Thai Petroleum Jelly Suppliers and Manufacturers

Multi-purpose. cutting, milling, shearing, sawing, reaming, drilling, tapping, threading, turning processes

Jet fuel is designed for use in aircraft powered by gas-turbine engines. It is clear to straw-colored in appearance. The most commonly used fuels for commercial aviation are Jet A and Jet A-1 are produced to a standardized international specification. Jet fuel is a mixture of a large number of different hydrocarbons. The range of their sizes is restricted by the requirements for the product, for example, the freezing point or smoke point. Kerosene-type jet fuel has a carbon number distribution between about 8 and 16 carbon numbers (carbon atoms per molecule); wide-cut or naphtha-type jet fuel (including Jet B), between about 5 and 15 carbon number. Jet A-1 is the standard specification fuel used in the rest of the world. Jet A-1 has a flash point higher than 38 C (100 F), with an autoignition temperature of 210 C (410 F).

JP54 Jet Fuel is for use in gas-turbine-powered jet engines. The most common fuels are Jet A and Jet A-1, which are produced to an internationally standardized set of specifications. Jet B is a variant used in the civilian aviation sector for its enhanced cold-weather performance.

JET A1 ORIGIN: KAZAKHSTAN LIFTABLE QUANTITY: 1,000,000 BBLS MONTHLY: 2,000,000BBLS PRICE FOB: US $95 GROSS, US $90 NET PER BBL COMMISSION: US $4 PRICE CIF: US $88 GROSS, US $84 NET PER BBL COMMISSION: US $4 SHARING: $2 ON THE SELLER SIDE AND US $2 ON THE BUYER SIDE

Petroleum coke, or petcoke, is a product produced from all types of oil (light/heavy crudes) during the oil refining process. Many different products are extracted from a barrel of crude oil in addition to gasoline, diesel and jet fuels. Petroleum coke just one of the many.

PRODUCT INFO Langsat fruits are small to medium in size, averaging 3-7 centimeters in diameter, and are round to slightly oval in shape, growing in large clusters of approximately ten fruits. The thick rind is hard, leathery, and tan to pale yellow, developing brown spots and blemishes as the fruit matures. The rind is also covered in fine hairs giving the fruit a fuzzy appearance. Underneath the surface, there is a white, spongy, and very bitter layer that is easily separated and peeled, and the flesh is thick, translucent-white, and is typically divided into 1-5 segments. These segments are juicy, tender, and soft with a texture similar to grapes, and the flesh may be seedless or contain a few bitter seeds. Langsat fruits are very sour when young, but as they mature, the fruits develop a sweet-tart flavor with light acidity, reminiscent of grapefruit and pomelo. Langsat is an excellent source of vitamins A, B, C, and E, fiber, and also contains some iron, phosphorus, potassium, and calcium. USES Langsat is best suited for raw applications as its sweet and tangy flavor is showcased when consumed fresh, out-of-hand. The rind is easily peeled and removed from the flesh, and the segments can be consumed whole, discarding the small bitter seed. Langsat can be served as a snack or as a fresh dessert. It is also commonly segmented and mixed into fruit salads, green salads, juiced or blended into fruit drinks, or coated in syrups for a sweeter flavor to add to ice cream, desserts, and pastries. In addition to fresh preparations, Langsat can be combined into sauces, jams, and jellies for a sweet-tart preserve. Duku pairs well with other tropical fruits such as snake fruit, lychee, and rambutan, mint, basil, and cilantro. The fruits will keep for 3-4 days at room temperature and up to one week when stored in the refrigerator. SEASON Langsat fruits are available year-round in Southeast Asia, with a peak season in the fall through early winter.

PRODUCT INFO Hog Plum grow in dangling bunches and are small fruits, averaging 3 to 6 centimeters in diameter and 6 to 9 centimeters in length, with an oval to oblong shape. The skin is thin, tough, and semi-smooth with some russeting, ripening from green to golden yellow when mature. Underneath the surface, the flesh is firm, dense, crunchy, and pale green when unripe, developing an aqueous, softer consistency with a darker yellow hue when ripe. Hog Plum also contain a central yellow pit with many elongated fibers that extend into the flesh, creating a fibrous texture. Hog Plum have a sweet-tart flavor with subtle notes of musk, turpentine, mango, and pineapple. Hog Plum are an excellent source of vitamin C, which is an antioxidant that can boost the immune system, repair tissues within the skin, and increase collagen production. The fruits also contain vitamin A, iron, calcium, phosphorus, and fiber, which can help regulate the digestive tract. USES Hog Plum are best suited for both raw and cooked applications such as boiling and baking. The green, unripe fruits are the preferred stage for consumption as the flesh is crunchy and has a neutral flavor. When young, the flesh can be sprinkled with salt, shrimp paste, chile powder, or sugar and eaten raw, blended into smoothies, pressed into juice, sliced and added into green salads, or chopped and mixed into salsa. The fruits can also be pressed into an herbaceous juice that is popularly made into an alcoholic drink similar to cider. When ripe and golden yellow, the fruits can be coated in sugar and eaten for a sweet-tart snack. In addition to raw preparations, Hog Plum can be cooked into jams, preserves, and jellies, tossed into soups, curries, and stews, pickled for extended use, or cooked in sugar water and mashed to create an applesauce-like consistency. They can also be baked into cakes, pies, and tarts, and the leaves are used in some countries as a salad green, lightly sauteed, or steamed. Hog Plum pair well with other fruits such as grapefruit, pineapple, and passion fruit, ginger, spices such as cinnamon, cardamom, and vanilla, almonds, salted fish, seafood, coconut milk, and herbs such as parsley, mint, and coriander. The fruits continue to ripen after harvest and should mature at room temperature. Once ripe, they can be stored in the refrigerator for an additional five days. Hog Plum can also be dehydrated or canned in syrup for extended use. Season Hog Plum are available in the fall through winter.

Starch Type: Potato Starch Product name: corn starch Appearance:White Powder Solubility:Practically insoluble in cold water Moisture:13.0% Max Protein:0.60% Max Hydrolysables:98.0% Min Petroleum Hydrocarbons Extractablematter:0.25% Max Sulphated Ash:0.25% Max Cold Water Solubles:1.00% Max Free Acidity:40 ml Max

APPLICATION: Caustic Soda is used in the production of paper pulp, soap, detergent, textiles, petroleum, cooking oil, rubber, glass, metal - plating, water purification, stain removal, others.