Cas 15630 89 4 Sodium Per Carbonate Suppliers and Manufacturers

Grade: 1. Carbon Black PL330J 2. Carbon Black PL330C 3. Carbon Black PL330C 4. Carbon Black PL550C 5. Carbon Black PL550B 6. Carbon Black PL550C 7. PL660B Beads 8. Carbon Black P330 9. Carbon Black P550 10. PL772B Beads Purity: 1.OAN (ml/100 gm) >90 2.OAN (ml/100 gm) >90 3.OAN (ml/100 gm) >95 4.OAN (ml/100 gm) >100 5.OAN (ml/100 gm) >100 6.OAN (ml/100 gm) >100 7.DBP No (OAN) (cc/100 gm) >100 8.DBP No (OAN) (cc/100 gm) >100 9.DBP No (OAN) (cc/100 gm) >105 10.DBP No (OAN) (cc/100 gm) >90 Actual price will be provided after your enquire.

S.N CAS No. Item 1 100-21-0 Terephthalic acid 2 67763-03-5 Silsesquioxanes 3 9003-01-4 Acrylic acid 4 1333-86-4 Carbon black 5 80-62-6 Methyl methacrylate 6 61788-97-4 Haloperidol 7 75-38-7 1,1-difluoroethylene 8 100-42-5 Styrene 9 9002-84-0 Poly(tetrafluoroethylene) 10 124-04-9 Adipic acid 11 107-21-1 Ethylene glycol 12 126-30-7 Neopentyl glycol 13 85-44-9 Phthalic anhydride 14 106-89-8 Epichlorohydrin 15 9003-08-1 Amino resin 16 9006-03-5 Chlorinated rubber 17 13463-67-7 Titanium dioxide 18 12227-89-3 Iron Oxide Black 19 922-67-8 Methylpropiolate 20 538-24-9 Trilaurin 21 9011-05-6 Urea formaldehyde 22 79-41-4 Methacrylic acid 23 1314-13-2 Zinc oxide 24 80-05-7 Bisphenol A 25 121-91-5 Isophthalic acid

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.

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.

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.

ITO GLOBAL GRUOP, Sale Offer Carbon anode FC 90% -96% , clean , containers will be loaded full capacity. Our monthly supplying capacity 1000 ton 1-Carbon-95-97-% 2-Sulphur-0.95-% 3-Ash Content-1-% 4-V-M 0.30-% 5-Moisure 0.90-%

1 63148-62-9 Silicone oil 2 77-92-9 Citric acid 3 9003-05-8 Polyacrylamide 4 7664-39-3 Hydrogen fluoride 5 9000-11-7 Carboxymethyl cellulose 6 7757-82-6 Sodium sulfate 7 68-04-2 Sodium citrate 8 7664-38-2 Phosphoric acid 9 1310-73-2 Sodium hydroxide 10 497-19-8 Sodium carbonate 11 139-33-3 EDTA disodium 12 67-63-0 Isopropanol 13 25322-68-3 Polyethylene Glycol 14 144-55-8 Sodium bicarbonate 15 4404-43-7 Fluorescent Brightener 28 16 7758-29-4 Sodium tripolyphosphate 17 7601-54-9 Trisodium phosphate 18 532-32-1 Sodium benzoate 19 5329-14-6 Sulfamic acid 20 142-91-6 Isopropyl palmitate 21 7782-99-2 Sulfurous Acid 22 9014-01-1 Subtilisin (Compound proteinase) 23 1344-09-8 Sodium silicate 24 6834-92-0 Sodium metasilicate 25 7720-78-7 Ferrous sulfate

1 108-78-1 Melamine 2 37640-57-6 Melamine cyanurate 3 63428-83-1 Polyamide 4 106-50-3 1,4-phenylenediamine 5 9002-89-5 Poly(vinyl alcohol) 6 105-60-2 �µ-caprolactam 7 10578-34-4 Stearyl benzoate 8 108-31-6 Maleic anhydride 9 108-05-4 Vinyl acetate 10 26264-06-2 Calcium dodecylbenzene sulfonate 11 111-69-3 Adiponitrile 12 924-42-5 N-Methylolacrylamide 13 100-20-9 Terephthaloyl Chloride 14 99-63-8 Isophthaloyl Chloride 15 1338-02-9 Copper naphthenate 16 6153-56-6 Oxalic acid dihydrate 17 79-10-7 Acrylic acid 18 75-01-4 Chloroethene 19 25190-06-1 Poly(butylene oxide) macromolecule 20 77-99-6 Trimethylol propane

1 117-81-7 Bis(2-ethylhexyl) phthalate 2 117-84-0 Di-n-octyl phthalate 3 85-69-8 Butyl 2-ethylhylhexyl phthalate 4 84-61-7 Dicyclohexyl phthalate 5 84-74-2 Dibutyl phthalate 6 84-69-5 Diisobutyl phthalate 7 131-11-3 Dimethyl phthalate 8 84-66-2 Diethyl phthalate 9 20548-62-3 Bis(7-methyloctyl) phthalate 10 68515-49-1 Diisodecyl phthalate 11 84-75-3 Di-n-hexyl phthalate 12 6422-86-2 Dioctyl terephthalate 13 137-89-3 Bis(2-ethylhexyl) isophthalate 14 123-79-5 Dioctyl adipate 15 122-62-3 Bis(2-ethylhexyl)sebacate 16 109-43-3 Bis(n-butyl)sebacate 17 512-56-1 Ttrimethyl phosphate 18 126-73-8 Tributyl phosphate 19 8013-07-8 Epoxidized soya bean oil 20 77-93-0 Triethyl citrate

Molybdenum 4 % Nickel 3 %. Aluminium 28%, Material in stock 500 Ton regular per month.

