Bic Round Stic Ballpoint Pen Point 1 0 Suppliers and Manufacturers

BIC Round Stic Ballpoint Pens, Medium Point, 1.0 mm, Translucent Barrel, Black Ink, Pack Of 60 Pens Additional information Weight 0.62 lbs Type Ballpoint Pen Total Number Of Pens 60 Point Size 1.0 mm Color (Barrel) Translucent Number Of Packs/Boxes

ProName: Acetone oxime ,Acetoxime CasNo: 127-06-0 Molecular Formula: C3H7NO Appearance: White crystal ProductionCapacity: 1-100 Metric Ton/Month Grade: Industrial Grade Specifications: index value appearance white crystalline powder or flakes Assay 99.0% residue on ignition 0.01% Boiling point 135 c at 1,013 hpa Moisture 0.25% Uses: It is used as raw material for medicine, pesticides, dyes and organosilane coupling agents. It is also useful in the determination of nickel and cobalt. Acetone oxime is an excellent corrosion inhibitor (deoxidant) with lower toxicity and greater stability compared to hydrazine. Package: 25kg carton drum or 1kg foil bag or by request of clients Storage: Store in dry, dark and ventilated place Transportation: by sea or by air

Commodity: Sodium Hydrosulfite Other name: Synonyms: Sodium Hydrosulphite; Sodium Dithionite; Dithionous acid, Disodium salt; Sodium Sulfoxylate CAS No.: 7775-14-6 Molecular Weight: 174.10 Chemical Formula: Na2S2O4 Product Description Appearance: White, crystalline powder. Product Feature Odor: Slight irritative. Specific Gravity: Unavailable Solubility: Soluble in water. Density: 2.19 pH: 6-7 pH Test-Method: PH test paper. % Volatiles by volume @ 21C (70F): 0 Boiling Point: Not applicable. Melting Point: >300 C Decomposes. Vapor Pressure (mm Hg): No information found. Bulk Density: ~0.9 Evaporation Rate (BuAc=1): No information found. Application 1. Widely used in textile industry for vat dyeing, reduction cleaning, printing and stripping, textile textile bleaching . 2. bleaching paper pulps , especially mechanical pulps, its the most fittable bleaching agent in pulps. 3. bleaching kaolin clay, fur bleaching and reductive whitening, bleaching of bamboo products and straw products, 4. in mineral, the compound of thiourea and other sulphides. 5. as reducing agent in chemical industry. 6. Sodium hydrosulfite food additive grade is used in foodstuffs, as bleaching agent and preservative dried fruits, dried vegetable, vermicelli, glucose, sugar, rock sugar, caramel, candy, liquid glucose, bamboo shoots, mushrooms and canned mushrooms. Packaging 50kg/100kg net in iron drums with double PVC bags Product Specification/Models NDEX 90%, 88%, 85%. FOOD ADDITIVE Na2S2O4, 90%, 88%, 85%, Fe 20ppm ZincZnOther heavy metal calculated as Pb, 1ppm Water Insolubles05% Shelf Life(month)12

