1)1300 watt of power, voltage:220v-240v, 50hz or 110v-120v, 50/60hz power line :5m
2) steam ready in 20 to 30 seconds
3)special triangle steamer head design to get into any corner
4)180¡ã swivel head to get into tight spaces and under furniture
5) easy to switch between temperatures, modes and accessories
6)helps remove 99.9% of e. Coli, salmonella and yeast-causing bacteria, and up to 98% of mold-causing bacteria when held on some hard surfaces for 10 to 15 seconds
Color box:51x25x13.5cm
Pcs/carton:4pcs/ctn
Carton measurement:53x52x30cm
N.W./g.W.:13.5 kg / 15 kgs
Boiler capacity:400ml
1x20'container 20ft:1408pcs
1x40'container 40ft:2880pcs
1x40'container 40hq:3520pcs
Ginger root
Botanical name: Zingiber officinale Linn.
Family: Zingiberaceae.
Ginger oil and oleoresins are the volatile oil derived by steam distillation of ginger and oleoresin. It is obtained by percolating the powdered rhizomes of Ginger, Zingiber officinale with volatile solvents. Ginger contains 1-2 percent of volatile oil, 5-8 percent of pungent acrid oleoresin and starch. Zingiberene is the chief constituent in the oil of ginger. Oil is employed for flavoring all kinds of food products and confectionary and finds limited use in perfumery. Oleoresin, commercially called Gingerin contains pungent principles viz. gingerol and shogaol apart from the volatile oil of ginger and is used as an aromatic, carminative, stomachic and as a stimulant.
Oleoresin from ginger is obtained conventionally by extraction of dried powdered ginger with organic solvents like ethyl acetate, ethanol or acetone. Commercial dried ginger yields 3.5-10.0 per cent oleoresin. Ginger oleoresin is a dark brown viscous liquid responsible for the flavour and pungency of the spice.
Ginger of commerce or `Adrak` is the dried underground stem or rhizome of the plant, which constitutes one of the five most important major spices of India, standing third or fourth, competing with chillies, depending upon fluctuations in world market prices, world market demand and supply position.
Ginger, like cinnamon, clove and pepper, is one of the most important and oldest spices. It consists of the prepared and sun dried rhizomes known in trade as `hands` and `races` which are either with the outer brownish cortical layers (coated or unscraped), or with outer peel or coating partially or completely removed.
Ginger requires a warm and humid climate. It is cultivated from sea level to an altitude of 1500 meters, either under heavy rainfall conditions of 150 to 300 cm or under irrigation. The crop can thrive well in sandy or clayey loam or lateritic soils.
The composition of dry ginger is given below:
Dry Ginger rootMoisture:6.9 %
Protein:8.6 %
Fat:6.4 %
Fiber:5.9 %
Carbohydrates:66.5 %
Ash:5.7 %
Calcium:0.1 %
Phosphorous:.15 %
Iron:0.011 %
Sodium:0.03 %
Potassium:1.4 %
Vitamin A:175 I.U./100 g
Vitamin B1:0.05 mg/100 g
Vitamin B2:0.13 mg/100 g
Niacin:1.9 mg/100 g
Vitamin C:12.0 mg/100 g
Calorific value:380 calories/100 g.
Ginger Oleoresin is obtained by extraction of powdered dried ginger with suitable solvents like alcohol, acetone etc. Unlike volatile oil, it contains both the volatile oil and the non-volatile pungent principles for which ginger is so highly esteemed. Concentration of the acetone extract under vacuum and on complete removal of even traces of the solvent used, yields the so called oleoresin of ginger. Ginger oleoresin is manufactured on a commercial scale in India and abroad and is in great demand by the various food industries.
Below present our general procedures for the purchase and sale of sugar of Brazilian origin:
1- Buyer issues a Letter of Intention (LOI) addressed to Seller;
2- Seller issues a Soft Corporate Offer (SCO);
3- If Buyer accepts SCO, signs and seals SCO and then sends to Seller;
4- Seller issues Full Corporate Offer (FCO);
5- Buyer signs and seals FCO and issues an Irrevocable Corporate Purchase Order (ICPO), addressed to Seller;
6- Seller issues draft of Sale and Purchase Agreement (SPA) to be discussed and commented;
7- SPA is signed by Seller and Buyer;
8- Buyer issues draft of the Payment Instrument (SBLC/DLC) for approval by Seller´s Bank;
9- If Seller�´s Bank accepts, Buyer issues the bank guarantee (SBLC/DLC);
10- Seller issues Performance Bond (PB) 2%;
11- Seller prepares the product and export documents;
12- Buyer receives the export documents by mail;
13- Buyer makes payment 100% to Seller´s Bank through transfer bank (Swift Message MT-103);
14- Shipping;
15- Seller sends the original export documents to Buyer;
NOTES:
The financial instrument (SBLC / DLC) must be issued by the Top 50 Bank in the world ranking.
