Corn oil is oil extracted from the germ of corn. Its main use is in cooking, where its high smoke point makes it a valuable frying oil. It is also a key ingredient in some margarines. Corn oil has a milder taste and is less expensive than most other types of vegetable oils.
Refined corn oil is 99% triglyceride, with proportions of approximately 59% polyunsaturated fatty acid, 24% monounsaturated fatty acid, and 13% saturated fatty acid.
Corn oil is also one source of biodiesel. Biodiesel is commonly made from soybeans, but as corn oil refining technology improves, it will become a greater source of biodiesel and a backup source in case of large-scale soybean crop failures. Other industrial uses for corn oil include soap, salve, paint, rustproofing for metal surfaces, inks, textiles, and insecticides. It is sometimes used as a carrier for drug molecules in pharmaceutical preparations.
GENERAL SPECIFICATIONS
Corn Oil is the refined fixed oil obtained from the embryo of Zea mays Linne (Fam. Gramineae).
CORN OIL
Taste: Neutral
Impurities: Negative
Free Fatty Acid : ( % )max 0,10
Moisture ( % )max 0,05
Peroxide Value ( meq O2/ kg )max 5
Specific gravity at 20 degr C0,91 - 0,93
Iodine value ( g / 100 g )103 - 128
Colour Lovibond 5 1/4 " Redmax 2,5
Colour Lovibond 5 1/4 " Yellowmax 25
Sunflower oil is extracted from sunflower seed, due to rich nutrition, people love to eat all of the world, some countries call it healthy oil, prolong life of oil.Quality characteristics of sunflower oil: light yellow color,clear;taste fragrant,no smell;low melting point,easy to human digestion. Linoleic content is the maximum in vegetable cooking oil,therefore,eating sunflower oil has curative effect to the patient with hypertension,fatter,cerebral embolism,heart disease,nephritic
PALM OIL
Palm oil is derived from the fleshof the fruit of the oil palm species E. Guineensis. In its virgin form, the oil is bright orange-red due to the high content of carotene.
Palmoil is semi-solid at room temperature; a characteristic brought about by its approx. 50 percent saturation level. Palm oil (and its products) has good resistance to oxidation and heat at prolonged elevated temperatures; hence, making palm oil an ideal ingredient in frying oilblends. Manufacturers and end-users around the world incorporate high percentages of palm oil in their frying oil blends for both performance and economic reasons.
In fact, in many instances, palm oil has been used as 100 percent replacement for traditional hydrogenated seed oils such as soybean oil and canola. Products fried in palm oil include potato chips, frenchfries, doughnuts, ramen noodles and nuts.
The oil palm produces two types of oils; crude palm oil (CPO) from the fibrous mesocarp and crude palm kernel oil (CPKO) from the kernels. Although both oils originate from the same fruit, palm oil is chemically and nutritionally different from palm kernel oil. It is one of the only two mesocarp oils available commercially, the other being olive oil.
In conventional milling process, the FFBs are steriliszed and the fruitlets stripped off. The loose fruitlets are then digested and pressed to extract the CPO. The kernels are separated from the fibrous mesocarp in the press cake and later cracked to obtained CPKO.
CHEMICAL COMPOSITION OF PALM OILS:
Crude Palm Oil is the richest natural source of Tocotrienols. The Malaysian Palm Oil Board (MPOB) has developed a special patented technology for extraction. The latest technology to purify Tocotrienols from the fruits of oil palm (Elais guineensis) was developed to produce a superior quality and purity.
PALM OIL
Palm oil, being a vegetable oils, is cholesterol-free. Having a naturally semi solid characteristic at room temperature with a specific origin melting point between 33ºC to 39ºC, it does not require hydrogenation for use as a food an ingredient.
CPO is deep orange red in colour due to the high content of natural carotenes. Palm oil is rich source of carotenoids and vitamin E which confers natural stability against oxidative deterioration.
Fractionation separates oil into liquid and solid fractions. Palm oil can be fractionated into liquid (olein) and solid (stearin) components.
Palm oil has a balanced ratio of unsaturated and saturated fatty acids. It contains 40% oleic acid (monounsaturated fatty acid), 10% linoleic acid (polyunsaturated fatty acid ), 45% palmitic acid and 5% stearic acid (saturated fatty acid). This composition results in an edible oil that is suitable for use in a variety of food applications.
WE SUPPLY IN;
polyethylene 25 L
PET 5 L
PET 1 L
PET 2L
25 L
polyethylene 25 L
High polyethylene 25 L
Cistern 27000 L
Container 1000 L
Seafood Processing
Frozen Fish
Fresh Fish
Tuna
Swordfish
Marlin ....
Product Type: Fish
Style: Frozen
Freezing Process: IQF
Shape:Piece
Part: Non Fillet,/ Fillet/ Whole
Certification: EEC, FDA, GMP, HACCP
Packaging: Bulk
Shelf Life:Long
Place of Origin: Thailand
Variety: Tilapia
Feature:High quality
Best Quality Seafood Product Frozen Black Tilapia Fish:
Frozen Black / Red Tilapia.
