for use in oil-drilling, workover fluids and several other oilfield applications like hydraulic fracturing, oil well stimulation, mud drilling, oil well capping, flocculent and liquid shoring etc. The product is used as a surfactant; synthetic polymer and deformer ideally suited for all rheological requirements of water based and brine based drilling fluids. Specifications:- PRODUCT : FH-35 FH-38 FH-42 CAS No. : 9000-30-0 9000-30-0 9000-30-0 Granulation : FINE FINE FINE APPEARANCE : OFF WHITE POWDER MOISTURE : 8% Max. 8% Max. 8% Max. PROTEIN (N X 6.25) : 5.0% Max 5.0% Max 5.0% Max ASH : 1.5% Max. 1.5% Max. 1.5% Max. ACID INSOLUBLE RESIDUE (A.I.R.) : 3% Max. 3% Max. 3% Max. CARBOHYDRATE (incl gum by difference) : 82% Min 82% Min 82% Min pH (1% Solution) : 5.5 ? 6.5 5.5 ? 6.5 5.5 ? 6.5 VISCOSITY : (0.48% Product in 2% KCL Sol. 2.5 mins mix @1500 RPM in waring blender) Fann 35sa Viscometer at 300 RPM, 25�C 3 Mins : 35 3 Min:38 3 Mins : 42 5 Mins : 37 5 Mins : 39 5 Mins : 43 30 Mins : 39 30 Mins : 42 30 Mins : 45 60 Mins : 40 60 Mins : 43 60 Mins : 47

Desiccated coconut We Have Quality Desiccated Coconut Powder The processes of desiccated coconut are as below: Removal of coconut husk, Removal of coconut shell, Removal of thick brown coconut skin, Washing of white coconut meat to remove foreign material, Blanching of white coconut meat to reduce the number of micro organism to the safe level fit for human consumption within its shelf life, Cutting of white coconut meat into the desired size ( will be medium and fine size levels ) Hot air blow drying the grated white coconut meat to reduce the moisture content from 19% to less than 3%, Cooling of desiccated coconut, Sieving of desiccated coconut to separate desiccated coconut as according to the desired size, Finally, packing of desiccated coconut. End Of Use :- Fillers inside Chocolate Bars Ingredients in biscuits, Toffees, and Chocolates Cake Decorations Baking Industry Snacks Frozen Food Industry, Ice Cream Specification: Moisture: 3% max FFA : 0.5% max Fat content: 60% min SO2 : 100ppm max Ecoli & Samonella: negative. Natural white, free from foreign matter. Flavour: Mild, fresh and sweet characteristic of coconut with no off-flavour and odour Contact us for More Inquiry

Desiccated coconut We Have Quality Desiccated Coconut Powder The processes of desiccated coconut are as below: Removal of coconut husk, Removal of coconut shell, Removal of thick brown coconut skin, Washing of white coconut meat to remove foreign material, Blanching of white coconut meat to reduce the number of micro organism to the safe level fit for human consumption within its shelf life, Cutting of white coconut meat into the desired size ( will be medium and fine size levels ) Hot air blow drying the grated white coconut meat to reduce the moisture content from 19% to less than 3%, Cooling of desiccated coconut, Sieving of desiccated coconut to separate desiccated coconut as according to the desired size, Finally, packing of desiccated coconut. End Of Use Fillers inside Chocolate Bars Ingredients in biscuits, Toffees, and Chocolates Cake Decorations Baking Industry Snacks Frozen Food Industry, Ice Cream Specification: Moisture: 3% max FFA : 0.3% max Fat content: 62% min SO2 : 100ppm max Ecoli & Samonella: negative. Natural white, free from foreign matter. Flavour: Mild, fresh and sweet characteristic of coconut with no off-flavour and odour

Desiccated coconut We Have Quality Desiccated Coconut Powder The processes of desiccated coconut are as below: Removal of coconut husk, Removal of coconut shell, Removal of thick brown coconut skin, Washing of white coconut meat to remove foreign material, Blanching of white coconut meat to reduce the number of micro organism to the safe level fit for human consumption within its shelf life, Cutting of white coconut meat into the desired size ( will be medium and fine size levels ) Hot air blow drying the grated white coconut meat to reduce the moisture content from 19% to less than 3%, Cooling of desiccated coconut, Sieving of desiccated coconut to separate desiccated coconut as according to the desired size, Finally, packing of desiccated coconut. End Of Use :- Fillers inside Chocolate Bars Ingredients in biscuits, Toffees, and Chocolates Cake Decorations Baking Industry Snacks Frozen Food Industry, Ice Cream Specification: Moisture : 3% max FFA : 0.3% max Fat content : 62% min SO2 : 100ppm max Ecoli & Samonella : negative. Natural white, free from foreign matter. Flavour: Mild, fresh and sweet characteristic of coconut with no off-flavour and odour

