Author: ma-admin

Crude Rapeseed/Canola Oil

We offer crude rapeseed oil as below; CRUDE CANOLA/RAPESEED OIL SPECIFICATIONS: DIN: 51605 Free Fatty Acids (As OLEIC) Molecular Weight 282-Basis: BASE 1.00% MAX. 1.25% Moisture and Volatile Matter: 0.20% MAX. Density (Specific Weight) at 25 C and 4 C Min. 0.9180 Max. 0.9225 Flash Point: MORE THAN 121 (250 F) Saponification value Min. 188 Max. 198 Impurities (Insoluble in Petrol Ether): 0.10% MAX. Unsaponifiables Matter (test as per N.O.P.A.): Max. 1.50 pct. Sediment (Gardner Break Test): 0.10% MAX. Lecithin (expressed as Phosphorous): 0.02% MAX. Color Index (MG Iodine) (Lovibond Cell 1 inch): 50-60 Yellow and 5-6 Red. Refractive...

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Natural Agarwood Oil

Natural Agarwood Oil is extracted from the wood of Agar. The agarwood oil is also used in perfumery and ayurvedic ,workship and aromatherapy medicinal. It has been used in treatment lung and stomach tumours . its very usefull in nervous disorders digestive, bronchial complaints, smallpox, rheumatism, illness during and after childbirth, spasms in the digestive and respiratory systems, fevers, abdominal pain, asthma, cancer, colic, diarrhoea, nausea, regurgitation, weakness in the elderly, shortness of breath, chills, general pains . Analysis Appearance : Brown, semi solid Odour : Aromatic sweet – spicy fresh odour Boiling point : 95oC Flesh point :...

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RBD Palm Stearin

RBD Palm Stearin RBD Palm Stearin is the more solid fraction obtained by fractionation of palm oil after crystallization at controlled temperatures. It is thus a co product of palm olein and is always traded at a discount to palm oil and palm olein making it a cost effective ingredient in several applications. The physical characteristics of palm stearin differ significantly from those of palm oil and it is available in a wider range of melting points and iodine values. Application: RBD Palm Stearin is a very useful source of fully natural hard fat component for products such as...

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Hydrogenated Palm Oil (41/45/51)

Hydrogenation is widely applied to the processing of vegetable oils and fats. It converts unsaturated fatty acids to saturated ones which results in the conversion of liquid vegetable oils to solid or semi-solid fats, such as those present in margarine. Changing the degree of saturation of the fat changes some important physical properties such as the melting point, which is why liquid oils become semi-solid. Semi-solid fats are preferred for baking because the way the fat mixes with flour produces a more desirable texture in the baked product. Hydrogenated Palm Oil (41/45/51) Hydrogenated Palm Oil is utilized as hard...

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Canola Oil, Organic

Product Description: Organic canola oil is naturally expelled and produced without the use of solvents or any chemicals. The canola seeds are first cleaned of all foreign matter before they are mechanically extruded. The resultant meal is then mechanically expelled, after which the oil is settled and filtered. ° Low in saturated fat ° High in Omega-3 fatty acid ° One of the healthiest of all comonly used cooking oil ° High in Monounsaturated fat ° Cholesterol and trans fat-free ° Source of Omega-6 fatty acid Name Email Address Message Message 15 + 1 =...

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