Soybean Oil" is a vegetable oil that's extracted from the seeds of the soybean plant. Between 2018 and 2019, around 62 million tons (56 million metric tons) of soybean oil were produced around the globe, making it one of the most common cooking oils available. Physical Characteristics Physical State : Liquid Appearance : Light Yellow, Clear and Brilliant Taste : Bland Odor : Bland Color: 5 - 13.5 Yellow / 0.6 - 2.0 Red Quality Standards Free Fatty Acid %: 0.05 - 0.1% Peroxide Value meq/kg: 0.5 - 1.0 meq/kg Refractive Index @ 40oC: 1.4666 - 1.47 Iodine Value (Wijs): 123 - 139 Moisture %: 0.05 - 0.1% Cold Test: 5.5 hrs OSI @ 110oC: 5.5 - 6.0 hrs Saponification Value: 191 - 192 Specific Gravity @ 25oC: 0.915 - 0.925 Smoke Point: 460 - 465oF Flash Point: 650 - 655oF Fire Point: 690 - 695oF Fatty Acid Properties Typical Fatty Acid Profile (major acids) Type Name C14:0 Myristic 0.1% C16:0 Palmitic 8.0 - 14.0 % C16:1 Palmitoleic 0.0 - 0.2% C17:0 Heptadecanoic 0.0 - 0.1% C17:1 9-Heptadecenoic 0.0 - 0.1% C18:0 Stearic 3.0 - 5.0 % C18:1 Oleic 20.0 - 32.0 % C18:2 Linoleic 47.0 - 57.0% C18:3 Linolenic 5.8 - 8.2 % C20:0 Arachidic 0.1 - 0.5% C20:1 Eicosenoic 0.2 - 0.3% C22:0 Behenic 0.2% C24:0 Lignoceric 0.0 - 0.1%

Soybean Oil" is a vegetable oil that's extracted from the seeds of the soybean plant. Between 2018 and 2019, around 62 million tons (56 million metric tons) of soybean oil were produced around the globe, making it one of the most common cooking oils available. Physical Characteristics Physical State : Liquid Appearance : Light Yellow, Clear and Brilliant Taste : Bland Odor : Bland Color: 5 - 13.5 Yellow / 0.6 - 2.0 Red Quality Standards Free Fatty Acid %: 0.05 - 0.1% Peroxide Value meq/kg: 0.5 - 1.0 meq/kg Refractive Index @ 40oC: 1.4666 - 1.47 Iodine Value (Wijs): 123 - 139 Moisture %: 0.05 - 0.1% Cold Test: 5.5 hrs OSI @ 110oC: 5.5 - 6.0 hrs Saponification Value: 191 - 192 Specific Gravity @ 25oC: 0.915 - 0.925 Smoke Point: 460 - 465oF Flash Point: 650 - 655oF Fire Point: 690 - 695oF Fatty Acid Properties Typical Fatty Acid Profile (major acids) Type Name C14:0 Myristic 0.1% C16:0 Palmitic 8.0 - 14.0 % C16:1 Palmitoleic 0.0 - 0.2% C17:0 Heptadecanoic 0.0 - 0.1% C17:1 9-Heptadecenoic 0.0 - 0.1% C18:0 Stearic 3.0 - 5.0 % C18:1 Oleic 20.0 - 32.0 % C18:2 Linoleic 47.0 - 57.0% C18:3 Linolenic 5.8 - 8.2 % C20:0 Arachidic 0.1 - 0.5% C20:1 Eicosenoic 0.2 - 0.3% C22:0 Behenic 0.2% C24:0 Lignoceric 0.0 - 0.1%

1,Hight prurity (99.99% min) Metal Antimony (Sb) 2,4N>99.99%, 5N>99.999%, 6N>99.9999%, 7N>99.99999% 3,Lumps/Ingot/Granule/Bar 4,Color: Gray 5,Atomic weight: 121.760 6,Electronegativity: 2.05 7,CAS No.: 7440-36-0 8,Density: 6.697 g/cm3 (25â??) 9,Melting Point: 630.63 â?? 10,Boiling Point: 1587 â?? 11,Mainly used for the preparation of â?¢ - V compound semiconductor InSb, Bi2Sb, GaSb, high purity alloys, electronic refrigeration element materials and germanium, silicon single crystal dopants.

