Sunflower Oil, Sisal Fibers ,Black Pepper And Palm Oil . The best way to reach
Quality: Crude, refined Packing: In bulk, Flexi-tanks p/22000l Season: All year round Origin: Argentina / Brazil Annual production volume: 50000ton Container capacity: 16-22ton
ANALYSIS VALUES Organoleptic Bright, clear; with absence of foreign odors and flavors Peroxide index 0.1 – 1.0 (meq O2 / Kg) Free fatty acid as oleic acid 0.03 – 0.07 (g / 100g) Lovibond color Yellow 10 – 15 (in 133.35mm cell) Red 0.6 – 1.5 (in 133.35mm cell) Unsaponifiable matter Max.: 1.00 (g / 100g) Soap Max.: 10 (ppm) Winter Test Oil will remain clear after cooling it for 24hs a 0ºC Moisture and volatile matter Max.: 0.05 (g / 100g) Impurities Will not contain naked eye Insoluble impurities Max.: 0.02 (g / 100g) Specific gravity at 25ºC 0.9133 – 0.9175 Refractive index at 25ºC 1.4706 – 1.4740 Iodine index 110 – 140 (g I2 / 100g) Saponification value 188 – 192 (mg OHK / g) Halphen – Gastaldi test Negative Linolenic acid Max.: 0.3 (as fatty acid / 100g of total fatty acids)
It's a non-volatile oil pressed from the seeds of the sunflower and is commonly used as an oil for frying. ... It's a non-volatile oil pressed from the seeds of the sunflower and is commonly used as an oil for frying. Refined Sunflower Seed Oil Product sunflower oil Processing Refined Transparency without lees Smell and taste depersonalized oil odourless Color number,mg of iodine â?¥ 10 Acid value,mg kon/g â?¥0.25 Mass fraction of not fat admixtures,% Absence Peroxide value,�½ O2 Mmol/kg â?¥ 2.0 Mass fraction of moisture and volatiles content,% â?¥ 0.10 Mass fraction of phosphorus-containing substances in terms of stearooleoletsytyn,% Absence Our sunflower oil corresponds to the Premium grade. Ideal for frying and for salads. This is a good nutritious food product rich in vitamin E, as it is produced by cold pressing without chemical extraction. In the refining process, chemical solvents are also not used, which leaves the oil even after refining very rich in vitamins and vegetable fats with a minimum oxidation index, which gives an shelf life of up to 18 months. I am sure you will be glad to have in your arsenal our competitive oil at a price corresponding to quality.
Black Pepper Oleoresin Botanical: Piper nigrum Family: N.O. Piperaceae Hindi Name: Gol Mirch General Description: The best Pepper of commerce comes from Malabar. Pepper is mentioned by Roman writers in the fifth century. The plant can attain a height of 20 or more feet, but for commercial purposes it is restricted to 12 feet. The plant is propagated by cuttings and grown at the base of trees with a rough, prickly bark to support them. Between three or four years after planting they commence fruiting and their productiveness ends about the fifteenth year. The berries are collected as soon as they turn red and before they are quite ripe; they are then dried in the sun. Geographical Sources: Black pepper is native to Malabar, a region in the Western Coast of South India; part of the union state Kerala. It is also grown in Malaysia and Indonesia since about that time when it was found in the Malabar Coast. In the last decades of the 20th century, pepper production increased dramatically as new plantations were founded in Thailand, Vietnam, China and Sri Lanka. The most important producers are India and Indonesia, which together account for about 50% of the whole production volume History/Region of Origin: In South India wild, and in Cochin-China; also cultivated in East and West Indies, Malay Peninsula, Malay Archipelago, Siam, Malabar, etc. Varieties -> in trade, the pepper grades are identified by their origin. In India -> The most important Indian grades are Malabar and Tellicherry (Thalassery). The Malabar grade is regular black pepper with a slightly greenish hue, while Tellicherry is a special product. Both Indian black peppers, but especially the Telicherry grade, are very aromatic and pungent. In the past, Malabar pepper was also traded under names like Goa or Aleppi. Cochin is the pepper trade center in India. In South East Asia, the most reputated proveniences for black pepper are Sarawak in Malaysia and Lampong from Sumatra/Indonesia. Both produce small-fruited black pepper that takes on a greyish colour during storage; both have a less-developed aroma, but Lampong pepper is pretty hot. Sarawak pepper is mild and often described fruity. Description: Oleoresin Black Pepper is the natural extract of dried tender berries of Piper Nigrum Linn of family Piperaceae. Manufacturing Process: It is obtained by the solvent extraction of Black Pepper and the solvent traces are removed by distilling it in vacua at controlled temperature. Physical Appearance: It is a yellowish brown viscous liquid with pungent slightly biting aroma of Black Pepper.
Black pepper and white pepper are made from the Piper nigrum plant. Black pepper is ground from dried, whole unripe fruit. White pepper is ground from dried, ripe fruit that has had the outer layer removed. The black pepper and white pepper powder are used to make medicine. In foods and beverages, black pepper, white pepper, and pepper oil (a product distilled from black pepper) are used as flavoring agents. We can offer Black Pepper MG1, TGSEB, A55, Grade 1, Special Grade 1, FAQ, 500-550-600 gl We can offer Black Pepper from India, Vietnam, Sri Lanka, and Indonesia.
NATURAL SISAL FIBER AND YARN OF KENYAN ORIGIN 1.sisal fiber from best sisal hemp 2.SSUG/UG/Polished grades 3.best service and best price SUITABLE FOR -Gypsum -Cove Decorative -Molding -casting -plaster architectural moldings -casting Gypsum & Fixing GRG ETC...... Sisal ORIGIN: KENYA color: natural white, cream and between white and cream. - length: 110-130 cm - bales of 100kg and 250 kg - 28 ton container/40 foot container - Grade A (UG) Grade- UG Purity: 98-99.5 % min Foreign matter: 0.5% Humidity :10 -13%+
Product Name Black pepper Place of Origin - kenya Style - Dried Processing Type - Raw Name - Black pepper Drying Process - AD Color - Black Grade - 100% Pure Natural
Natural Sisal Fiber Type 1 Type 2 Type 3 Type 4 Sisal Fiber UG Grade Length: 110CM-130CM with a tolerance of 20%. Moisture: 10%-13% Impurity: 0-3% Classification per Grade: TYPE 1 - Colour whitish/soft cream, well brushed humidity maximum 14% without knots. Color: natural white, Brown and between white and brown. TYPE 2 - Colour cream/yellowish, well brushed humidity maximum 14% without knots. TYPE 3 - Colour cream/yellowish, well brushed humidity maximum 14%, without knots. REFUGOS (REJECT) - Colour brownish/green, humidity maximum 14%, presence of knots and high percentage of impurities. BUCHA (TOW) - Colour yellowish/brownish, humidity maximum 14%, presence of knots and a very high level of dust.
Oils And Fats Sunflower Oil