Desiccated coconut We Have Quality Desiccated Coconut Powder The processes of desiccated coconut are as below: Removal of coconut husk, Removal of coconut shell, Removal of thick brown coconut skin, Washing of white coconut meat to remove foreign material, Blanching of white coconut meat to reduce the number of microorganism to the safe level fit for human consumption within its shelf life, Cutting of white coconut meat into the desired size ( will be medium and fine size levels ) Hot air blow drying the grated white coconut meat to reduce the moisture content from 19% to less than 3%, Cooling of desiccated coconut, Sieving of desiccated coconut to separate desiccated coconut as according to the desired size, Finally, the packing of desiccated coconut. End Of Use:- Fillers inside Chocolate Bars Ingredients in biscuits, Toffees, and Chocolates Cake Decorations Baking Industry Snacks Frozen Food Industry, Ice Cream Specification: Moisture: 3% max FFA : 0.3% max Fat content: 62% min for high fat and 30 % +/- 5 % for low fat SO2: 100ppm max E-coli & Salmonella: negative. Natural white, free from foreign matter. Flavor: Mild, fresh and sweet characteristic of coconut with no off-flavor and odor Contact us for More Inquiry

Desiccated coconut We Have Quality Desiccated Coconut Powder The processes of desiccated coconut are as below: Removal of coconut husk, Removal of coconut shell, Removal of thick brown coconut skin, Washing of white coconut meat to remove foreign material, Blanching of white coconut meat to reduce the number of microorganism to the safe level fit for human consumption within its shelf life, Cutting of white coconut meat into the desired size ( will be medium and fine size levels ) Hot air blow drying the grated white coconut meat to reduce the moisture content from 19% to less than 3%, Cooling of desiccated coconut, Sieving of desiccated coconut to separate desiccated coconut as according to the desired size, Finally, the packing of desiccated coconut. End Of Use:- Fillers inside Chocolate Bars Ingredients in biscuits, Toffees, and Chocolates Cake Decorations Baking Industry Snacks Frozen Food Industry, Ice Cream Specification: Moisture : 3% max FFA : 0.3% max Fat content: 62% min for high fat and 30 % +/- 5 % for low fat SO2: 100ppm max E-coli & Salmonella: negative. Natural white, free from foreign matter. Flavor: Mild, fresh and sweet characteristic of coconut with no off-flavor and odor Contact us for More Inquiry

Desiccated coconut We Have Quality Desiccated Coconut Powder The processes of desiccated coconut are as below: Removal of coconut husk, Removal of coconut shell, Removal of thick brown coconut skin, Washing of white coconut meat to remove foreign material, Blanching of white coconut meat to reduce the number of a microorganism to the safe level fit for human consumption within its shelf life, Cutting of white coconut meat into the desired size ( will be medium and fine size levels ) Hot air blow drying the grated white coconut meat to reduce the moisture content from 19% to less than 3%, Cooling of desiccated coconut, Sieving of desiccated coconut to separate desiccated coconut as according to the desired size, Finally, the packing of desiccated coconut. End Of Use:- Fillers inside Chocolate Bars Ingredients in biscuits, Toffees, and Chocolates Cake Decorations Baking Industry Snacks Frozen Food Industry, Ice Cream Specification: Moisture: 5% max FFA : 0.3% max Fat content: 62% min for high fat and 30 % +/- 5 % for low fat SO2: 100ppm max E-coli & Salmonella: negative. Natural white, free from foreign matter. Flavour: Mild, fresh and sweet characteristic of coconut with no off-flavour and odour Contact us for More Inquiry