Kaffir lime leaves are small to medium in size and oblong in shape, averaging 3-5 centimeters in diameter and 8-12 centimeters in length. The top of the thick leaves is glossy and deep green, while the underside of the leaves is porous and a pale, matte green. Kaffir lime leaves grow in pairs and grow in a double leaf formation, which means two leaves grow on either side of the stem and appear to mirror each other. There is a prominent central midrib or vein and the tips of the leaves can be slightly rounded or very pointed. Kaffir lime leaves have a strong citrus taste and aroma that is said to be a blend of mandarin orange, lemon, and lime. PRODUCT INFO Kaffir lime leaves, botanically classified as Citrus hystrix, grow on a thorny bush that can grow to be 1-10 meters in height and belong to the Rutaceae, or citrus family along with oranges, lemons, pomelos, and grapefruit. The kaffir lime plant is valued for its fragrant leaves and its fruit's peel and is popularly used in culinary and medicinal applications in Southeast Asia. Also known as the Kieffer lime, Bai Magrood, Thai lime, Limau Puru, and Makrut limes, Kaffir limes have been given new names in various cultures to respect and avoid the use of derogatory words. In South Africa, kaffir is an offensive slang word used in racist connotations, so many retailers have taken to calling the fruit by its scientific name, while others prefer the Thai word for the fruit, Makrut lime. USES Kaffir lime leaves can be used in both raw and cooked preparations such as boiling, steaming, and saut�?�©ing. They can be used fresh, dried, or from a frozen state and the thick leaves are never consumed whole, but rather steeped and later removed, or sliced very thinly. Kaffir lime leaves can be sliced and used in salads or shredded and used in fish cakes. They are also widely used in soups such as tom yum and hot and sour shrimp, curries, fried rice, pastes, and stir-fries. Their herbal citrus flavor can be used to infuse desserts such as custard and ice cream. Kaffir lime leaves pair well with lemongrass, basil, cardamom, curry leaves, mint, tamarind, turmeric, cumin, galangal, ginger, garlic, soy sauce, sesame oil, jasmine rice, meats such as lamb, chicken and pork, mussels, and coconut milk. They will keep up to two weeks when stored fresh in the refrigerator and up to one year when stored in a sealed container in the freezer. SEASONS Kaffir Lime Leaves is available year-round.

Kaffir lime leaves are small to medium in size and oblong in shape, averaging 3-5 centimeters in diameter and 8-12 centimeters in length. The top of the thick leaves is glossy and deep green, while the underside of the leaves is porous and a pale, matte green. Kaffir lime leaves grow in pairs and grow in a double leaf formation, which means two leaves grow on either side of the stem and appear to mirror each other. There is a prominent central midrib or vein and the tips of the leaves can be slightly rounded or very pointed. Kaffir lime leaves have a strong citrus taste and aroma that is said to be a blend of mandarin orange, lemon, and lime. PRODUCT INFO Kaffir lime leaves, botanically classified as Citrus hystrix, grow on a thorny bush that can grow to be 1-10 meters in height and belong to the Rutaceae, or citrus family along with oranges, lemons, pomelos, and grapefruit. The kaffir lime plant is valued for its fragrant leaves and its fruit's peel and is popularly used in culinary and medicinal applications in Southeast Asia. Also known as the Kieffer lime, Bai Magrood, Thai lime, Limau Puru, and Makrut limes, Kaffir limes have been given new names in various cultures to respect and avoid the use of derogatory words. In South Africa, kaffir is an offensive slang word used in racist connotations, so many retailers have taken to calling the fruit by its scientific name, while others prefer the Thai word for the fruit, Makrut lime. USES Kaffir lime leaves can be used in both raw and cooked preparations such as boiling, steaming. They can be used fresh, dried, or from a frozen state and the thick leaves are never consumed whole, but rather steeped and later removed, or sliced very thinly. Kaffir lime leaves can be sliced and used in salads or shredded and used in fish cakes. They are also widely used in soups such as tom yum and hot and sour shrimp, curries, fried rice, pastes, and stir-fries. Their herbal citrus flavor can be used to infuse desserts such as custard and ice cream. Kaffir lime leaves pair well with lemongrass, basil, cardamom, curry leaves, mint, tamarind, turmeric, cumin, galangal, ginger, garlic, soy sauce, sesame oil, jasmine rice, meats such as lamb, chicken and pork, mussels, and coconut milk. They will keep up to two weeks when stored fresh in the refrigerator and up to one year when stored in a sealed container in the freezer. SEASON Kaffir Lime Leaves is available year-round.

