Soap Noodles Supplier




Neutralization process :

  • Temperature of fatty acid before Neutralization coil : 60 – 63 °C
  • Temperature of fatty acid IN Neutralization coil : 94 – 97 °C
  • Temperature of fatty acid AFTER Neutralization coil : Around 90°C in storage
  • Packing Temperature : 30 – 35 °C
  • Storage condition

 

Characteristic:

  • Chemical Description    Produced by Neutralization of distilled fatty acid by caustic soda
  • Appearance    Top white Noodles,1.2 cm long with a diameter of 0.8 cm, free from any black specks or foreign materials, fins are about 0.5%.
  • Odour    Free from objectionable odours

Specifications

Shelf Life 1 Year
Color Light Yellow
Purity 99%
Brand Name Soap Noodle Super Snow White
Feature Super Snow Whie
Pack Size 50 kg

Additional Information

Min. Order Quantity 20 Ton
Port Port- Said
Payment Terms L/C, T/T
Delivery Time one month
Packaging Details in 25 Kg plastic bag


Critical Identity Parameters ( To be included in all certificates of Analysis )

Item Limits Analytical Method
A.O.C.S. Ca 2b-38 10.5 – 13. 5 % Moisture Content (%)
E. S.1140/2001 78.5 – 81.5 % Total Fatty Matter (%)
  5 Max Peroxide Value
A.O.C.S. Ca 6a-40 0.25 Max % Unsaponified Matter (%)
A.O.C.S. Ca 14-56 0.35 – 1.0 % Glycerol Concentration (%)
A.O.C.S. Da 4a-48 0.5 – 1.0 % Free Fatty Acid

GC. Fatty acid composition

C18:3 C18:2 C18:1 C18:0 C16 C14 C12 C10C8C6 F.A( %)
NA NA 24.4- 32.8 NA 40.60-47.60 NA 9.2-12.40 0.20 max Spec . Limits



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