Rbd Coconut Oil Suppliers and Manufacturers

Product: Refined, Bleached, And Deodorized Coconut Natural Oil DESCRIPTION Refined, Bleached, and Deodorized Coconut Natural Oil (RBD CNO) is a pure coconut oil obtained by bleached with bleaching earth, activated carbon and further deodorized process by steam. A. PHYSICAL APPEARANCE 1. Color and Appearance: clear yellow, fully liquid at above 26 degrees Celsius. 2. Flavor and Odor: bland neutral taste, free from rancid or sour taste, odorless, free from rancid odor. 3. Melting Point: 24-26 degrees Celsius. 4. Specific Gravity: 0,910-0,920 (25 degrees Celsius). 5. Sensory Color (Red): maximum at 1,5 (5,25-inch cell Lovibond). 6. Sensory Color (Yellow): maximum at 15,0 (5,25-inch cell Lovibond). B. CHEMICAL CONTENT 1. Moisture Content and Insoluble Impurities : maximum at 0,1%. 2. Iodine Value: maximum at 14,0. 3. Peroxide Value : maximum at 10,0 mEq O2/kg. 4. Saponification Value: 248-265 mg KOH/g. 5. Acid Value : maximum at 0,6 mg KOH/g. 6. Unsaponifiable Matter: maximum at 15,0 g/kg. 7. Refractive Index: 1.4480-1.4500. C. APPLICATION 1. Cosmetic. 2. Food. 3. Health. 4. Pharmaceutical. D. PACKAGING SIZE 1. 18 Litres in a Jerry Can. 2. 18 Litres in a Bag-In-Box. 3. 20 Litres in a Pail. E. STORAGE CONDITION 1. Temperature: RBD CNO shall be stored under a warm temperature (at 26 degrees Celsius). Important to note that RBD CNO will solidify below 24 degrees Celsius. 2. Placement: at a warm, dry, and clean environment, free from foreign odor and out of direct heat/ sunlight. 3. Life: 24 months from the date of manufacture, under the recommended storage temperature condition.

Product: Refined, Bleached, And Deodorized Hydrogenated Coconut Natural Oil DESCRIPTION Refined, Bleached, and Deodorized Hydrogenated Coconut Natural Oil (RBD HCNO) is essentially an RBD CNO, however processed through Hydrogenated. A. PHYSICAL APPEARANCE 1. Color and Appearance: solid white fat with a clear texture and liquid in form when applied to heat. 2. Flavor and Odor: bland neutral taste, free from rancid or sour taste, odorless, free from rancid odor. 3. Melting Point: 30-34 degrees Celsius. 4. Sensory Color (Red): maximum at 1,2 (5,25-inch cell Lovibond). B. CHEMICAL CONTENT 1. Moisture Content and Insoluble Impurities : maximum at 0,1%. 2. Free Fatty Acid (Lauric Acid): maximum at 0,1%. 3. Iodine Value: maximum at 1,0. 4. Peroxide Value: maximum at 1,0 mEq O2/kg. 5. Solid Fat Content: 50%-60% at 20 degrees Celsius and 3%-8% at 30 degrees Celsius. C. APPLICATION 1. Cosmetic. 2. Food. 3. Health. 4. Pharmaceutical. D. PACKAGING SIZE 20 Kilograms in a Box. E. STORAGE CONDITION 1. Temperature: RBD HCNO shall be stored under a warm temperature (at 26 degrees Celsius). Important to note that RBD HCNO will solidify below 24 degrees Celsius. 2. Placement: at a warm, dry, and clean environment, free from foreign odor and out of direct heat/ sunlight. 3. Life: 24 months from the date of manufacture, under the recommended storage temperature condition.