Kaffir lime leaves are small to medium in size and oblong in shape, averaging 3-5 centimeters in diameter and 8-12 centimeters in length. The top of the thick leaves is glossy and deep green, while the underside of the leaves is porous and a pale, matte green. Kaffir lime leaves grow in pairs and grow in a double leaf formation, which means two leaves grow on either side of the stem and appear to mirror each other. There is a prominent central midrib or vein and the tips of the leaves can be slightly rounded or very pointed. Kaffir lime leaves have a strong citrus taste and aroma that is said to be a blend of mandarin orange, lemon, and lime. PRODUCT INFO Kaffir lime leaves, botanically classified as Citrus hystrix, grow on a thorny bush that can grow to be 1-10 meters in height and belong to the Rutaceae, or citrus family along with oranges, lemons, pomelos, and grapefruit. The kaffir lime plant is valued for its fragrant leaves and its fruit's peel and is popularly used in culinary and medicinal applications in Southeast Asia. Also known as the Kieffer lime, Bai Magrood, Thai lime, Limau Puru, and Makrut limes, Kaffir limes have been given new names in various cultures to respect and avoid the use of derogatory words. In South Africa, kaffir is an offensive slang word used in racist connotations, so many retailers have taken to calling the fruit by its scientific name, while others prefer the Thai word for the fruit, Makrut lime. USES Kaffir lime leaves can be used in both raw and cooked preparations such as boiling, steaming. They can be used fresh, dried, or from a frozen state and the thick leaves are never consumed whole, but rather steeped and later removed, or sliced very thinly. Kaffir lime leaves can be sliced and used in salads or shredded and used in fish cakes. They are also widely used in soups such as tom yum and hot and sour shrimp, curries, fried rice, pastes, and stir-fries. Their herbal citrus flavor can be used to infuse desserts such as custard and ice cream. Kaffir lime leaves pair well with lemongrass, basil, cardamom, curry leaves, mint, tamarind, turmeric, cumin, galangal, ginger, garlic, soy sauce, sesame oil, jasmine rice, meats such as lamb, chicken and pork, mussels, and coconut milk. They will keep up to two weeks when stored fresh in the refrigerator and up to one year when stored in a sealed container in the freezer. Season Kaffir lime leaves are available year-round.

PRODUCT INFO Finger grass is a branching herb comprised of straight, hollow stems and elongated lanceolate to elliptical leaves that grow in an opposite formation around the cylindrical stems. The leaves are slender, tapering to a point, and average 2 to 6 centimeters in length and .5 to 1 centimeter in width. The grey-green leaves are also smooth to the touch, thin, and pliable with finely serrated edges. The stems are thick in appearance but have a hollow center, creating a smooth, crisp, and watery texture. The pale green stems also have a light, succulent, and spongy consistency, lightly coated in fine hairs. Finger grass emits a refreshing, citrus, and herbal aroma and the stems and leaves have a vegetal, citrusy, and earthy, spice-filled flavor. Some consumers recognize the leaves as having a bright and acidic quality, filled with undertones of sweet cumin and curry flavor mixed with notes of lemon and dill. In addition to the leaves and stems, Finger grass seasonally produces tubular flowers that showcase pale pink, purple, to light blue hues. USES Finger grass has a bright, complex flavoring mainly used as a fresh finishing element on savory main dishes. The leaves should be washed and gently torn, chopped, or crushed to release their flavor, and they can be sprinkled into salads, minced into dips and marinades, or used as an edible garnish for roasted meats, light sauces, or grain dishes. In Southeast Asia, finger grass is frequently used in Vietnamese cuisine and Cambodian and Thai cuisine on a smaller scale. The leaves are traditionally served fresh in the center of the dinner table, along with other herbs and raw vegetables. These accompaniments are added to curries, stews, and soups such as pho, and each guest can determine how much of each herb is incorporated into their dish for custom flavor combinations. Finger grass can also be sauteed or steamed as a simple side dish or the stems can be roughly chopped and added to stir-fries. While more untraditional, some mixologists in Southeast Asia have begun muddling finger grass into a refreshing cocktail to modernize the herb. In Cambodia, finger grass is placed on the roof of houses and dehydrated for extended use as a dried herb. Finger grass pairs well with meats including poultry, beef, pork, and fish, other herbs such as lemongrass, basil, and mint, steamed rice, lemon, lime, bell peppers, peas, broccoli, water spinach, carrots, and peanuts. Whole, unwashed Finger grass is highly perishable and will only keep for a few days in the refrigerator when loosely wrapped in plastic or a damp paper towel. The herb should be used immediately for the best quality and flavor. Season Finger grass are available year-round in Southeast Asia.

