Calcium Chloride Prills Cas 10043 52 4 Suppliers and Manufacturers

Calcium chloride 74% or 94% (Granular/ Flake)

Calcium Chloride is a versatile food additive commonly used as a firming agent in canned vegetables and fruits, and in cheese-making. It is also used in pickling to maintain the crispness of vegetables. Specifications: Purity: 77%+ (depending on grade) Appearance: White powder, granules or flake Water Insoluble: 0.2% max Moisture Content: â?¤ 0.5% Storage: Store in a cool, dry place below 25�°C Shelf Life: 2 years Certifications: This product is manufactured according to food-grade export standards and meets international requirements for safe food applications. The production process adheres to ISO certifications and ensures product consistency and quality for global distribution.

Commodity: Calcium chloride Molecular formula CaCl2 H.S code 28272000 Product feature Calcium chloride is an inorganic salt, which exists as solid or liquid. Solid calcium chloride is a white, crystal substance in the form of flake, granule, pellet or powder. With different crystallized water contents, it can be dihydrate or anhydrous. Liquid calcium chloride is a colorless, clear solution. As calcium chloride has such properties as quick dissolving, exothermic ability, attracting moisture from the air and surroundings, dissolving at very low temperature, Specifications: Analysis Item Standard Calcium chloride (CaCl2) 74%min,77% min,94%min Total Chlorinated Alkali: (NaCl) 5.0%max Magnesium Chloride(MgCl2) 0.5%max Insoluble matter in water 0.25%max Calcium Sulfate (CaSO4): 0.2%max Ferric Oxide (Fe2O3) 0.025%max Heavy Metal as Cu., Pb., Cd., Cr., Hg., As 0.005%max Application Mainly used in drying, melting snow for airport express and street, concrete desiccant and concreting fast, removing dust and oil industry. Exporting Packing :Plastic woven bag with PE ,25kg/50kg/1000kgs net weight or 25kg x 40 bags into one big bag or 40 bags on a pallet with shrink-wrapped Means of transportation :in containers or by bulk vessel with large quantity

Castor meal is also variously called castor meal, castor residue, castor extract & de-oiled castor cake Castor meal - the residue obtained from castor cake by the solvent extraction process - is one of the most versatile natural manures. It is truly organic manure which enhances the fertility of the soil without causing any damage or decay. It is enriched with the three big elements vital and conducive to the proper growth of crops - Nitrogen, Phosphorus and Potassium. It also has traces of nutrients like Manganese, Zinc and Copper, thus making it a balanced fertilizer. Moreover, it helps to neutralize the detrimental effects of chemical fertilizers. Apart from their contribution to Nutrients, they have a number of benefits in agriculture, which none of the synthetic fertilizers or pesticides can offer. They bring in the wonderful molecules that nature has designed to help the plants flourish naturally. They provide slow and steady nourishment, stimulation, protection from soil nematodes and insects; improve yields, and quality of product like taste, flavour, amino acid composition etc. The pressed cake obtained after the expression of castor bean. The solvent extracted cake, although rich in protein cannot be used as cattle fodder because of its toxicity. However, it can be used as a fertilizer. The protein content of castor seed meal varies from 21-48% depending upon the extent of decortications. It has an ideal amino acid profile with moderately high Cystine, mithionine, and isoleucine. But its ant nutritional substances, ricin, ricine and an allergen restrict its use in poultry feed, even at a very low level of inclusion. Castor Cake is an excellent fertilizer because of high content of N (6.4%), Phosphoric Acid (2.55%) and Potash (1%) and moisture retention. There is negative correlation between the contents of ricinine in castor seeds and oil content (r = -0.76). This content of ricinine in castor seed is determined by Agro climatic conditions. Nutrient content of Castor Cake: Organic matter - 75 - 80 %, Nitrogen - 4.0 - 4.5 %, Phosphorous - 1.5 %, Potassium - 1.25 - 1.5 %. It also contains some micro nutrients viz., Calcium, Magnesium, Sulphur, Iron, Zinc, Manganese, Copper etc. A typical composition of castor residue/meal is as follows: Nitrogen - 4% min. approx. Phosphorous - 1% min. approx. Potassium - 1% min. approx. Moisture - 10 - 12 % max. approx. Oil Content - 0.7% max. approx. Advantages: 1. It provides all the major & minor nutrients necessary for better plant growth. 2. It also helps in increasing the nutrient uptake by plants. 3. It improves the soil fertility and productivity. 4. It is known to protect the plants from nematodes and termites. 5. It improves the yield & quality of the farm produce. 6. It improves the physical, chemical and biological properties of soil

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.