NOVEXIM Dear all customer Produced from freshly selected matured coconuts, Desiccated Coconut Low Fat is the dehydrated white coconut meat with lower fat content. Our products are unsweetened and do not contain any preservatives or additives. Desiccated Coconut Low Fat is most ideal for confectioneries and used as fillings, toppings and as ingredients especially for food manufacturers. Desiccated Coconut Low Fat is perfect for various industries that require the exhilarating feel of natural fibre in the product. As the product is more shelf stable compared to Desiccated Coconut High Fat, our Desiccated Coconut Low Fat is a good substitute for Desiccated Coconut High Fat. Bakeries Popularly used as topping for cakes and pastries; centre filling for buns; decoration for cakes; etc. Confectioneries â?? Very ideal as fillings for candy bars; chocolate coating, etc. Desiccated Coconut Low Fat should be stored in a clean, cool and dry place away from direct sunlight, chemicals and free from odors, under an ideal room temperature of between 26C to 3C. Ingredient Fresh Coconut Meat Oil : 60 - 65 % Color Natural white Appearance Free from insect infestation, foreign bodies and metal. Flavour Mild, fresh and sweet characteristics of coconut with no off-flavour or odour Packing In 3-ply Kraft paper bags with inner sealed polyliner Size of Packing 25 kg net per bag Qty Per 20ft FCL 280 bags x 25 kg net (7 metric tons) Qty Per 40â?? HC 560 bags x 25 kg net ( 14 metric tons)

NOVEXIM Dear all customer Produced from freshly selected matured coconuts, Desiccated Coconut Low Fat is the dehydrated white coconut meat with lower fat content. Our products are unsweetened and do not contain any preservatives or additives. Desiccated Coconut Low Fat is most ideal for confectioneries and used as fillings, toppings and as ingredients especially for food manufacturers. Desiccated Coconut Low Fat is perfect for various industries that require the exhilarating feel of natural fibre in the product. As the product is more shelf stable compared to Desiccated Coconut High Fat, our Desiccated Coconut Low Fat is a good substitute for Desiccated Coconut High Fat. Bakeries Popularly used as topping for cakes and pastries; centre filling for buns; decoration for cakes; etc. Confectioneries Very ideal as fillings for candy bars; chocolate coating, etc. Desiccated Coconut Low Fat should be stored in a clean, cool and dry place away from direct sunlight, chemicals and free from odors, under an ideal room temperature of between 26C to 32C. Ingredient Fresh Coconut Meat Oil : 60 - 65 % Color Natural white Appearance Free from insect infestation, foreign bodies and metal. Flavour Mild, fresh and sweet characteristics of coconut with no off-flavour or odour Packing In 3-ply Kraft paper bags with inner sealed polyliner Size of Packing 25 kg net per bag Qty Per 20ft FCL 280 bags x 25 kg net (7 metric tons) Qty Per 40HC 560 bags x 25 kg net ( 14 metric tons)

Shubhlaxmi Industries are manufacturer and exporter of Cardamom Seeds that are enriched with quality and goodness. We have always made sure that we meet international standards in terms of quality and purity. Green Cardamom is botanically known as Elettaria Cardamomum Maton and it belongs to family Zingiberacea. These are small blackish seeds enclosed in green pods. It has great flavor. They have scented property. The aroma is very pleasant and has a rich taste. Cardamom seeds are widely used in making tea masala. It is used in making Arabian welcome drink. Whole pods are used in making pulao and curries to make it aromatic. Cardamom powder is sprinkled over Indian sweets to make it taste better and look good. Cardamom is great in stimulating digestive system and controlling stomach acidity. It controls bad breathe. It has a remedial action against cough and bronchitis. Cardamom is known as queen of Indian spices. Specification HS Code : 09083190 Type & Variety : 6-7mm,7-8mm,8mm Ageb, Agb, Ags Variety ; Natural Green, Black, Split Pods Color : Deep Green, Fast Green, Black Moisture ; 9% Max Density G/l : 435g/l ,415 G/l ,385 G/l Immatured Seeds : 5% By Count Thrips : Nil Or 3 By Count Origin : Kerala,tamilnadu,karnataka,w.bengal Packing : 5/15/25/50 Kg Net Pp Bag/ Jute Bag/ Cartoon Quality Assurance : Sgs,geo-chem, Bureau Veritas Loading Capacity : 12mt In 20'fcl & 25mt In 40'fcl

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

There Are 3 Types of Wood: - Rubber Wooden - Ash Wooden - Oak Wooden