Food Grade

Petroleum coke, or petcoke, is a byproduct from the refining of crude oil. It consists mostly of carbon

Soyabean Oil

To produce soybean oil, the soybeans are cracked, adjusted for moisture content, heated to between 60 and 88 °C (140–190 °F), rolled into flakes, and solvent-extracted with hexanes. The oil is then refined, blended for different applications, and sometimes hydrogenated. Soybean oils, both liquid and partially hydrogenated are sold as "vegetable oil," or are ingredients in a wide variety of processed foods. Most of the remaining residue (soybean meal) is used as animal feed.

In the 2002–2003 growing season, 30.6 million tons of soybean oil were produced worldwide, constituting about half of worldwide edible vegetable oil production, and thirty percent of all fats and oils produced, including animal fats and oils derived from tropical plants.

Soyabean Oil

Sunflower Oil

Sunflower Oil

Sunflower oil is the non-volatile oil pressed from the seeds of sunflower. Sunflower oil is commonly used in food as a frying oil, and in cosmetic formulations as an emollient. The world's total production of sunflower oil in 2014 was nearly 16 million tonnes, with Ukraine and Russia as the largest producers.

Several types of sunflower oils are produced, such as high linoleic, high oleic and mid oleic. Mid-oleic sunflower oil typically has at least 69% oleic acid. High oleic sunflower oil has at least 82% oleic acid. Variation in unsaturated fatty acids profile is strongly influenced by both genetics and climate. In the last decade, high stearic sunflower lines have been developed in Spain to avoid the use of partially hydrogenated vegetable oils in the food industry.

Sunflower oil is high in the essential vitamin E and low in saturated fat. The two most common types of sunflower oil are linoleic and high oleic. Linoleic sunflower oil is a common cooking oil that has high levels of polyunsaturated fat. It is also known for having a clean taste and low levels of trans fat. High oleic sunflower oils are classified as having monounsaturated levels of 80% and above. Newer versions of sunflower oil have been developed as a hybrid containing linoleic acid. They have monounsaturated levels lower than other oleic sunflower oils. The hybrid oil also has lower saturated fat levels than linoleic sunflower oil.

Sugar ICUMSA 45

ICUMSA - WHAT DOES IT MEAN
ICUMSA (International Commission for Uniform Methods of Sugar Analysis) is a world-wide regulatory body which oversees the activities of the National Committees of Sugar Analysis in more than thirty participating countries.
We specialize in offering ICUMSA 45, which is the most popular form of white refined cane sugar for human consumption. We are committed to bringing the highest quality Brazilian white refined cane sugar (ICUMSA 45) to our clients all over the world.

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White Sugar

Sugar ICUMSA 600-1200

ICUMSA 600-1200

RAW VHP 600-1200 sugar. All the sugar supply are directly from the Brazilian mills. Danex buys from the mills, arrange for the shipment and logistics and supply the best quality RAW sugar to it's premium buyer.

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Non - GMO Soybean

The soybean (Glycine max), or soya bean is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals.The beans contain significant amounts of phytic acid, dietary minerals and B vitamins. Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop.The main countries growing soybeans are the United States (32% of world total, 2016 forecast), Brazil (31%) and Argentina (18%).

Non-GMO Soybean

GMO Soybean

GMO Soybean

A genetically modified soybean is a soybean (Glycine max) that has had DNA introduced into it using genetic engineering techniques.Soy has been genetically modified to improve the quality of soy oil. Soy oil has a fatty acid profile that makes it susceptible to oxidation, which makes it rancid, and this has limited its usefulness to the food industry. Genetic modifications increased the amount of oleic acid and stearic acid and decreased the amount of linolenic acid. By silencing, or knocking out, the delta 9 and delta 12 desaturases.

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