Moisture black pepper Admixture 1% max Broken 10% max Color Pure natural and unprocessed colors Flavor Delicious, Spicy, Aromatic Characteristics Diameter 0 Quality High Quality, No Fungus, No Mould Well-Dried, No Sulfur Dioxide (SO2) Crop Spring or Autumn Germination Rate 95% Seeds Purity 99% Form/Style whole Extraneous Matter 1% max Packing According to customer requirements
Specification: Natural Forest Moss. Color: White and Brown; Loading: 3 MTs /container 20ft and 5 MTs/container 40ft . Usage: Save water, Warm Tree, supply carbon dioxide Price: EXW, FOB, CIF, CNF Payment Terms: L/C at sight or T/T 40% in advance, negotiable.
Specification: Carbon (C): 10.0% max; Moisture: 2.9% max; Loss on ignition: 13.4% max; Iron oxide (FeO3): 0.4%; Calcium oxide (CaO): 0.6%; Sodium oxide (Na2O): 0.2%; Potassium oxide (K2O): 3.5%; Sulfur trioxide (SO3): 0.8%; Silicon dioxide (SiO2): 70.2%; Aluminum oxide (Al2O3): 0.1%; Magnesium oxide (MgO): 0.4%; Appearance density after compaction: 0.24%.
Product Description: Naturally white with a fresh, mild sweetness Specifications: Moisture: Maximum 3% Free Fatty Acid (FFA): Maximum 0.3% Minimum Fat Content: 22% (+/- 5%) E.coli: Negative Salmonella: Negative Aflatoxin: Negative Sulphur Dioxide (SO2): Maximum 100 ppm Free from foreign matter
TIO2, EPS.
Desiccated coconut, sometimes referred to as Coconut Powder, is a dehydrated form of white coconut meat from freshly selected mature coconut kernels. It is prepared from substantially sound white kernel obtained from the whole nut of coconut (Cocos nucifera). Desiccated coconuts have to be processed in an appropriate manner, undergoing operations such as de-husking (the removal of the husk, leaving the shell intact), hatcheting (the removal of the shell), paring (the removal of the brown skin around the kernel), washing, comminuting, drying (to humidity level below 3%) and sifting. They can be produced without oil extraction or with partial oil extraction by appropriate physical means. Preservatives are allowed for use in production of desiccated coconuts and the most common in practice is sulphur dioxide. Also citric acid is allowed for use as the antioxidant. Table 1: Combined Nomenclature code for desiccated coconuts Number Product 080111 Coconuts, desiccated Product Specification Quality For detailed standard quality requirements please refer to Codex Alimentarius Standard for Desiccated Coconut The basic quality requirements for desiccated coconuts are: â?¢ Colour: natural white to light creamy â?¢ Texture: free-flowing and free from yellow specks â?¢ Flavour: distinctive coconut flavour without off-flavours due to deterioration or absorption of extraneous substances. â?¢ Odour: The odour shall be characteristic of the product, shall not be mouldy, cheesy, smoky, fermented or rancid, and shall not possess any undesirable odour. â?¢ Oil content: According to the oil content, desiccated coconuts are in trade practice commonly divided into 2 categories: 1. High fat Desiccated Coconut (sometimes referred as 'full fat') with equal or more than 60% m/m of oil. It is dehydrated form of white coconut meat from freshly selected mature kernels. 2. Low fat Desiccated Coconut with less than 60% m/m of oil. It is a dehydrated form of white coconut meat after extraction of the Coconut milk. The fat content of this product can vary but is usually in the range of 45% - 55%. Additional quality requirements
Desiccated coconut, sometimes referred to as Coconut Powder, is a dehydrated form of white coconut meat from freshly selected mature coconut kernels. It is prepared from substantially sound white kernel obtained from the whole nut of coconut (Cocos nucifera). Desiccated coconuts have to be processed in an appropriate manner, undergoing operations such as de-husking (the removal of the husk, leaving the shell intact), hatcheting (the removal of the shell), paring (the removal of the brown skin around the kernel), washing, comminuting, drying (to humidity level below 3%) and sifting. They can be produced without oil extraction or with partial oil extraction by appropriate physical means. Preservatives are allowed for use in production of desiccated coconuts and the most common in practice is sulphur dioxide. Also citric acid is allowed for use as the antioxidant. Table 1: Combined Nomenclature code for desiccated coconuts Number Product 080111 Coconuts, desiccated Product Specification Quality For detailed standard quality requirements please refer to Codex Alimentarius Standard for Desiccated Coconut The basic quality requirements for desiccated coconuts are: â?¢ Colour: natural white to light creamy â?