Desiccated Coconut is the de-shelled, pared, washed, milled, blanched , dried, sifted and hygienically packed meat of the fresh and mature fruit of coconut (scientific name: Cocos nucifera L. ) Each pack is identified as to grade, production code/date and serial number. Other marking is stamped on the bag as required by buyer. A. PHYSICAL 1. Colour : White, free from yellow specks or other discolourations 2. Flavour/odour : Mild and sweet characteristics of coconut, free of foreign flavours and odours 3. Size : Fine granules of coconut 5. Granulation : No. of sieves (ASTM) % Retained On Mesh 7 (2.8 mm) 0 Mesh 14 (l.4 mm) 10 maximum Mesh 18 (l.O mm) 30 maximum Pan 65 - 80 B. CHEMICAL 1. Moisture,% 3.0 Maximum 2. Total Fat (D1yBasis), % 45 - 55 3. Free Fatty Acid (as !auric) Dry basis, % 0.10 maximum 4. pH (10% dispersion) 6.1 - 6.7 5. Residual S02, ppm < 10 C. MICROBIOLOGICAL 1. Total Plate Count, cfu/gram 5,000 maximwn 2. Yeast, cfu/gram 50 maximum 3. Moulds, cfu/gram 50 maximum 4. Enterobacteriaceae , cfu/gram 100 maximwn 5. Salmonella, per 50 gram Absence 6. E.coli, per 50 gram Absence
Desiccated Coconut is the de-shelled , pared , washed, milled , blanched , dried, sifted and hygienically packed meat of tbe fresh and mature fruit of coconut (scientific name: Cocos nucifera L. ) Each pack is identified as to grade, production code/date and se1ial number . Other marking is stamped on the bag as required by buyer. A. PHYSICAL 1. Colour : White, free from yellow specks or other discolourations 2. Flavour/odour : Mild and sweet characteristics of coconut, free of foreign flavours and odours. 3. Size : Extra fine granules of coconut 4. Granulation No. of sieves (ASTM) % Retained On Mesh I8 ( 1 .0 mm) 25 maximum Pan 75 - I 00 B. CHEMlCAL 1. Moisture, % 3.0 Maximum 2. Total Fat (Dry Basis), % 40 - 50 3. Free Fatty Acid (as !auric) Dry basis, % 0.10 maximum 4. pH ( 1 0% dispersion) 6.1 - 6.7 5. Residual S02, ppm < 10 C. MICROBIOLOGICAL 1. Total Plate Count. cfu/gram 5,000 maximum 2. Yeast, cfu/gram 50 maximum 3. Moulds, cfu/gram 50 maximum 4. Entcrobacteriaceae, cfu/gram 100 maximum 5. Salmonella, per 50 gram Absence 6. E.coli. per 50 gram Absence
Low Fat Desiccated Coconut Spec : Typical values for 100grams Calories : 482,72 Cal Total Fat : 45,03 gram Total Carbohydrate : 14,76 gram Protein : 4,03 gram Non GMO product Product is KOSHER Halal Certified
Product: Desiccated Coconut - Unsweetened Low Fat Flour (fine-grade) DESCRIPTION Desiccated Coconut is the de-shelled, pared, washed, milled, blanched, dried, sifted, hygienically-packed meat of the fresh and mature fruit of the coconut. A. PHYSICAL APPEARANCE 1. Color and Appearance: white, free from yellow specs or other discolorations. 2. Flavor and Odor: mild & sweet natural coconut flavor, free from foreign or objectionable flavor/ odor. 3. Size: fine granules of coconut. 4. Granulation: 1. Mesh 7 (2,8 mm): 0-0%. 2. Mesh 14 (1,4 mm): maximum at 10%. 3. Mesh 18 (1,0 mm): maximum at 30%. 4. Pan: 65-80%. B. CHEMICAL CONTENT 1. Moisture: maximum at 4,0%. 2. Fat: 50+/-5% on a dry-basis. 3. Free Fatty Acid (Lauric Acid): maximum at 0,10% on a dry-basis. 4. Residual:
Desiccated Coconut (DC) or coconut flour is the result of processing coconut that is mashed by slicing or shredding it without adding other ingredients and then drying it hygienically. DC nutritional value is quite high and resembles coconut in general. Starting from the content of fat, protein fiber, vitamins and minerals can be obtained from DC. The nutritional content is certainly good for the body in meeting daily nutrition. PHYSICAL 1. Colour : White, free from yellow specs or other discolorations 2. Flavour/ Odour : Mild and sweet characteristics of coconut, free of foreign flavors and odorous 3. Size : Fine granules of coconut CHEMICAL 1. Moisture Content, % : 4.0 maximum 2. Total Fat (Dry basis), % : 50 �±5 3. Free Fatty Acid (as lauric) Dry basis, % : 0.10 maximum 4. Residual SO2, ppm : < 10 5. pH (10% dispersion filtrate) : 6.1 to 6.7 6. Total Aflatoxins, ppb (DL : 4 ppb) : Not Detected 7. Organophosphorus pesticide residues, ppm (DL : 0.1 ppm) : None Detected INGREDIENT LIST Raw coconuts Packaging style : 25 Kgs 3 layers paper craft + inner plastic Port of Loading : Tanjung Priok, Jakarta, Indonesia Delivery Term : FOB Payments Term : T/T
Flavour : Mild & Sweet Color : White Size : Extra Fine Moisture Content : 2.5% Max Fat Content : 45% - 55% Residual SO2 : Free PH (10% Dispersion Filtrate) : 6.1 - 6.7 FFA (As Lauric) : 0.10% Max E. Coli (Type 1) : Negative / 10gr Salmonella : Negative / 50gr Packing : 25kg / Multiwall Paper Bag Supply Ability : 200 - 300 Tons / Month
Low Fat Desiccated Coconut is the ingredient produced from fresh and mature coconut meat that has been de-shelled, pared, washed, ground, steam blanched, dried, sifted and packed hygienically. Fat content 40 - 50%
Specification: 1. White, Mild and Sweet characteristics of coconut 2. 3,0% Max (Moisture), 45-55% (Fat Content) 3. Certified USDA Organic, FSSC 22000, Non GMO, KOSHER, etc 4. Packaging Bulk @25 Kg (Kraft Paper Bag With Inner Blue Liner), MOQ 12 MT (12000 Kg) 5. Shelf Life 12 Months
TYPE: High fat (min 62% fatness) / Medium fat (min 40% fatness) Grades: Medium Grade, Fine Grade Packaging: 3 Lines PP bag
Our desiccated coconut is a premium product made from carefully selected mature coconuts. Processed into fine, dried coconut shreds, it retains the natural flavor and aroma of fresh coconut. Perfect for a variety of culinary applications, desiccated coconut can be used in baking, cooking, and as a topping for desserts. Our product is free from additives and preservatives, ensuring you get the purest coconut experience.
Product Specifications Product: Desiccated Coconut Grade: Low Fat Fine Scope: This standard applies to the desiccated coconut product sold by PT Arsade Mitra Nugraha A. Physical 1. Colour: Natural white, free from yellow specs ot other discolourations 2. Flavour/Odor: Mild and sweet characteristics of coconut 3. Size: Fine granules of coconut 4. Granulation: No. Of sieves (ASTM) % Ratained On Mesh 7 (2.8 mm): 0 - 0 Mesh 14 (1.4 mm): 10 maximum Mesh 18 (1.0 mm): 30 maximum Pan: 65 - 80 B. Chemical 1. Moisture Content, % : 4.0 maximum 2. Total Fat (Dry Basis), % : 50 +5 3. Free Fatty Acid (as lauric) dry basis, % : 0.10 maximum 4. Residual SO2, ppm : Less than 10 5. pH (10% dispersion filtrate): 6.1 to 6.7 6. Total Aflatoxins, ppb (DL : 4 ppb): Not Detected 7. Organiphosphorus Pesticide residues, ppm (DL : 0,1 ppm) : None Detected C. Microbiological 1. Total Plate Count, cfu/g : 5,000 cfu/gram maximum 2. Yeast: 50 cfu/gram maximum 3. Moulds: 50 cfu/gram maximum 4. Enterobacteriaceae 100 : 100 cfu/gram maximum 5. E. Coli (Type I) : Negative/10 grams 6. Salmonella: Negative/50 grams D. Ingredient List Raw Coconuts E. Packaging and Packing Size Standard Packing: 25 kg Polyethylene-lined 3 ply kraft paper bags Optional Packing: 10 kg, 50 kg, 50 lbs, 100 lbs Depending on customer's requirements. F. Storage Condition Recommended storage between 50oF - 60oF (10-15.5oC) and 50%-60% relative humidity in clean odour free area and away from wall where coconut products will keep for 12 months. Avoid storage in high moisture area.