Tertiary Butylhydroquinone, TBHQ, E319, CAS no.1948-33-0, also called TBHQ, manufacturing process via chemical synthesis, Hydroquinone and tert-Butanol as raw materials. TBHQ is a synthetic food antioxidant that is used to extend the shelf life of oily and fatty foods. As an experienced Tertiary Butylhydroquinone TBHQ manufacturer and supplier, we has been supplying and exporting Tertiary Butylhydroquinone TBHQ for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day. Tertiary Butylhydroquinone powder food grade Specification Appearance White crystalline powder Identification Complies Content(C10H14O2) 99% Pb 0.001% ARSENIC 0.0003% T-butyl-Benzoquinone 0.2% 2,5-Di-t-butyl-hydroquinone 0.2% Hydroquinone 0.1% Toluene 0.0025% Melting Point 126.5~128.5

Benzoic Acid, E202,CAS no.65-85-0, food preservative, white granular or crystalline powder that is odorless, soluble in water, manufacturing process via chemical synthesis, toluene as raw material. Benzoic acid inhibits the growth of mold, yeast and some bacteria. Its salts such as Sodium Benzoate and Potassium Benzoate are also used as a food preservative. Benzoic Acid is used in the food and beverage industry as a preservative, specifically for use in frozen fish sticks, fish fillets, and fish paste products. Sodium Benzoate and Benzoic Acid are not intended for use in meat products. As an experienced Benzoic Acid manufacturer and supplier, we has been supplying and exporting Benzoic Acid for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day. Benzoic Acid powder/granular food Specification ITEM STANDARD Characteristics White crystallized powder or granular Content >=% 99.5 Melting point 121-124 Loss on drying =< % 0.5 Sulfate =< % 0.1 Burnt Residue =< PPM 300 Chlorides =< % 0.02 Heavy metals(As Pb) =< PPM 10 Arsenic =

Triacetin, E1518, CAS No.102-76-1, food emulsifier, manufacturing process through chemical synthesis from glycerol and Acetic Acid, available as Clear transparent oily liquid. Function: Uses: Triacetin, also known as glyceryl triacetate, is pharmaceutical excipient used in manufacturing of capsules and tablets, also used as a humectant, plasticizer, and solvent. It is also used in the food, perfume and cosmetic industries. As an experienced Triacetin manufacturer and supplier, we has been supplying and exporting Triacetin for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day. Triacetin Liquid food grade Specification CAS No: 102-76-1 Chemical Name: Triacetin Synonyms: Glycerol triacetate; Glyceryl triacetate; Glyped; Kesscoflex TRA; Triacetine; Vanay; Glycerol triacetate tributyrin; Triacetyl glycerine; Propane-1,2,3-triyl triacetate; Structure: Triacetin-structureTriacetin-structure Molecular Formula: C9H14O6 Molecular Weight: 218.2 Physical State: clear oily liquid ASSAY ASAsSAY 99.0% min ACIDITY 0.01% max COLOR , APHA 10 max Water Solubility: slightly soluble in ether,carbon disulfide and water; readily soluble in aromatic hydrocarbons and most organic solvents.; insoluble in benzene. VAPOR DENSITY 7.52 HENRYS LAW 433 C NFPA RATINGS Health: 1 Flammability: 1 Reactivity: 0 REFRACTIVE INDEX 1.4305 FLASH POINT 138 C STABILITY Stable under ordinary conditions Specification of Triacetin food grade: Items Specifications Inspection Results Appearance Clear liquid, free from suspended matter Clear liquid, free from suspended matter Acidity(As HAC) % 0.005 0.0024 Purity% 99.5 99.80 Moisture% 0.05 0.023 Color (Hazen) 15 8 Specific Gravity 20 (g/ml) 1.154-1.164 1.1596 Refraction Index 20 1.430-1.435 1.4308 Sulphated Ash% 0.02 0.0096 As (ppm) 1