Peanut : Nutritional value - eanut fruit contains protein, fat, carbohydrate, vitamin A, vitamin B6, vitamin E, vitamin K, and minerals such as calcium, phosphorus, iron and other nutrients, containing eight kinds of human amino acids and unsaturated fatty acids, , Choline, carotene, crude fiber and other substances. [4-5] fat content of 44% -45%, protein content of 24-36%, sugar content of about 20%. Rich in vitamin B2, PP, A, D, E, calcium and iron. And contains thiamine, riboflavin, niacin and other vitamins. Promote the development of human brain cells, enhance the role of memory.

Chinese Cabbage : Chinese cabbage is rich in nutrients, in addition to sugar, fat, protein, crude fiber, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, is still rich in vitamins, vitamin C, vitamin B2 content than apple, pear Respectively, 5 times higher, 4 times; trace elements zinc higher than meat, and can inhibit the absorption of nitrite amine molybdenum Which vitamin C, can increase the body's resistance to infection, for scurvy, gum bleeding, a variety of acute and chronic infectious diseases prevention and treatment. Cabbage contains cellulose, can enhance gastrointestinal motility, reduce the retention time of feces in the body to help digestion and excretion, thereby reducing the burden of liver and kidney to prevent the occurrence of a variety of stomach problems.

Melon Seeds : Nutritional value - 1. Sunflower seeds are rich in unsaturated fatty acids, high quality protein, potassium, phosphorus, calcium, magnesium, selenium and vitamins E, vitamin B1 and other nutrients 2. It contains a wealth of potassium on the heart has a protective function, to prevent a lot of benefits of hypertension 3. Sunflower seeds are rich in vitamin E, to prevent aging, improve immunity, the role of prevention of cardiovascular disease 4. Sunflower seeds contained in the plant sterols and phospholipids, can inhibit the synthesis of cholesterol in the human body to prevent excessive plasma cholesterol, to prevent atherosclerosis 5. Sunflower seeds also regulate brain cell metabolism, improve its role in inhibiting the function, it can be used for hypnosis

Lotus Roots : 1. Heat and cool blood: Lotus root born with cold, with heat and cooling effect, can be used to treat hot disease; lotus root sweet and more liquid, fever thirst, Nvxue, hemoptysis, blood is particularly useful. 2. Laxative diarrhea, spleen appetizer: Lotus lotus contains mucin and dietary fiber, with the human body, the cholesterol and triglycerides in the human body, so that it is discharged from the feces, thereby reducing the absorption of lipids. Lotus root exudes a unique fragrance, but also contains tannins, there is a certain spleen diarrhea effect, can increase appetite, promote digestion, open stomach health, beneficial to poor appetite, loss of appetite were restored to health. 3. Yi Xue Sheng muscle: Lotus nutrient value is very high, rich in iron, calcium and other trace elements, plant protein, vitamins and starch content is also very rich, there are obvious tonic blood, enhance the role of human immunity. Therefore, Chinese medicine called it: "the main fill in the spirit of God. 4. Hemostasis stasis: Lotus root contains a lot of tannic acid, a contraction of blood vessels, can be used to stop bleeding. Lotus can also cooling blood, blood, Chinese medicine that hemostasis without leaving stasis, is the disease of hyperthermia diet to share.

Hazelnut : Application of hazelnut - 1, in the field of food, hazelnut can be made of single food can also be made of sticky chocolate, candy, pastry and other processed foods. 2, hazelnut oil is about 54% of soybeans 2 to 3 times, is squeezed edible oil and a variety of industrial oil raw materials, oil can be used as feed or fertilizer. 3, stick can also be medicine. Hazelnut is rich in unsaturated fatty acids, with lower cholesterol, effectively prevent the occurrence of cardiovascular and cerebrovascular disease; hazelnut in the vitamin E content of up to 36%, with anti-aging, cure blood vessels hardening, moisturizing the skin , The stick contains anti-cancer chemical ingredients paclitaxel, can treat ovarian cancer and breast cancer and some other cancer, can extend the patient's life; stick in the magnesium, calcium and potassium and other trace elements in the high content of long-term food help To adjust blood pressure. 4, hazelnut shell is the production of shells activated carbon raw materials. Hazelnut can be sericulture.