¢ Texture: free-flowing and free from yellow specks â?¢ Flavour: distinctive coconut flavour without off-flavours due to deterioration or absorption of extraneous substances. â?¢ Odour: The odour shall be characteristic of the product, shall not be mouldy, cheesy, smoky, fermented or rancid, and shall not possess any undesirable odour. â?¢ Oil content: According to the oil content, desiccated coconuts are in trade practice commonly divided into 2 categories: 1. High fat Desiccated Coconut (sometimes referred as 'full fat') with equal or more than 60% m/m of oil. It is dehydrated form of white coconut meat from freshly selected mature kernels. 2. Low fat Desiccated Coconut with less than 60% m/m of oil. It is a dehydrated form of white coconut meat after extraction of the Coconut milk. The fat content of this product can vary but is usually in the range of 45% - 55%. Additional quality requirements
Desiccated coconut, sometimes referred to as Coconut Powder, is a dehydrated form of white coconut meat from freshly selected mature coconut kernels. It is prepared from substantially sound white kernel obtained from the whole nut of coconut (Cocos nucifera). Desiccated coconuts have to be processed in an appropriate manner, undergoing operations such as de-husking (the removal of the husk, leaving the shell intact), hatcheting (the removal of the shell), paring (the removal of the brown skin around the kernel), washing, comminuting, drying (to humidity level below 3%) and sifting. They can be produced without oil extraction or with partial oil extraction by appropriate physical means. Preservatives are allowed for use in production of desiccated coconuts and the most common in practice is sulphur dioxide. Also citric acid is allowed for use as the antioxidant. Table 1: Combined Nomenclature code for desiccated coconuts Number Product 080111 Coconuts, desiccated Product Specification Quality For detailed standard quality requirements please refer to Codex Alimentarius Standard for Desiccated Coconut The basic quality requirements for desiccated coconuts are: �?� Colour: natural white to light creamy �?� Texture: free-flowing and free from yellow specks �?� Flavour: distinctive coconut flavour without off-flavours due to deterioration or absorption of extraneous substances. �?� Odour: The odour shall be characteristic of the product, shall not be mouldy, cheesy, smoky, fermented or rancid, and shall not possess any undesirable odour. �?� Oil content: According to the oil content, desiccated coconuts are in trade practice commonly divided into 2 categories: 1. High fat Desiccated Coconut (sometimes referred as 'full fat') with equal or more than 60% m/m of oil. It is dehydrated form of white coconut meat from freshly selected mature kernels. 2. Low fat Desiccated Coconut with less than 60% m/m of oil. It is a dehydrated form of white coconut meat after extraction of the Coconut milk. The fat content of this product can vary but is usually in the range of 45% - 55%. Additional quality requirements
330ml VINUT Sparkling water Lemon Juice Drink Certification BRC , FDA , FSSC22000 , GMP , HACCP , HALAL Manufactured by NAM VIET Foods & Beverage JSC Minimum Order Quantity 300 cartons Packaging Can (Tinned) Shelf Life 24 Months Primary Ingredient Lemon Supply ability 600 Twenty-Foot Containers per month Volume 330ml Discover the Refreshing Taste of VINUT Sparkling Water with Lemon Juice Introduction: Are you looking for a refreshing beverage that not only quenches your thirst but also offers a delicious taste? Look no further than VINUT Sparkling Water with Lemon Juice! This unique drink combines the crispness of sparkling water with the zing of lemon juice to create a thirst-quenching experience like no other. Letâ??s dive deeper into what makes VINUT Sparkling Water with Lemon Juice a must-try beverage. The Crispness of Sparkling Water: Sparkling water is carbonated water that has been infused with carbon dioxide gas under pressure. The result is a drink that is bubbly and crisp, providing a satisfying sensation as you drink it. VINUT Sparkling Water with Lemon Juice takes this crispness to the next level, providing a refreshing taste that will make you want to come back for more. The Zing of Lemon Juice: Lemon juice is a classic ingredient in many drinks, adding a tartness and zing that canâ??t be beaten. VINUT Sparkling Water with Lemon Juice takes this to the next level, providing a burst of lemony flavor that perfectly complements the crispness of the sparkling water. The result is a drink that is both refreshing and satisfying
Titanium dioxoide, flour and wheat flour.