1. RBD CNO ( Crude Coconut Oil ) Includers full export document + Levy cost + Tax. price Flexibag + FOB/CIF/CFR $1.890/MT 2. Price BIB 18 L / BIB 20 L / BIB 22 L $.2.000/MT 3. Price JC 5 L $2.290/MT 4. Price JC 20 L / JC 25 L $2.090/MT 5. Plastic Drum 180/Kg $2.060/MT 6. Plastic Drum 190/Kg $2.050/MT 7. Steel Drum 180/Kg $2.170/MT 8. Steel Drum 190/Kg $2.150/MT 9. IBC TOTE 900/Kg $2.100/MT Monthly production : 50,000 MT LC/SBLC/DLC+MT700 payment mechanism from my company: 10% cash, TT after issuance of IC PO. 40% after shining SPA. 40% after loading cargo. 10% after confirming the quality and quantity (BL issuance).

1. RBD CNO ( Crude Coconut Oil ) Includers full export document + Levy cost + Tax. price Flexibag + FOB Tanjung Mas $1.890/MT 2. Price BIB 18 L / BIB 20 L / BIB 22 L $.2.000/MT 3. Price JC 5 L $2.290/MT 4. Price JC 20 L / JC 25 L $2.090/MT 5. Plastic Drum 180/Kg $2.060/MT 6. Plastic Drum 190/Kg $2.050/MT 7. Steel Drum 180/Kg $2.170/MT 8. Steel Drum 190/Kg $2.150/MT 9. IBC TOTE 900/Kg $2.100/MT Monthly production : 50,000 MT

RBD HCNO is RBD CNO that has gone through the Hydrogenation process. RBD HCNO is a solid white fat with a clear texture and liquid when applied to heat. RBD HCNO can be used as the main raw material in the food industry. The use of RBD HCNO is very important for the beverage and food industry, because RBD HCNO can be used as a savory enhancer in creamer, RBD HCNO is also widely used for beverages such as coffee and chocolate and other food products. RBD HCNO also has a higher melting point than oil in general.

Refined bleached deodorized coconut oil, iodine value 7 to 10.5;FFA as lauric 0.01%, peroxide value 1.0 max.;moisture and volatile matters 0.01 max.

Name of product : Coconut Cooking Oil/RBD CNO Price of product : In accordance with the required specifications Product origin : Indonesia Key Specifications/Special Features : Oil, Coconut Oil, RBD

Coconut Oil CNO RBD origin from Indonesia. Natural from Coconut. Spec: A. PHYSICAL 1. Appearance : Fully liquid at above 26"C, clear yellow 2. Impurities/ : 0.05 maximum Extraneous matter, a/o (wlw) 3. Melting point, "C : 24 - 26 4. Specific Gravity @25 "C : 0.910 - 0.920 B. SENSORY 1. Color (5 ll4 inch cell Lovibond) Red : 1.5 maximum Yellow : 15.0 maximum 2. Taste : Bland neutral taste, free from rancid or sour taste 3. Odor : Odorless, free from rancid odor C. CHEMICAL l. Moisture Content, To : 0.1 maximum 2. Iodine Value : 14.0 maximum 3. Peroxide Value, meq O2ltr(g : 10.0 maximum 4. Saponification Value, mg KOH/g : 248 - 265 5. Acid Value, mg KOH/g : 0.6 maximum 6. Un saponifiable matter, gA(g : 15.0 maximum 7. Refractive Index : 1.4480 - 1.4500

Virgin coconut oil (VCO) & Coconut Oil (RBD

RBD Coconut Oil is used in the production of coconut-based specialty fats such as margarine, shortening, creaming fats, ice cream fats, milk, coffee creamer. Ideal for deep frying as it does not alter the taste of the processed food. Color (5.25 Lovibond Cell) : 1.0 RED 10.00 YELLOW. Fatty Acid Composition : (Actual Analysis) Caproic Acid, C6 : 0.4% Caprylic Acid, C8 : 6.5% Capric Acid, C10 : 5.6% Lauric Acid, C12 : 44.8% Myristic Acid, C14 : 19.8% Palmitic Acid,C16 : 10.4% Stearic Acid,C18 : 2.9% Oleic Acid,C18:1 : 7.6% Linoleic Acid,C18:2 : 2.0%. Solid Fat Content at 10 degrees Celsius : 100% 20 degrees Celsius : 30.8% 25 degrees Celsius : 0%. Origin : Philippines.