Chestnut : Chestnut produces higher energy, is a nut type, contains the starch is very high. According to the investigation of dry chestnut carbohydrates reached 77%, fresh chestnuts have 40%, is the potato 2.4 times; chestnut which is 4% to 5% protein content, although not as peanut, walnut, but also than cooked The rice is taller. Fresh chestnuts contain vitamin C than the recognized vitamin C rich tomatoes to more, it is more than ten times the apple! Chestnut contains a wide range of minerals, potassium, magnesium, iron, zinc, manganese and other content than apples, pears and other common fruit is much higher, especially potassium-containing, than the so-called potassium-rich apple is also 4 times higher The chestnut not only contains a lot of starch, but also rich in protein, fat, B vitamins and other nutrients, heat is also high, chestnut vitamin B1.B2 rich in content, vitamin B2 content of at least 4 times the rice 100 grams also contains 24 mg of vitamin C, which is food can not match. Every 100 grams of protein containing 5.7 grams, 2 grams of fat, carbohydrates 40 to 45 grams, 25 grams of starch. Health chestnut vitamin content can be as high as 40 to 60 mg, cooked chestnut vitamin content of about 25 mg. Chestnut also contains calcium, phosphorus, iron, potassium and other inorganic salts and carotene, B vitamins and other ingredients.

Orange : Orange color is bright, sweet and sour, generally orange, is one of the most common fruit in people's life, peel can be used as medicine. Orange sweet acid, warm, into the lungs. The main treatment of chest stagnation, vomiting, Eat less, stomach yin deficiency, mouth thirst, Hyperactivity cough and excessive drinking. With appetizers, thirst quencher lungs effect. Orange nutrition is also very rich, an orange almost every day to meet the human body needs vitamin C content. And the orange contains more than 170 kinds of plant compounds and more than 60 kinds of flavonoids, most of which are natural antioxidants. Organs rich in nutrients are hypolipidemic, anti-atherosclerosis and other effects, the prevention of cardiovascular disease in the great benefit. Juice contains a substance called "Norlylin", with the ability to inhibit and kill cancer cells, the prevention of gastric cancer. Orange peel was orange-red, flesh was granular, and grapefruit is very similar. Orange peel thin meat, juicy sweet and sour, peeled orange orange water can overflow. Citrus fruit nutrient-rich, color and flavor and excellent, both fresh, but also processed into a variety of fruit juice-based processing products. Citrus production is the first of the fruit, citrus juice accounted for 3/4 of the juice, widely favored by consumers. According to the Central Health Research Institute, citrus per 100 grams of edible parts, containing 0.05 mg of riboflavin, 0.3 mg of niacin, 16 mg of ascorbic acid (vitamin C), 0.9 g of protein, 0.1 g of fat, 12 g of sugar, 0.2 grams of fiber, 0.4 grams of inorganic salts, 26 mg of calcium, 15 mg of phosphorus, 0.2 milligrams of iron, and 221.9 joules of calories. Orange carotene (vitamin A original) content after apricot, higher than other fruits.

Kiwi : The world's largest consumption of the first 26 kinds of fruit, kiwi is the most comprehensive. The content of Vc, Mg and trace elements in kiwifruit fruit was the highest. Among the top three low-sodium and high-potassium fruits, kiwi is at the top of the list because it contains more potassium than bananas and citrus. At the same time, the content of Ve and Vk in kiwifruit was determined to be excellent, low in fat and no cholesterol. According to the analysis, kiwi fruit vitamin content per 100 grams of fresh samples in general 100-200 mg, high up to 400 mg, about 5-10 times the citrus; sugar 8-14%, acid 1.4-2- 0%, but also with tyrosine and other amino acids 12 species. kiwi fruit contains a wide range of nutrients, most of the fruit is rich in one or two nutrients, but each kiwi can provide 8% DV folic acid, 8% DV copper, 8% pantothenic acid, 6% Fresh, 4% DV iron and vitamin B6, 2% DV phosphorus and Va as well as other vitamins and minerals. Kiwi in addition to kiwi alkali, proteolytic enzymes, tannin pectin and sugar and other organic matter, as well as calcium, potassium, selenium, zinc, germanium and other trace elements and the human body needs 17 kinds of amino acids, but also rich in vitamins, , Fructose, citric acid, malic acid, fat. A kiwi can provide a day more than twice the demand for vitamin C, known as the "king of fruit." Kiwi also contains good soluble dietary fiber, as the fruit of the most eye-catching place is contained in its superior antioxidant properties of plant chemical substances sod, according to the US Department of Agriculture research report, kiwi comprehensive antioxidant index in the Fruits among the top, second only to the thorns, blueberries and other small fruit, far stronger than apples, pears, watermelon, citrus and other daily fruits. And blueberries belong to the second generation of fruit is quite representative. Compared with sweet orange and lemon, kiwi fruit contains vitamin C ingredients are two times the first two fruits, so often used to fight against scurvy. Not only that, kiwi can stabilize mood, lower cholesterol, help digestion, prevent constipation, as well as thirst and diuretic and protect the role of the heart.