Below present our general procedures for the purchase and sale of sugar of Brazilian origin:
1- Buyer issues a Letter of Intention (LOI) addressed to Seller;
2- Seller issues a Soft Corporate Offer (SCO);
3- If Buyer accepts SCO, signs and seals SCO and then sends to Seller;
4- Seller issues Full Corporate Offer (FCO);
5- Buyer signs and seals FCO and issues an Irrevocable Corporate Purchase Order (ICPO), addressed to Seller;
6- Seller issues draft of Sale and Purchase Agreement (SPA) to be discussed and commented;
7- SPA is signed by Seller and Buyer;
8- Buyer issues draft of the Payment Instrument (SBLC/DLC) for approval by Seller�´s Bank;
9- If Seller�´s Bank accepts, Buyer issues the bank guarantee (SBLC/DLC);
10- Seller issues Performance Bond (PB) 2%;
11- Seller prepares the product and export documents;
12- Buyer receives the export documents by mail;
13- Buyer makes payment 100% to Seller�´s Bank through transfer bank (Swift Message MT-103);
14- Shipping;
15- Seller sends the original export documents to Buyer;
NOTES:
The financial instrument (SBLC / DLC) must be issued by the Top 50 Bank in the world ranking.
1300 watt of power, voltage:220v-240v, 50hz or 110v-120v, 50/60hz
water tank holds approximately 380ml
steam ready in 20 to 30 seconds
special triangle steamer head design to get into any corner
180 swivel head to get into tight spaces and under furniture
stretch handle
easy to switch between temperatures, modes and accessories
quick release cord wrap for user's convenience
extra long power cord of five meters
helps remove 99.9% of e. Coli, salmonella and yeast-causing bacteria, and up to 98% of mold-causing bacteria when held on some hard surfaces for 10 to 15 seconds
Unit box dimension59x23x13cm
Pcs/carton4pcs/ctn
Carton measurement61x47.5x28.5cm
N.W./g.W. 13 kg / 12 kgs
1x20'container 20ft1356pcs
1x40'container 40ft2808pcs
1x40'container 40hq3292pcs
1905 H2O Mopx5 5 In 1 Steam Mop(Kms S030) Suppliers
Short on time? Let H2O Mopx5 5 In 1 Steam Mop(Kms S030) sellers contact you.
Product Description :
Our IRRI-9 Parboiled Rice is a non-basmati long grain rice variety, widely preferred in Asia, Africa, and the Middle East for its firm texture, non-sticky grains, and cost-efficiency. Parboiled using advanced steaming techniques, it retains more nutrients and offers improved shelf life and cooking quality.
Key Features:
Double/Silky Polished for Enhanced Appearance
Long Shelf Life & High Yield When Cooked
Ideal for Retail, Foodservice, and Government Supply Contracts
Export-Grade Quality with Strict Quality Controls
Private Label & Custom Bag Printing Available
SGS/Third-Party Inspection on Demand
Packaging & Delivery:
Price: FOB Pakistan $601 per MT
Minimum Order: 25 MT (1 x 20FT Container)
Packaging Options: 5kg, 10kg, 25kg, 50kg PP Bags or Customized Packaging Available
Certification & Compliance:
ISO - Certified Quality Management System
HACCP - Hazard Analysis & Food Safety Control
HALAL - Halal-Certified Rice Processing
Contact US
Ensure premium quality for your business. Inquire now to get a detailed quotation and start your long-term partnership with KHUMSUB a trusted Pakistan IRRI-9 Parboiled Rice supplier.
Giva Agro's Rose Essential Oil is a premium product that captures the quintessence of rose petals in a bottle. This luxurious oil is steam distilled from the finest quality rose petals sourced from eco-conscious farms, ensuring that each drop is packed with the natural fragrance and therapeutic properties of the flower.
Key Features and Benefits:
1.Soothing Aroma: Known for its delicate and uplifting fragrance, rose essential oil is a popular choice in aromatherapy to elevate mood and alleviate stress.
