CA2SO4 2H2O, offspec fertilizer, planting substrate, wastewater treamtent powder.Sourcing any kind of products in thailand and asian countires
Fuel, Latex, Essential Oil, Chemicals.Import, Export, Transform, Packing, Re-Packing, Producing
Sulphur and raffinate.
Product of Thailand.
Fish, seafood, Thai exotic fruit.
Frozen Thai cuisine foods, frozen shrimp, snack food.Thai restaurant in this region
1. charcoal 2. ubc aluminum cane 3. vessel spare part 3.1 engine base 3.2 long tail shaft flange 3.3 long shaft with accessories 3.4 propeller 3.5 gear lever assembly with all accessories, 3.6 gearbox 3.7 housing.
Tapioca starch, sago seed, betel nut, tamarind seed, thai sugar icumsa 45, thai rice, thai fish meal, palm fatty acid distillate (pfad), palm acid oil (pao), refined glycerin, thai fresh ginger.
Manure, organic fertiliser, organic pesticide and insecticide, rock powder such dolomite, leonadite, perlite, calcium carbonate, yipsum, phosphate, seeds, fruits like mangoes, papaya, all kind of beans, coconuts.
B-bright nourishing body oil Be the food maintains the skin directly at seeps can change the skin fast doesn't abandon oiliness slough on the skin without chemicals , produce from sesame oil , be pure , forest is centella asiatic a urban, decrease herbs mongoose, and the kind of tree many the breed , fragrant gentle of the kind of tree kisses the nature, use the food maintains the skin, 2-3 just drop, rub the skin while, the skin still have the moistness from back bath water caresses to give in the body, you will feel to arrive at cheerful stink, the soft and damp the skin, still the nutrient maintains the skin strongly to fully protect you A box have 10 dozens, 12.00 kg
Product: sugar-thailand Type: refined Icumsa: 45 Color: white and brown (grade: a) Specifications : Fit for human consumption Polarization: 99, 80 % minimum Moisture: 00.04% maximum Sulphate ash content: 00.04% maximum Granulation: medium to fine Solubility: 100% dry and free flowing Radiation: normal w/o presence of cesium or iodine, certified Colour: sparkling white. Maximum, 45 icumsa Sediment: none Smell: free of any odour Reducing sugar: 0.05% maximum by weight So2: 20 ppm maximum Substance: solid, crystal Magnetic particles: mg/kg maximum Max as: 1 ppm Max ps: 2 ppm Max cu: 3 ppm Hpn staph aureus: nil Free from: mould, unnatural odours, chemicals and insects Premium sugar suitable for human consumption Packaging: 25kg, / 50kg bags pp /pe bag..... Kindly state required packaging if different from the above Price per ton: usd 465 fob at any port, Thailand. Valid: 10, july-2016 Quality: 1,000 mt Payment terms: by lc at sight 100% irrevocable Port of loading: any port, Thailand -------------------------------------
Modified Tapioca starches are used in a wide variety of food applications. Applications depend on kind of chemical or physical modification. Chemically modified starches are categorized as Food additives where the physically modified starches (pre-cooked) can be used and labeled as clean label food ingredients.
Native Corn Starch, used as bulking agent, canning, herb & spice carrier, chemicals, chewing gum, condiments, confectionery, cosmetics, dehydrated foods, dry mixes, food powders, gravies, and pharmaceuticals Modified (Waxy) Co
Waxy Tapioca Starch is an amylose-free starch with up 100% of amylopectin content. Waxy tapioca starches perform well in refrigerated and frozen foods as opposed to waxy starches and non-waxy starches from maize, wheat, and potato. Unmodified waxy tapioca starch yields thick, clear pastes with good shelf life. With a rising demand for clean-label foods by consumers and markets, the cold-temperature stability of waxy tapioca starch offers an attractive alternative to the use of chemically or genetically modified starch in frozen/refrigerated foods
Chemically modified starches contain an E-number; the declaration is Modified starch. Oxidized starch (E1404) is a suitable carrier for food mixtures exhibiting low viscosities after hot preparation. Compared to native starches, acetylated cook-up starches (E1420) are characterized through lower gelatinization temperatures and an improved stability against retrogradation. Regarding heat treatment, acidic conditions and shear forces, di-starch phosphates (E1412) are stable in terms of their viscosity. Acetylated di-starch phosphates (E1414) and adipates (E1422) additionally exhibit excellent freeze-thaw stability as well as clear appearance of the final preparation. Starch sodium octenyl succinate (E1450) exhibits emulsifying properties making it perfectly suitable in the application of oil-in water applications.
