This item is recently mined in north vietnam. The product is now available for to any buyer.
We have in hand ready for sale 50 kg in raw rough form direct from the site.
We are process of having the itm certified.
The dimensions are varied
The weight from as small as 5 grams to 30kg
The PET bottle flake chips type WK-801 is a kind of PET polymer material which is widely used in the bottles of drinking water and aseptic filling drinks. It is mainly used in the production of drinkingwater, aseptic filling drinks, candy and dried fruit packaging, cosmetics bottles, and APET sheet.
WK-801 Intrinsic Viscosity: 0.8dL/g
The character of WK- 801 is its low heavy metal content, low AA content, good color, stable molecular weight anddistribu
tion, excellent processing performance and compatibility, good production stability, high productionefficiency and yield. The
finished product has good transparency, high strength, and can ensure the original flavor of the packed food content.
This product is in compliance with the regulations of China GB 9685, GB 4806, (EU) No10/2011 and US FDA 21CFR
MAKEND�° CBS 355E is a hydrogenated and fractionated Palm Kernel Oil based Cocoa Butter Substitute (CBS) with very sharp melting profile thus providing excellent mouthfeel.
PACKING:
20kg or 25kg cartons with PE liners.
SHELF LIFE:
Shelf life 12 months from date of manufacture, provided, product is stored in original unopen packing in a cool, dry and odour free area with ambient temperature not above 20�°C and below 60% relative humidity.
Cocoa butter substitutes (CBS) are vegetable fats used to replace cocoa butter in chocolate and confectionery products. They are typically made from lauric acid oils like coconut or palm kernel oil. A key specification for CBS is that they are not compatible with cocoa butter and are used to completely replace it. Specifics include a slip melting point of 33-35�°C, a maximum iodine value of 1.0, and a maximum free fatty acid content (as lauric acid) of 0.1%.
Physical and Chemical Properties:
Slip Melting Point: The range is typically 33-35�°C.
Iodine Value: A maximum of 1.0 (Wijs) is generally specified.
Free Fatty Acid (FFA): Maximum of 0.1% (as lauric acid).
Moisture and Impurities: A maximum of 0.1%.
Saponification Value: Typically between 240 and 260.
Color: Can be white or pale yellow.
Appearance: Should be white or pale yellow with a bland flavor and no odor.
Solid Fat Content: While not a universal specification, some patents mention solid fat content at various temperatures, for example, 35-60% at 10�°C, according to WO2013132284A1.