2.Skin Rejuvenation: Rich in antioxidants and anti-inflammatory properties, it helps to soothe and rejuvenate the skin, making it appear more youthful and radiant.
3.Emotional Balance: Often used to calm the nerves and balance emotions, it's a great oil to use during times of stress or sadness.
4.Natural Antiseptic: This oil also possesses natural antiseptic properties, making it beneficial for minor skin irritations and promoting healing.
5.Versatile Uses: Ideal for use in skincare formulations, massage blends, diffusers, and more. It blends well with other essential oils like lavender, geranium, and ylang-ylang for enhanced effects.
Sustainability Commitment:
Giva Agro is committed to sustainable practices, ensuring that all processes from cultivation to distillation are environmentally friendly and ethical, preserving the purity and potency of the essential oil.
This Rose Essential Oil by Giva Agro is not just a beauty product but a holistic tool to enhance your well-being and reconnect with nature's serene beauty. Perfect for anyone seeking a natural, effective addition to their wellness and beauty regimes.
Sodium lauryl sarsinine in cosmetics, skin care products, the main role is antistatic, foaming agent, detergent, surfactant, the risk factor is 3, relatively safe, can rest assured to use, for pregnant women generally has no effect, sodium lauryl sarsinine has no acne. N - laurel phthalein sarcosine sodium is a kind of amino acids anionic surfactants, with low toxicity, low irritation, good biodegradability, better compatibility and antimicrobial properties and corrosion resistance and other characteristics, widely used in daily chemicals, food, metal processing, mineral flotation, the deployment of pesticides and biological medicine, etc
item
value
CAS No.
137-16-6
Other Names
Sodium lauroylsarcosinate
MF
C15H28NNaO3
EINECS No.
205-281-5
Place of Origin
China
Purity
30% 95%
Appearance
Colorless clear liquid and White powder
Usage
Cosmetic Raw Materials
Brand Name
SXNP
Model Number
SXNP-137-16-6
Product name
Sodium lauroylsarcosinate
CAS
137-16-6
Flash point
267
Melting point
46 C
PH
7.0-9.0 (25, 1M in H2O)
Density
1.033 g/mL at 20 C
Sample
Available
Appearance
White Prowder
MOQ
1 Kg
Application
Hand soap, body wash, shampoo
Monosodium Glutamate, E621, CAS No.32221-81-1, also called MSG, is one of the oldest food flavor used in culinary, available as white Powder. Monosodium Glutamate, also known as seasoning, is the sodium salt of Glutamic Acid. MSG is often used to increase flavor of foods, especially for Chinese dishes. It is also used in soups and sauces, meat products, vegetables.
As an experienced Monosodium Glutamate manufacturer and supplier, we has been supplying and exporting Monosodium Glutamate 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.
Monosodium Glutamate Specification
ITEM LIMIT
APPEARANCE WHITE CRYSTALLINE OR POWDER
PURITY 99.0 %MIN â?? 100 % MAX
STATE OF SOLUTION(TRANSMITTANCE) CLEAR AND COLORLESS NOT LESS THAN 98.0%
SOLUBILITY 72.0G/100ML WATER AT 25 DEGREE CELSIUS
SODIUM CONTENT 12.2 PCT APPROX
PH (5 % SOLUTION) 6.7~7.2
LOSS ON DRYING (H2O) 0.3 PCT MAX.
CLORIDE (CL) 0.039 PCT MAX.
AMMONIUM(NH4) 0.02 PCT MAX
SULFATE(SO4) 0.028 PCT MAX
IRON(FE) 5 PPM MAX
LEAD (PB) 1 PPM MAX.
ARSENIC (AS) 0.5 PPM MAX.
PYRROLIDONE 0.2PCT MAX
TOTAL MICROORGANISM NOT DETECTABLE
SPECIFIC ROTATION (ALFA D 20 DEGREE ) BETWEEN +24.8 AND +25.3
TOTAL PLATE COUNT 800 COLONY / G MAX
TOTAL COLIFORM / G NOT DETECTABLE
E. COLI / G NOT DETECTABLE
SALMONELLA / 25G NOT DETECTABLE
MESH SIZE AS PER NEED
Calcium Stearoyl Lactylate E482, CAS No.5793-94-2, manufactured through the esterification of Stearic Acid with Lactic Acid and partially neutralized with food-grade Calcium carbonate. Calcium Stearoyl Lactylate (CSL) is an ivory white to slightly yellowish powder or brittle solid with a characteristic odor. It has the functions to increase toughness, emulsify, improve preservation, keep fresh, etc. It is often used in baked goods, steamed breads, noodles and dumplings.