Propyleneglycol alginate with best quality Cas 9005-37-2 Propyleneglycol alginate Basic information Product Name: Propyleneglycol alginate CAS: 9005-37-2 MF: (C9H14O70n MW: 0 Propyleneglycol alginate Chemical Properties Boiling point 886.32C (rough estimate) density 1.2096 (rough estimate) FEMA 2941 | PROPYLENE GLYCOL ALGINATE refractive index 1.7040 (estimate) solubility Soluble in dilute organic acids and water, forming stable, viscous, colloidal solutions at pH 3. Depending upon the degree of esterification, propylene glycol alginate is also soluble in aqueous ethanol/water mixtures containing up to 60% w/w of ethanol (95%). PH pH(1%, 25):3.5~4.5 CAS DataBase Reference 9005-37-2 EPA Substance Registry System Propylene glycol alginate (9005-37-2) Item Specifications Results Appearance White or light yellow powder Light yellow powder Degree of Esterification % 40% 86.20% Loss on drying % 20.0% 12.83% Insoluble ash% 1.0% 0.17% Viscosity 500-700 630mpa.s Particle size(80 mesh) 98% Passing rate 98% PH 2.8-4.5 3.47 Pb (mg/kg) 5.0

CAS No. : 5026-62-0 Chemical Formula : C8H7O3 H.S.code : 291619 E No. : E218 Weâ??re Methyl p-hydroxybenzoate Manufacturers, Suppliers and Wholesalers in China.Based on our 15 years in food additives & ingredients market, we have a knowledge of China market and manufacturers. We can help our abroad customers save time selecting good manufacturers and update the current market in China. Methyl p-hydroxybenzoate, E218, CAS No.5026-62-0, also called methyl paraben, is an organic compound manufactured through chemical synthesis, available as White crystalline powder used as antioxidants. Methyl P-Hydroxybenzoate is often used as an anti-fungal food preservative in chewing gum, dairy products, fat spreads, fruit products, etc. It can inhibit drosophilia growth in the larvae and pupae stages. As Methyl p-hydroxybenzoate Manufacturers, Suppliers and Wholesalers in China, we supply Methyl p-hydroxybenzoate food grade FCC,USP,EP. Methyl p-hydroxybenzoate powder Specification ITEM STANDARD Appearance White crystalline powder Purity (on dry base)% 99 Melting point 125-128 Sulphated ash %

Sodium MethylParaben powder, E219, CAS no.5026-62-0, is the sodium salt of Methylparaben, manufacturing process via chemical synthesis. Hydroxybenzoic acid, methanol and sodium hydroxide as the raw materials. Function: anti-fungal and preservative. Sodium Methylparaben is a water-soluble antiseptic mainly used as a safe, high efficiency, broad-spectrum antibiotic for cosmetics. Sodium Methylparaben is in the preservatives paraben family with methylparaben, propylparaben, butylparaben, and ethylparaben used in the feed, food, pharmaceutical, cosmetic and personal care product industries. As an experienced Sodium MethylParaben manufacturer and supplier, we has been supplying and exporting Sodium MethylParaben for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day. Sodium MethylParaben food grade Specification ITEM STANDARD RESULTS Appearance White crystalline powder complies Purity (on dry base)% 98.0-104.0 99.4 PH value(0.1%water liquor) 9.5-10.5 9.8 Sulfate(ppm) 300

