Find Verified Processed Food Beverages Products By Products Suppliers, Manufacturers and Wholesalers

Our Product
Item: Soy Feed Additive - Peptide Powder Enzymes
Origin: Taiwan
Colour: Yellow
Smell: -
Packing: 25/50Kg Pp
Monthly Supply: 1,000mt

We are able to supply banana powder
Grade : Food
Application of Usage : Food additives, main ingredient for various for ketchup and various sauces

1. Grade: Food/Feed/Industrial/Premium
2. Port loading: Malaysia/Philippines
3. Price: USD800/mt - 1200/mt FOB Port
4. Colour: Beige Light Powder
5. Monthly Supply: 300-500mt
6. Payment: L/C or Cash/TT
7. Packing: 25/50/Jumbo Bag

Banana Powder
Colour: Beige
Gauge: 13 - 16 Mesh
Origin: Malaysia / Thailand / Philippines
Grade: Feed
Smell: Natural
Price: USD700.00/mt
Max Supply / month: 500 - 1,000mt
Loading Port: Ditto
Packing: 25/50kg Pp Bag or Jumbo Bag

Banana Powder (Ripe Banana)
Colour: Yellowish
Origin: Malaysia / Philippines
Monthly Supply: 20 - 100mt
Taste: Aroma
Loading Port: Sabah Port
Price: USD3,500.00/mt FOB Port

Ready to ship Dried Garcinia

Scientific Name: Garcinia parvifolia 

Others name: Kundong, Brunei cherry, Asam aur aur

Benefits: Garcinia parvifolia, also known as kundong, has many potential health benefits, including antioxidant, anti-inflammatory, and antibacterial properties. The fruit is edible and can be eaten raw or cooked.

Stock: Seasonal stock 40kg

Product origin: Brunei

100% Pure Agarwood Extract
Sourced from Our Own Sustainable Agarwood Farm
Benefits:
Releases a rich, aromatic agarwood fragrance when burned
Helps relieve stress and alleviate pain
Supports healthy digestion, heart function, and kidney health

Palm oil is derived from the flesh of the fruit of the oil palm species E. Guineensis. In its virgin form, the oil is bright orange - red due to the high content of carotene.

Palmoil is semi - solid at room temperature; a characteristic brought about by its approx. 50 percent saturation level. Palm oil (and its products) has good resistance to oxidation and heat at prolonged elevated temperatures; hence, making palm oil an ideal ingredient in frying oilblends. Manufacturers and end - users around the world incorporate high percentages of palm oil in their frying oil blends for both performance and economic reasons.

In fact, in many instances, palm oil has been used as 100 percent replacement for traditional hydrogenated seed oils such as soybean oil and canola. Products fried in palm oil include potato chips, frenchfries, doughnuts, ramen noodles and nuts.

The oil palm produces two types of oils; crude palm oil (CPO) from the fibrous mesocarp and crude palm kernel oil (CPKO) from the kernels. Although both oils originate from the same fruit, palm oil is chemically and nutritionally different from palm kernel oil. It is one of the only two mesocarp oils available commercially, the other being olive oil.

In conventional milling process, the FFB's are steriliszed and the fruitlets stripped off. The loose fruitlets are then digested and pressed to extract the CPO. The kernels are separated from the fibrous mesocarp in the press cake and later cracked to obtained CPKO.


CHEMICAL COMPOSITION OF PALM OILS:

Crude Palm Oil is the richest natural source of Tocotrienols. The Malaysian Palm Oil Board (MPOB) has developed a special patented technology for extraction. The latest technology to purify Tocotrienols from the fruits of oil palm (Elais guineensis) was developed to produce a superior quality and purity.

PALM OIL

Palm oil, being a vegetable oils, is cholesterol - free. Having a naturally semi solid characteristic at room temperature with a specific origin melting point between 33'C to 39'C, it does not require hydrogenation for use as a food an ingredient.

CPO is deep orange red in colour due to the high content of natural carotenes. Palm oil is rich source of carotenoids and vitamin E which confers natural stability against oxidative deterioration.

Fractionation separates oil into liquid and solid fractions. Palm oil can be fractionated into liquid (olein) and solid (stearin) components.

Palm oil has a balanced ratio of unsaturated and saturated fatty acids. It contains 40% oleic acid (monounsaturated fatty acid), 10% linoleic acid (polyunsaturated fatty acid ), 45% palmitic acid and 5% stearic acid (saturated fatty acid). This composition results in an edible oil that is suitable for use in a variety of food applications.


WE SUPPLY IN;

PET 5 L
PET 1 L
25 L
Customer chice of parcking (T&C applicable)