As an experienced Calcium Stearoyl Lactylate manufacturer and supplier, we has been supplying and exporting Calcium Stearoyl Lactylate 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.
Calcium Stearoyl Lactylate Specification
Items Specifications
Appearance White or slightly yellowish powder or brittle solid with a characteristic odour
Acid Value (mgKOH/g) 60-130
Ester Value (mgKOH/g) 90-190
Heavy Metals(pb) (mg/kg) 10mg/kg
Arsenic (mg/kg) 3 mg/kg
calcium% 1-5.2
Total lactic acid % 15-40
lead(mg/kg) 5
mercury(mg/kg) 1
Cadmium(mg/kg) 1
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.
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.
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.
Warmest greeting to HUVY IMPORT EXPORT CO.,LTD We are one of the leading companies that supplying dried food, frozen food, fruit and spices,..to many countries in the world
STEAM FISH MAW a good source of collagen, proteins, and nutrients,
provides a wide variety of skin benefits,
improve your skin. tone and tissue.
a kind of low fat food supplement for man and woman.
Production Lead Time:
15 day(s)
Shipping Method:
sea or air
Brand:
HUVYCO
Size:
hand size
Place of Origin:
VIETNAM
Net Weight:
1-5 tons
Age Group:
Elderly, Adult, Children
Customised:
Yes
Feature:
dry fish maw
Gender:
Unisex
Material:
fish meat
Product Name: SNAKEHEAD FISH SLICES
Origin: Vietnam
Cultivation Type: Farmed/Natural
Style: Fresh or Frozen
Type: Sliced Snakehead Fish
Product Category: Seafood
Color: White to light pink flesh with firm texture
Condition: Pre-sliced snakehead fish, cleaned, and processed for ease of use
Key Features:
High-quality fish slices, easy to prepare and cook
Rich in protein and essential nutrients
Firm texture and mild flavor, ideal for various dishes
Freshly processed and vacuum-sealed to maintain quality
Free from chemicals and preservatives, safe for health
Applications:
Perfect for hotpots, soups, and stews
Suitable for grilling, frying, or steaming
Can be used in traditional dishes or fusion recipes
Ideal for home cooking and restaurant use
Packing Details:
Net Weight per Pack: 1 kg (or as per customer requirements)
Carton Size: 10 kg per carton box
Carton Dimensions: 50 cm x 50 cm x 30 cm
Vacuum-sealed or individually packed for freshness
Shelf Life:
Frozen: 12 months (stored at -18�°C or below)
Fresh: 5-7 days (kept at 0-4�°C)
Thawed: Best consumed within 2-3 days
Certifications:
HACCP, ISO, or other relevant certifications available upon request
Our RB4 Steam Coal is a high-quality thermal coal that meets the Standard Coal Trading Agreement (SCoTA) specifications. With a calorific value of 5000 Kcal/kg (net as received), this grade of coal is ideal for power generation and industrial applications that require reliable and efficient energy sources.
Key Features:
1. Calorific Value: 5000 Kcal/kg (net as received), providing a balanced energy output suitable for various applications.
2. Compliance: Meets the stringent SCoTA specifications, ensuring consistent quality and performance.
3. Moisture Content: Low moisture content enhances combustion efficiency and reduces transportation costs.
4. Ash Content: Controlled ash levels help minimize slagging and fouling in boilers, contributing to more efficient operations.
5. Sulfur Content: Low sulfur content ensures compliance with environmental regulations, reducing emissions and the environmental impact of coal usage.
Applications:
1. Power Generation: Ideal for thermal power plants, RB4 coal offers a reliable energy source for electricity production.
2. Industrial Use: Suitable for cement manufacturing, steel production, and other industrial processes requiring consistent thermal energy.
3. Heating: Can be used in industrial boilers and heating systems where a steady and efficient fuel supply is needed.
Shubhlaxmi Industries is a manufacturer/processor and exporter of supreme quality of Moringa seeds, Moringa Powder & its oil. Moringa seed is an important part of Moringa tree, because it contain large amount of protein and iron in it. Moringa seed is present inside the Moringa Pods. Moringa seed is like round shaped. From one Moringa pods we can get more than 5 number of seeds. We Process and supply multi grade/variety like pkm-1 moringa cultivation seeds, pkm-2 cultivation seeds, km-1 seeds, moringa traditional seeds, moringa oil seeds, moringa medicinal seeds, moringa pharma grade seeds.