Application of RBD Hydrogenated Coconut Oil (RBDHCNO) : - Excellent for making candies and toffee - Ideal for making of compound chocolate - Excellent for enrobing waffle and biscuits - Excellent for biscuit creams & icings - Excellent for ice cream manufacture - Excellent for Non Dairy Creamer (NDC) - Excellent for soft center mints Specification : Color in 5" cell : 1.5 RED (MAX) Free Fatty Acid as Lauric : 0.075% (MAX) Iodine Value (Wijs) : 1 (MAX) Moisture & Impurities : 0.1% (MAX) Slip Melting Point : 30 - 33 Celcius Solid Fat Content (at 20 Celcius) : 50 - 58% Solid Fat Content (at 30 Celcius) : 4 - 77% Solid Fat Content (at 40 Celcius) : 0-1% Place of Origin : Surabaya, Indonesia Port of Origin : Tanjung Perak, Surabaya, Indonesia Payment Term : T/T , L/C Delivery Term : FOB / CIF / CNF Packing : Flexitank / New Metal Drums / Bag in Box / Jerrycan / Carton with double PE liner / Bulk in ISO Tank / Reconditioned Metal Drums Logistic : Container / Tank Truck / Bulk Vessel / ISO Tank

Product Specification Grade A Solubility Soluble in vegetable oil Feature Used to treat diarrhoea ,They are economical ,Require lesser storage space Packaging Type 1 kg , 5 kg , 15 kg,40 kg , 200 kg Barrel . Boiling Point 215 Degree Flash Point 115 degree Fahrenheit Country of Origin Made in India Minimum Order Quantity 1 Unit Product Description Our company has earned accolades in offering Cumin Seed Oleoresin 10% VOC to the clients. This product is known for its high quality. This product is highly appreciated by clients in the market. This product is to be used for flavouring of various perfumes and food products. This product is offered in high-quality oleoresin cumin to most valued customers who are situated all-round the nation. Additional Information Delivery Time 4-5 Days Packaging Details 100 ml / 250 ml / 1 kg / 5 kg

430 Stainless Steel Strip Specifications Grade: 430 Standard: ASTM/EN/JIS Thickness: 0.03mm-5.0 mm Width: 8.5mm-600 mm Length: coil type or it can be produced as customer requirements Surface Finish: NO.1, 2B, 2H(Rerolled Bright), BA, No.4, 8K (Mirror), HL (Hairline), Polishing Bright, etc Edge: Mill Edge, Slit Edge, Deburred Edge, Round Edge, V Type Edge 430 Stainless Steel Strip Introductions 430 stainless steel strip is a general purpose stainless steel with good corrosion resistance. It has better thermal conductivity than austenite grade stainless steel strip, a smaller thermal expansion coefficient than austenite strip, heat fatigue resistance. Due to addition of stabilizing element titanium, it has good mechanical properties of welding. Because of its chromium content, it is also called 18/0 or 18-0. Compared with 18/8 and 18/10, it contains slightly less chromium, and the hardness is correspondingly lower. 430 Stainless Steel Strip Applications 430 stainless steel strip is widely used for building decoration, fuel heating parts, hot water supply systems, household appliances, banding systems, home appliance parts and hareware. 430 Stainless Steel Strip Chemical Composition The chemical components of grade 430 stainless steel strip is summarized in the following table: Grade Standard C Si Mn P S Cr Ni Mo 430 ASTM A240 0.12 0.75 1.00 0.040 0.030 16.00-18.00 0.75