Unsweetened Desiccated Coconut - Low Fat Flour (Extra Fine) Color: White, free of yellow specs/other discoloration Flavor/Odor: Mild & sweet characteristics of coconut, free of foreign odors Size: Extra fine granules of coconut Granulation No. of sieves (ASTM) Mesh 18 (1.0 mm): 25% maximum Pan: 75-100% Moisture content : 2.5% maximum Total fat (Dry basis): 50 +/- 5% Free fatty acid (as lauric) (Dry basis): 0.10% maximum Residual SO2: Free pH (10% dispersion filtrate): 6.1-6.7 Total aflatoxins (DL : 4 ppb): Not detected Organophosphorus pesticide residues (DL: 0.1 ppm): Not detected Total plate count: 5,000 cfu/gram maximum Yeast: 50 cfu/gram maximum Moulds: 50 cfu/gram maximum Enterobacteriaceae 100: 100 cfu/gram maximum E. coli (Type 1): Negative/10 grams Salmonella: Negative/50 grams Ingredient: Raw coconuts Certifications: Kosher, Halal, FSSC 22000 (Food Safety), BPOM Packing: 25 kg net weight in multiwall paper bag with inner polyliner Shipment in 20 ft container: 12 ton Shipment in 40 ft container: 25 - 26 ton Price: Changes frequently, inquire to get the latest price Payment Terms: T/T Shipping Terms: FOB
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
Product : Dessicated Coconut Fine grade, Low fat Packing : 1x25 KG Loading : 20' FCL 360 bags (9 MT) 40' FCL 760 bags (19 MT) Origin : Thailand
Foods & agricultural products such as fruit, vegetable, green tea/black tea/oolong tea, mushroom, noodle, fresh & frozen dragon fruit (red/white flesh), frozen mango, frozen passion fruit, frozen banana, frozen watermelon, dried & frozen jackfruit, frozen avocado, frozen papaya, frozen guava, frozen capsicum, frozen ginger, frozen garlic, dried onion, dried garlic, dried turmeric, dried ginger, dried red chili, dried taro, dried jackfruit, dried potato, dried banana, fresh lime, fresh dragon fruit, frozen lemongrass, frozen turmeric, frozen ginger, frozen soursop, frozen sweet potato, frozen garlic., fresh banana, frozen banana, frozen carrot, fresh passion fruit, fresh jackfruit, fresh soursop, fresh papaya, fresh pineapple, fresh durian fruit, fresh lychee, fresh custard apple, fresh pomelo, fresh avocado, fresh pumpkin, fresh cabbage, fresh ginger, fresh galangal, frozen dragon fruit, desiccated coconut fine/medium, fresh dragon fruit, frozen pineapple, frozen watermelon, frozen pap.Exporter.
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
Guar Gum Types Food, Feed & Pharma Grades - Various particle sizes (very coarse to very fine). - • Various hydration rates (very slow to very fast). - • Various viscosities (1% solution in water = 50 cps to 7000 cps). - • Special deodourised grades. - • Special low microbiological count grades. Technical Grades Straight Guars: - Various particle sizes (very coarse to very fine). - Various hydration rates (very slow to very fast). - Various viscosities (1% solution in water = 50 cps to 8000 cps). - Special good Dry-Flow (Free-Flow) Guars. - Special Anti-Dusted Guars. Modified Guars and Guar Derivatives: - Fast hydrating / High Viscosity / Diesel Slurriable (particularly suitable for oil, gas and other deep well drilling and EOR operations like polymer flooding / fracturing), - Borated. - Reticulated. - Oxidised. - Depolymerised. - High water absorbance capacity. - Carboxymethyl (Anionic). - Hydroxypropyl (Nonionic). - Hydroxypropyltrimethyl chloride (Cationic). - Hydroxypropyltrimethyl chloride Hydroxypropyl (Cationic, double derivative). - Special good Dry-Flow (Free-Flow) Modified Guars / Guar Derivatives. - Special Anti-Dusted Modified Guars / Guar Derivatives. Guar gum is a fiber from the seed of the guar plant. Guar gum is used as a laxative. It is also used for treating diarrhea, irritable bowel syndrome (IBS), obesity, and diabetes; for reducing cholesterol; and for preventing “hardening of the arteries” (atherosclerosis). In foods and beverages, guar gum is used as a thickening, stabilizing, suspending, and binding agent. In manufacturing, guar gum is used as a binding agent in tablets, and as a thickening agent in lotions and creams. How does it work? Guar gum is a fiber that normalizes the moisture content of the stool, absorbing excess liquid in diarrhea, and softening the stool in constipation. It also might help decrease the amount of cholesterol and glucose that is absorbed in the stomach and intestines. There is some interest in using guar gum for weight loss because it expands in the intestine, causing a sense of fullness. This may decrease appetite. USES: Diarrhea. Adding guar gum to the tube feeding formula given to critical care patients may shorten episodes of diarrhea from about 30 days to about 8 days. High cholesterol. Taking guar gum seems to lower cholesterol levels in people with high cholesterol. Guar gum and pectin, taken with small amounts of insoluble fiber, also lower total and “bad” low-density lipoprotein (LDL) cholesterol, but don't affect “good” high-density lipoprotein (HDL) cholesterol or other blood fats called triglycerides. Diabetes. Taking guar gum with meals seems to lower blood sugar after meals in people with diabetes. By slowing stomach emptying, guar gum may also lessen after-meal drops in blood pressure that occur frequently in people with diabetes. Constipation. Irritable bowel syndrome (IBS).