Its botanical name is Moringa oleifera, its only genus in the plant family Moringacae. Its widely harvesting southwestern India.,Each & Every part of this plant is used in variety of applications including Food, personal & health care, agriculture,dye, water purification and many more.
Its significant & high valued source of vitamin-B, vitamin-C, & provitamin-A as beta-carotene, vitamin-k, proteins & other essential nutrients.
Its greenish leaf cooked & used as we use Spinach in Various Delicious Dishes, & also used in soups & sauces by crushing in powder.
Its Immature seeds pods, also called Drumsticks, which used in south asian dishes by parboiling & cooked in curry.
Its seeds mostly consumed like roasted peanuts, peas & nuts, which consists high level of vitamin-C & vitamin-B.
Its also yield oil around 40%, used as edible oil, called Ben oil, because of its higher concentration of behenic acid. Its refined oil is much clear & odorless.
As medicinal value of moringa oleifera had been suggested by traditional medicine, further clinical testing is required to explore more benefits.
Characteristics of pkm -1 SEED variety
Seed propagated
Medium, dwarf stature
Pods are 60-70 cm long with 6.3 cm girth weighing 120g
Bears 220-250 fruit per tree
The estimated yield is 50-54tonnes/ha
Suitable for ratoon crop
Low incidence of insect pest and disease
Suitable for varied soil types (freely drained)in tropical plains
Specification
Moringa Seeds/leaf/powder Hs Code : 12119099
Specification/ Variety
Pkm-1 Seeds
Leaf T Cut
Leaf Powder
Oil
Moisture : 8-10% Max
7-10% Max
10% Max
0.20%
Total Ash Value : 14%
15% Max
12% Max
0.01%
Purity Level : 98-99%
98-99%
98-99%
100%
Foreign Material : 1% Max
1% Max
Absent
Absent
Apperance : Browinsh
Green
Emrald Green
Yellowish
Salmonella In 25g
Absent
Absent
Absent : Na
E-coli Cfu/g : Absent
Absent : 20 Max Na
Quality Assurance : Sgs,geo-chem, Spice Board
Moq
1ton
Packing : 10/25/35/50 Kg, Pp Bag/jute Bag/cartoon
Origin ; Tamil Nadu
Roasted Guar Korma has been developed as a product free of antinutritive factors with balanced Amino Acid Profile. Suitable for Poultry, Swine, Ruminant and Aquaculture. Processed with heat and steam, inactivates harmful trypsin inhibitor which indirectly enhances protein and Amino acids digestibility in the product resulting in increased productivity of livestock and poultry. This process also reduces gummy substance by hydrolysing glactomannan and heat breaks cell walls resulting in higher digestibility of Guar Korma.
The anti-nutritive trypsin inhibitor is present in both Soybean and Guar seed, but gets inactive when processed into Soybean meal and Guar meal respectively.
We have two qualities of Roasted Guar Korma namely ULTRA and PREMIUM In Roasted Guar Korma ULTRA, the minimum protein content is 48 % and in Roasted Guar Korma PREMIUM, the minimum protein content is 55 %. The other nutritional and Amino Acid values of ULTRA and PREMIUM Roasted Guar Korma are listed below:-
? Higher percentage of Crude Protein (CP)
? Free From Aflatoxins
? Higher Digestibility Index, due to the removal of anti-nutritive factors
? More desirable and balanced Amino acid Profile
? Higher Energy content and fat percentage
? Lower percentage of less digestible Fibre
? Higher Palatability, complete elimination of characteristic bean odour and taste.
? Low content of Total Volatile Nitrogen (TVN)
? Free flowing, uniform fine particle size with good fat and water binding ability
NUTRITIONAL VALUES ULTRA PREMIUM
Protein 48% ? 50% 55% ? 60%
Metabolize Energy 2550 KCal/Kg 2700 KCal/Kg
Moisture Less Than 8% Less Than 6%
Fiber 6% ? 8% 4% ? 5%
Fat 5.00% 5.00%
Ash/ Sand Silica Less Than 2% Less Than 1%
Calcium 0.55% 0.55%
Phosphorus 0.68% 0.68%
Available Phosphorus 0.19% 0.19%
Urease Activity Less Than 1% Less Than 1%
Pepsin Digestibility 85.00% 85.00%
Trypsin Inhibitor Less Than 1 Less Than 1
Aflatoxins NIL NIL
Salmonella NIL NIL
E.Coli NIL NIL
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