Feature:
Quality is our best-selling guarantee
Various styles
Many kinds of products
Good workmanship
New hot seller, most popular
Well-chosen raw material
Good products feature
We are a professional company for these products
Modern treatment system
Good after-sales service
Quality approval
Good quality and service
Competitive price
Secure order/ fastest shipping
Packaging: Bulk
Shelf Life: 2years
Place of Origin: Bangkok, Thailand
Brand Name: frozen mackerel fish white/black
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Refer to the following detailed specifications of our Frozen Pacific Mackerel for more information:
1-Product Name: fresh Frozen Pacific Mackerel Fish
2-Scientific Name: Scomber Japonicus
3-Freezing Way:
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A. BQF (BLOCK Quick Frozen)
B. IQF (Individually Quick Frozen)
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4-Fishing Zone: FAO 04
5-Catch Way :
A. Trawl
B. Light Purse Seine
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6 Freezing Area
A. Sea / Board Frozen
B. Land Frozen
7-Types:
A. For Fishing / Bait - Grade A
B. For Market Sale - Grade A / B
C. For Canning - Grade C
8- Size
A. 18-22 CM, 22-25 CM, 23-25 CM, 25-33 CM
B. 100-130G, 130-160G, 150-200G, 200 -300G, 300-500G
C. 8-10, 6-8, 4-6, 3-5, 2-3 PCS/KG
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9-N.W. / Glazing: 100%NW, 95%NW, 90%NW.
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10-Package: BQF BULK 10KGS/CTN, 20KGS/CTN.
11-Origin: BANGKOK Province, THAILAND (LAEM CHABANG PORT BANGKOK THAILAND)
12
MOQ: 1 x 40'FCL, loading with 28,000kgs.
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Dry fish from Thailand
Specifications:
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Product Type: Cat Fish
Variety: Ribbon Fish/ Cat Fish
Style: Dried
Drying Process: AD
Shape: Block
Part: Whole
Certification: GAP, GMP, JAS
Packaging: Vacuum Pack/ carton Boxes
Shelf Life: 3 years
Place of Origin: Thailand
Fresh fish rapidly deteriorates unless some way can be found to preserve it. Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms.
Nutrition Facts
Dried fishDried fish
Amount Per 100 grams100 grams
Calories 371
% Daily Value*
Total Fat 13 g: 20%
Saturated fat 2.9 g: 14%
Polyunsaturated fat 2.2 g
Monounsaturated fat 4.4 g
Cholesterol 266 mg: 88%
Sodium 200 mg: 8%
Potassium 1,080 mg: 30%
Total Carbohydrate 0 g: 0%
Dietary fiber 0 g: 0%
Sugar 0 g
Protein 62 g: 124%
Vitamin A 2% , Vitamin C: 0%
Calcium: 81%, Iron 22%
Vitamin B-6: 20%, Vitamin B-12306%
Magnesium: 21%
100% Grade A Grain Composition & Milling Degree
Minimum Whole Kernels: 60.0%
Maximum Broken with length of 5.0-8.0 parts: 4.0%
The rest contains Head Rice with the length of more than 8.0 parts
Maximum Chalky Kernels: 3.0%
Maximum White Glutinous Rice: 1.5%
Maximum Paddy: 5 grains per kg
Amylose Content: 13-18%
Alkali Spreading Value Level at 6-7
Maximum Moisture Content: 14%
Milling Degree: Extra Well Milled
100% Grade B Grain Composition & Milling Degree
Minimum Whole Kernels: 60.0%
Maximum Broken with length of 5.0-8.0 parts: 4.5%
The rest contains Head Rice with the length of more than 8.0 parts
Maximum Yellow Kernels: 0.2%
Maximum Chalky Kernels: 6.0%
Maximum Damaged Kernels: 0.25%
Maximum White Glutinous Rice: 1.5%
Maximum Paddy: 7 grains per kg
Maximum Undeveloped Kernels, Immature Kernels, Other Seeds and Foreign Matter: 0.2%
Amylose Content: 13-18%
Alkali Spreading Value Level at 6-7
Maximum Moisture Content: 14%
Milling Degree: Extra Well Milled
Minimum Whole Kernels: 60.0%
Maximum Broken with length of 5.0-8.0 parts: 4.5%
The rest contains Head Rice with the length of more than 8 parts
Maximum Yellow Kernels: 0.2%
Maximum Chalky Kernels: 6.0%
Maximum Damaged Kernels: 0.25%
Maximum White Glutinous Rice: 1.5%
Maximum Paddy: 7 grains per kg
Maximum Undeveloped Kernels, Immature Kernels, Other seeds & Foreign Matter: 0.2%
Amylose Content: 16-20%
Alkali Spreading Value Level at 6-7
Maximum Moisture Content: 14%
Milling Degree: Extra Well Milled
Long Grain White rice
100% Grade B Grain Composition & Milling Degree
Minimum Whole Kernels: 60.0%
Maximum Broken with length of 5.0-8.0 parts: 4.5%
The rest contains Head Rice with the length of more than 8.0 parts
Maximum Yellow Kernels: 0.2%
Maximum Chalky Kernels: 6.0%
Maximum Damaged Kernels: 0.25%
Maximum White Glutinous Rice: 1.5%
Maximum Paddy: 7 grains per kg
Maximum Undeveloped Kernels, Immature Kernels, Other seeds & Foreign Matter: 0.2%
Amylose Content: 27-30%
Alkali Spreading Value Level at 1-5
Maximum Moisture Content: 14%
Milling Degree: Extra Well Milled