1 27176-87-0 Dodecylbenzenesulphonic acid 2 151-21-3 Sodium dodecyl sulfate 3 9016-45-9 Nonylphenol Ethoxylate 4 63449-41-2 Benzalkonium Chloride 5 139-07-1 Dodecyldimethylbenzylammonium chloride 6 9004-82-4 AES 7 6863-42-9 Coconut oil acid diethanolamine 8 683-10-3 Lauryl betaine 9 25155-30-0 Sodium dodecyl benzene sulfonate 10 107-43-7 Betaine 11 112-00-5 Dodecyltrimethylammonium chloride 12 25496-72-4 Glyceryl monooleate 13 1120-02-1 Octadecy trimethyl ammonium bromide 14 9005-64-5 Polysorbate 20 15 9005-67-8 Tween 60 16 68213-23-0 Fatty alcohol polyglycol ether 17 68585-34-2 Sodium lauryl ether sulfate 18 9004-95-9 Polyethylene Glycol Monocetyl Ether 19 9004-98-2 Polyethylene glycol monooleyl ether 20 9003-11-6 Polyethylene-polypropylene glycol

S.N CAS No. Item 1 9003-07-0 Poly(propylene) 2 25766-59-0 Polycarbonate resin 3 26062-94-2 Poly(butylene terephthalate) 4 9002-86-2 poly(vinyl chloride) 5 9002-88-4 Polythene 6 9003-56-9 ABS Resin 7 25212-74-2 Poly(1,4-phenylene sulfide) 8 25135-51-7 Polysulfone 9 110-63-4 Butane-1,4-diol 10 9003-35-4 Phenol-formaldehyde resin 11 9003-53-6 Polystyrene 12 9011-14-7 Poly(methyl methacrylate) 13 26009-03-0 Poly(2-Hydroxyacetic acid) 14 24980-41-4 Polycaprolactone 15 31533-76-3 Polyphenyl ether 16 29658-26-2 PEEK 17 9002-81-7 PolyoxyMethylene 18 26023-30-3 Polylactic acid 19 63428-84-2 Polyamide 20 25038-59-9 Polyethylene terephthalate

1 141-78-6 Ethyl acetate 2 79-20-9 Methyl Acetate 3 123-86-4 Butyl acetate 4 108-32-7 Propylene carbonate 5 75-12-7 Formamide 6 127-19-5 N,N-dimethylacetamide 7 872-50-4 N-methylpyrrolidin-2-one 8 26171-83-5 1,2-butanediol 9 504-63-2 1,3-Propanediol 10 26761-45-5 2,3-Epoxypropyl neodecanoate 11 57-55-6 Propylene Glycol 12 108-94-1 Cyclohexanone 13 95-47-6 o-xylene 14 2238-07-5 Diglycidyl ether 15 122-60-1 Phenyl glycidyl ether 16 34590-94-8 Dipropylene glycol monomethyl ether 17 110-54-3 Hexane 18 109-99-9 Tetrahydrofuran 19 75-09-2 Dichloromethane 20 110-82-7 Cyclohexane

Animal Feed Grade:99% Industrial Grade--99% Food Grade--99%

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.

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.

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.

Caustic Soda Flakes Caustic Soda Pearls / Bead / Prill / Granule Caustic Soda solid Molecular formula: NaOH Molecule Weight: 40 H.S code: 28151100 CAS: 1310-73-2 UN number 1823 Dangerous Class 8 We use rich natural gas resources and its strategic of liquid alkali procurement, storage, transport conditions, gradually formed transportation and sale of liquid alkali, production and sales base Specifications(Caustic Soda Pearls 99%min): 1. Item: STANDARD 2. NaOH: 99% 3. Na2CO3:0.5%max 4. NaCL:0.03%max 5. Fe2O3: 0.005%max Packing in 25KG net PP bag lined with double PE inner bags. Specifications(Caustic Soda Flakes 99%min) 1. Item: Standard 2. NaOH: 99%min 3. Na2CO3: 0.5%max 4. NaCL:0.05%max 5. Fe2O3:0.005%max Packing in 25KG net PP bag lined with double PE inner bags. Specifications(Caustic Soda Solid 99%min) 1. Item: Standard 2. NaOH: 99%min 3. Na2CO3: 0.9%max 4. NaCL:0.15%max 5. Fe2O3: 0.01%max Packing in 200KG net sheet metal drugs.