Sulfur
Bombay onion is known for its sharp flavor and have origins in mostly around Mumbai/Nashik area in India. Bombay onions are known to have have high levels of antioxidants and phenols. They have an earthy, strong taste and are perfect for thick, rich, distinctive sauces to dishes of Indian and other cuisines. White onion or Allium cepa are a cultivar of dry onion which have a distinct light and mild flavour profile. Much like red onions, they have a high sugar and low sulphur content, and thus have a relatively short shelf life. White onions are used in a variety of dishes, such as those of Mexican and European origin. MOQ: 20ft Container Supplied from India, Vietnam, China.
Moisture Max : Less than 14% Ash Content Max 5% Sulphur: Min: 1% Fixed Carbon 42% Speciafications 5500 - 6000 kcal.
Indonesian Thermal and Steam Coal Total moisture (ARB) - 20% Max. Inherent moisture (ARB) - 18% Max. Volatile matter (ADB) - 39-45% Sulphur (ADB) 0.8% Max. Ash (ADB) 8-12%. Net Calorific Value ( ARB) - 5,600kcal/kg Min. HGI - 45 Min. Size 0-50mm - 85% Min Quantity 50,000mt upto 500,000 mt CFR China from Kalimantan, Indonesia Inspection is CCIC Jakarta Payment by Usance LC 60 days Price is negotiable
PRODUCT Centrifuged Organic Virgin Coconut Oil (Real cold-pressed from fresh coconut milk) SOURCE Raw coconuts harvested from Control Union certified coconut plantations in Sri Lanka. PROCESS Organic virgin Coconut oil is natural premium grade oil which processed, employing on modern centrifuged technology facilities on cold pressed treatment without the use of chemical or high heat treatment. Pure and unrefined resulting in rich natural coco-nutty taste and crystal-clear oil that contains phytonutrients that is beneficial to health and amazingly delicious. Cold Centrifuge process is an innovated process, which results in a biologically pure coconut oil that has extraordinary stability and organoleptic properties. This is not just centrifuge, not just cold press and not just organic. It is an increase of accuracy and efficacy of the process before, during, and after the pressing of the coconuts. During this process, coconut meat is emptied into a machine that chops it into tiny pieces. First, the milk is extracted from the meat, and then the coconut milk is placed in a high speed cold centrifuged series that rapidly spins the contents. Through this spinning process, the oil is separated from the milk. Centrifuge coconut oil retains a strong coconut taste & aroma and requires no further refining. PRODUCT IS FREE FROM FOLLOWING ALLERGENIC SUBSTANCE Milk & Derivatives, Soya & Derivatives, Wheat & Derivatives, Sulphur Dioxide, Natural Colors, Benzoates, Artificial Colors, Additives, Natural flavors, GMO, Artificial flavors, Irradiated, Egg & Derivatives, RBD Nut and Derivatives, Nut oil, Animal/Fish Products, Peanut oil, BHA/BHT, Sesame-oil PACKAGING Glass bottles, Glass jars, Plastic Bottles, Plastic jars, PET bottles, IBC, Steal drums. STORAGE & SHELF LIFE Store in a cool, dry place away from direct sunlight. Do not refrigerate. May solidify below 24 C (75 F). Product get 2 years of shelf life from the date of manufacture (20 to 24 C). PRODUCT ADVANTAGES 1. Rich in medium chain fatty acids. 2. High Lauric acid content 46 - 57%. 3. Does not get softened gradually in contrast to other oils. 4. Contains Vitamin E which promotes healthier hair & skin. 5. Virtually free of unhealthy free fatty acids. 6. Helps to maintain healthy levels cholesterol & thermogenesis. ORGANOLEPTIC PROPERTIES Crystal clear liquid with distinct aroma and flavor of virgin coconut oil. QUALITY ASPECTS Moisture value < 0.1 % Moisture and volatile matters at 105 0C < 0.2 % FFA Value (as a Lauric acid) < 0.1 % Peroxide value < 3 meq/kg Iodine value 6 - 11 Soap content (mg sodium oleate/kg) 22.1- 2 Colour (25mm cell on the Lovibond colour scale expressed in Y+5R,not) 0.1 - 1 Saponification value 25 5- 261 Relative density at 30 C 0.915 - 0.920 Mineral Acidity - Nil Unsaponification matter - Max 0.2% Insoluble impurities content - Max 0.05%
