Amonium sulphate 1)granules specification: Nitrogen %:20.5% min Moisture: 2.0% max Size:2-5 mm 90% 2) white crystal, white crystalline powder specification: Nitrogen %:20.5% min Moisture: 0.5% max Free aicd (as h2so4) : 0.08 max Fob china main port
Sodium sulphate anhydrous Specification: Sodium sulphateú¿na2so4ú¬ :99.0%min Water-indissoluble :0.05%max Calcium magnesium (count mg) : 0.15%max. Chlorideú¿count clú¬ :0.35%max. Fe : 0.002%max. Water : 0.20%max Whiteness :82 %min Ph value 9-11 Packing: 50kg pp/pe bag 25kg/pp pe bag
Monoammonium phosphate (map) Specification: 1)tech grade Main contents% :99 min Phosphorus pentoxide% :61.0 min Nitrogen, as n %: 11.8 min Ph of 1% water solution:4.4-4.8 Moisture% :0.2 max Water insoluble % : 0.10 max . 2)food grade Main contents% : 99 min Phosphorus pentoxide% :61.0 min Nitrogen, as n % :11.8 min Ph of 1% water solution :4.4-4.8 Moisture% :0.2 max Heavy metals, as pb % : 0.001 max Arsenic, as as % :0.0003 max Fluoride as f % :0.005 max Water insoluble % :0.10 max 3) 11:44:0 Formulation: 11:44:0 Nitrigen (n) :11% Total phosphorus (as p2o5) :44% Granular: 2-4mm 90% 25kg/pp pe bag
Calcium chloride (cacl2) 1) calcium chloride --- 74-77% Calcium chloride (cacl2)% : 74.0-77.0 min Magnesium and alkali metals chloride by nacl)% : 5.5 Water insoluble substance % : 0.05max Alkalinity (by ca(oh)2)% : 0.2 Sulfate(by caso4)% : 0.1min Ph value : 8-10 . 2) calcium chloride --- 90~95% Calcium chloride (cacl2)% : 90.0-95.0 min Magnesium and alkali metals chloride by nacl)% : 5 Water insoluble substance % : 0.05max Alkalinity (by ca(oh)2)% : 0.2 Sulfate(by caso4)% : 0.1min Ph value : 8-10 Remarks: flakeú¼powder, ú¼prill are available. Packing:25kg/pp pe bag 25kg/pp pe bag
Magnesium chloride (46%, 45%, 40%) 46% white, 45% yellow, 40% yellow 1) 46% white magnesium chloride Mgcl2 : 46.00 min Calcium ion (ca2) :0.14 max Sulfate ion (so42) :1.0 max Metal chloride (as cl) :0.60 max Infusibility in water :0.20 max Chromaticity (apha) : 50 max 2) 45% yellow magnesium chloride Mgcl2 : 45.00 min Sulfate ion (so42) : 2.8 max Metal chloride (as cl) : 0.20 max 3) 40% yellow magnesium chloride Mgcl2 : 40.00 min Sulfate ion (so42):3.5 max 25kg/pp pe bag
Fully refined paraffin wax 58# Melting point: 58-60 (degree c) Oil content : 0.8% max Chroma : 25# max Light invariability : 4 max Needle penetration (25 degree c 100g 1/10mm): 19 max Odor : 2max Physical impurities And moisture: nil We can supply semi refined (#52, #54, #56, #58)and fully refined (#54, #56, #58, #60, #62, #64)paraffin wax, Semi-refined paraffin wax 58#ú¦ Melting point: 58-60 (degree c) Oil content : 1.5% max Chroma : 25#~28# max Light invariability : 6 max Needle penetration (25 degree c 100g 1/10mm): 20 max Odor : 2max Physical impurities And moisture: nil 25kg/pp pe bag
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Molecular formula: NaH2PO4.2H2O Molecular weight: 156.01 CAS No.: 13472-35-0 EINECS No.: 231-449-2 H.S CODE: 28352200 Appearance: White granule crystal; Density: 1.915; Melting point: 57.40íµ; Dissolved in water; Undissolved in organic solvent. Usages: Modifier, emulsifier, nutritional supplement, etc. 25Kg, 50Kg,1000kg in braided bag lined with plastic. Store it in ventilated, dry and clean place. Moisture proof.
Molecular Formula: Na2O SiO3 Cas No.: 6834-92-0 Appearance : white, uniform, beaded. Characteristics: This product possesses high alkaline and defoul character, which is easy to soluble in water, good dispersibility and emulsifiability, not soluble in alcohol. Na2O - 28.0-30.0% SiO2 - 27.3-29.2% Whiteness - 80% Min Fe - 100ppm Max Bulk density - 0.80-0.97g/cc Particle Size(14-60mesh) - 90% Min
Aluminum Tripolyphosphate Quick Details Product Name:� Aluminum Tripolyphosphate CAS NO: 13939-25-8 Formula:� AlH2P3O10 Appearance: White Powder Aluminum Tripolyphosphate Technical specifications: Item Unit Specification Whiteness % 85-90 Al2O3 wt.% 10-20 P2O5 wt.% 30-40 Moisture wt.% Max1.5 Oil absorption ml/100g 25-35 The PH Value â?? 6-7 Residue on sieve (800�¼m)% wt.% Max0.5
Purity 98% Usage/Application Water Treatment Packaging Details 50 L HDPE DRUM Physical State Liquid Grade Standard Technical CAS No 7681529 Melting Point 18 Degree Celsius Density 1.11 g/cm3 Boiling Point 101 Degree Celsius Molar Mass 74.442 g/mol Chemical Formula NaCIO IUPAC Name Sodium hypochlorite Sodium Hypochlorite Liquid
Psyllium Husk Powder: Psyllium husk powder is the pulverized form of husk. Its gradient depends on its sieve size. It is cooling, laxative, anti-diabetic, antichronic, soothing, etc. Specifications: All the specifications are same as per psyllium husk. Mesh a size varies from 40# to 100# is available as per demand. Applications: Main use in pharmaceutical formulations, lubricating laxative. Useful in the treatment of intestinal tract problems like constipation and other minor disorders. It is commercially used in Ice-creams as a substitute of sodium alginate as a stabilizer. Also used in fresh fruit drinks, Jam, Bread, Biscuits, Rice cakes, instant noodles, breakfast cereals, etc. Improves Softness and Texture, works as binder and stabilizer in pharmaceutical industry. To avoid the stickiness in throat and mouth some companies prepare capsules for regular consumption.
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.
Construction chemicals, dispersing agents, emulsifier & surfactants, agro fertilizer chemicals, tolyltriazole, potassium bromide, potassium chloride, potassium nitrate, potassium iodide, potassium nitrite, sodium citrite, stearic acid, xanthan gum, guar gum, citric acid anhydrous, citric acid monohydrate, soya lecithin liquid, sunflower lecithin, polyglycerol polyricinoleate (pgpr), sodium gluconate, benzotriazole.Exporter
Caustic soda (flake/solid), 99%/96%, sodium tripolyphosphate (STPP), titanium dioxide (rutile/anatase), zinc oxide, 99%/99.7%97.5% and other chemical products.
Titanium dioxide, caustic soda, polyvinyl chloride resin pvc, iron oxide, melamine, dioctyl phthalate [DOP], sodium tripolyphosphate [STPP], carboxy methylated cellulose, and other chemical materials.