Oils And Fats Coconut Oil
The Cashew tree (Anacardium Occidentale) is a tropical evergreen native to the Americas but is now widely cultivated in Asia and Africa. Cashew in its natural form is a soft, white, meaty kernel contained within the hard shells of kidney shaped, raw cashew nuts. Cashew is consumed all over the world as a snack or used as a food ingredient. Every year, the world eats more than 600,000 metric tons of cashew. And fortunately, it’s a very healthy food. Cashew nuts are among the most nutritious nuts in the world. Cashew Nuts are low in fat, have zero cholesterol, are high in protein, and include a large amount of important vitamins and minerals. Every single cashew nut comes from its own cashew apple, which are grown on cashew trees and thrive in tropical climates. The nuts are then collected, dried, shelled, peeled, graded, and roasted.
Marigolds were first discovered by the Portuguese in Central America in the 16th century. Marigolds are hardy, annual plants and are great plants for cheering up any garden. Broadly, there are two genuses which are referred to by the common name, Marigolds viz., Tagetes and Celandula. Tagetes includes African Marigolds and French Marigolds. Celandula includes Pot Marigolds. Kingdom : Plantae Division : Magnoliophyta Class : Magnoliopsida Order : Asterales Family : Asteraceae Genus : Tagetes, Calendula Marigolds come in different colors, yellow and orange being the most common. Most of the marigolds have strong, pungent odor and have has great value in cosmetic treatment. There are many varieties of Marigolds available today. Some of the major Marigold varieties are listed below: African or American Marigolds (Tagetes erecta): These marigolds are tall, erect-growing plants up to three feet in height. The flowers are globe-shaped and large. Flowers may measure up to 5 inches across. African Marigolds are very good bedding plants. These flowers are yellow to orange and do not include red colored Marigolds. The Africans take longer to reach flowering stage than the French type. French Marigolds (Tagetes patula): Marigold cultivars in this group grow 5 inches to 18 inches high. Flower colors are red, orange and yellow. Red and orange bicolor patterns are also found. Flowers are smaller, (2 inches across). French Marigolds are ideal for edging flowerbeds and in mass plantings. They also do well in containers and window boxes. Signet Marigolds (T. signata 'pumila'): The signet Marigolds produce compact plants with finely divided, lacy foliage and clusters of small, single flowers. They have yellow to orange colored, edible flowers.The flowers of signet marigolds have a spicy tarragon flavor. The foliage has a pleasant lemon fragrance. Signet Marigolds are excellent plants for edging beds and in window boxes. Mule Marigolds: These marigolds are the sterile hybrids of tall African and dwarf French marigolds, hence known as mule Marigolds. Most triploid cultivars grow from 12 to 18 inches high. Though they have the combined qualities of their parents, their rate of germination is low. Marigold (Calendula) is an extremely effective herb for the treatment of skin problems and can be used wherever there is inflammation of the skin, whether due to infection or physical damage; for example, crural ulceration, varicose veins, haemorrhoids, anal fissures, mastitis, sebaceous cysts, impetigo or other inflamed cutaneous lesions. As an ointment, Marigold (Calendula) is an excellent cosmetic remedy for repairing minor damage to the skin such as subdermal broken capillaries or sunburn. The sap from the stem is reputed to remove warts, corns and calluses.