Anthracite coal, steam coal, limestone, titanium.Logistics and import
Chemicals And Additives (zinc Stearate, Calcium Stearate, Ca Zn Stabilizer, One Lead Stabilizer, Lead Stearate, Pe Wax, Acr, Tbls, Acid, Tio2, Black Carbon,.. ).
Zinc Sulfate, Copper Sulfate, NOP Fertilizer, mineral such as: Feldspar, Quartz, Calcium Carbonate, Fluorite; Woodfree Paper.
Product Description: - Cement clinker is a solid material produced in the manufacture of Portland cement as an intermediary product. Clinker occurs as lumps or nodules, usually 3 millimeters (0.12 in) to 25 millimeters (0.98 in) in diameter. It is produced by sintering (fusing together without melting to the point of liquefaction) limestone and aluminosilicate materials such as clay during the cement kiln stage. Chemical Composition: - Silicon Dioxide, (SiO2): 20.0 - 23.0 - Aluminium Oxide, (Al2O3): 4.5 - 6.5 - Ferric Oxide, (Fe2O3): 2.5 - 4.5 - Calcium Oxide, (CaO): >= 65 - Magnesium Oxide, (MgO):
Micro silica, silica fume, silicon dioxide, super pozzalana, ready mix plaster, ultrafine cement grout, heat insulation compound, radix powder, ladle bottom cleaning flux, casting powder, synthetic slag, solid slag powder, prelate ore, petrol's 40, slag conditioner, rice husk ash, rice husk, nozzle, nozzle filling compound, teaming compound, carbon black, tire carbon black, cast iron powder, ggbs, ramming mass, guar gum, gg fluoric, ladle covering compound, tundish covering compound, lime powder, resin coated sand, silica sand, silicon mix, gluten powder, ladle nozzle.
Chemicals for oil drilling fluids, sugar refinery, app, pp compound, zinc stearate, antifoam, dioxide titan, cmc, masterbatch, foamer, antifoam.
- starch: 68 - 70% - moisture: 14.5% max - raw fiber: 5% max - sand/silica: 3% max - outside skin removed: 60 - 70% - arsenic (as): 0.2 mg/kg max - lead (pb): 0.2 mg/kg max - sulphur dioxide (so2): 0.03 g/kg max In bulk
Flower size: 2.5 (85% up) Broken pieces: 5% max Admixture: 0.7% max Moisture: 12.5% max Color: natural beautiful brown Odour: shape distinctive Well dried, no fungus/mildew No sulfure dioxide (SO2). 10 or 20 kgs net/carton box.
Rice husk ash - moisture: 2.9% - loss on ignition: 13.4% - sulfur trioxide (so3): 0.8% - carbon (c): 9.0% - silicon dioxide (sio2): 81.2% - iron oxide (feo3): 0.4% - aluminum oxide (al2o3): 0.1% - magnesium oxide (mgo): 0.4% - calcium oxide (cao): 0.6% - sodium oxide (na2o): 0.2% - potassium oxide (k2o): 3.5% - appearance density after compaction: 0.24% Packaging is based on our customer's requirements. Most of our clients request packaging in 5 kg bag or jumbo bag.
GENERAL INFORMATION Quicklime or Calcium Oxide (CaO) is produced by heating Calcium Carbonate (e.g., limestone) in a special limekiln to about 1050�°C, decomposing it into Calcium Oxide and Carbon Dioxide. Our Quicklime product is sold in several sizes TYPICAL CHEMICAL PROPERTIES Calcium Oxide (CaO) : > 90.0 % Residue Calcium Carbonate (CaCO3): < 5.00 % Iron Oxide (Fe2O3): < 0.10 % Aluminum Oxide (Al2O3): < 0.50 % Magnesium (MgO):< 1.50 % Silicon Oxide (SiO2): < 0.80 % Sulfur (S):< 0.50 % Sodium Oxide (Na2O):< 0.01 % Potassium Oxide (K2O): < 0.05 % Strontium Oxide (SrO) : < 0.02 % TYPICAL PHYSICAL PROPERTIES pH 12.4 Lumps Size 10 â?? 60 mm Moisture Content 0.3 % Max PACKING 1-1.25MT Jumbo Bag LOADING 20-25MT/20 DC FCL APPLICATION Metallurgy Paper Sugar Industries
