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      1. CMC Food Grade

        Food grade CMC because it contains a thickening emulsifying solid and stable performance can be used to replace gelatin agar and alginate it can reduce production cost enhance the quality of food improve the taste and freshness prolong the shelf life and in the food industry is a basic food aditiveCMC is widely used in frozen food canned food candy biscuits instant noodles carnivorous snacks ice cream and all kinds of drinks milk wine.



        Carboxymethyl cellulose,is CarboxyI group substitution of cellulose.According to its molecular weight and degree of substitution,t can be completely dissolved or non soluble.Carboxymethyl cellulose can form a high viscosity colloid、solution、 have adhesion、thickening、 flow, emulsification,dispersion, shape, water holding, protective colloid, film forming, acid resistance, suspension turbidity, etc. And physiological harmless, so in food,medicine, daily chemical, petroleum, paper, textile, construction and other fields of production, has been widely used.



            Food    

            Detergent    

            Pharma    

            Tooth  paster    

            Ceramic    

            Wdlding    

            Dyeing    

            Paper-making    

            Oilling    

            Battery    

            Other applacation    



        Food grade CMC because it contains a thickening, emulsifying, solid and stable performance, can be used to replace gelatin, agar and alginate, it can reduce production cost, enhance the quality of food, improve the taste and freshness, prolong the shelf life, and in the food industry is a basic food aditive,CMC is widely used in frozen food, canned food, candy, biscuits, instant noodles, carnivorous, snacks, ice cream, and all kinds of drinks, milk, wine.



        Dynacel®  CMC Productline
        Product
        (Dynacel®)
        Viscosity
        (Method)
        Degree of Substitution Purity
        (dry basis)
        Particle
        size
        Total plate count Application
        8H1RF 500-1500 cps (Brookfield Lvt, 1%, 25°C, Spindle     3,30rpm) Min.0.80 Min.99.5% Min.99.0% pass through 80 mesh (180 micron) <1000cfu/g Food
        8H2RF 1500-2500 cps (Brookfield Lvt, 1%, 25°C, Spindle 3,30rpm) Min.0.80 Min.99.5% Min.99.0% pass through 80 mesh (180 micron) <1000cfu/g Food
        8H3RF 2500-3500 cps (Brookfield Lvt, 1%, 25°C, Spindle 3,30rpm) Min.0.80 Min.99.5% Min.99.0% pass through 80 mesh (180 micron) <1000cfu/g Food
        8H4RF 3500-4500 cps (Brookfield Lvt, 1%, 25°C, Spindle 4,30rpm) Min.0.80 Min.99.5% Min.99.0% pass through 80 mesh (180 micron) <1000cfu/g Food
        8H5RF 4500-5500 cps (Brookfield Lvt, 1%, 25°C, Spindle 4,30rpm) Min.0.80 Min.99.5% Min.99.0% pass through 80 mesh (180 micron) <1000cfu/g Food
        8H6RF 5500-6500 cps (Brookfield Lvt, 1%, 25°C, Spindle 4,30rpm) Min.0.80 Min.99.5% Min.99.0% pass through 80 mesh (180 micron) <1000cfu/g Food
            Drink:          add fd grade CMC in beverages, uniform paricls can be dispersed, the bright color and poing the shelf ife.
            Lactic acid drinks:          add ackd resistant CMC can sablile the solution, prevent precipitation, improve taste, improve qually and thermal sabilily
            Milk:         soy mik peanut milk, almond milk and so on. Add fod grade CMC phenolic acid, emuisilying sabili product. Fat particles fomed at the same time,whitening, sweetening and removal of beany flavor.
            Frozen food (Ice cream):          frozen food in the addition of CMC, can reduce ice crystals, anti thaw, improve taste, whitening, incremental and so on.
            Baking food:          the addition of CMC to bread can make bread homogeneous (e.g, honeycomb ike structure), increment, reduce debris shedding, prevent cllapse and keep fesh and moisture
            Instant noodles 1 varieties:         In the instant noles 1 add a varialy of CMC can enhance the self wlled, keep the lengh, improve the taste, can save the province oil so as to reduce the cost.
            Biscuits, Griddle Cake:          Cookies, cakes and biscuits and Gnidle Cake in Griddle Cake production, adding CMC in wheat flour flour can adjust the easticil, improve the structure, form a btter appearance, prevent fragmentation, make cake surface smooth and bright, enhance the sense of crisp, taste and lexture.
            cakes:          Used in cakes, or mixed CMC spraying CMC solution can help the other in the cake on the surface of the crust and flini in, keep moisture to stay soft and proiong the she ie, maintain a good appearance. And prolong the she Hfe and to make the ple fing soft and delious.
            Sauce:          CMC for sauces such as peanut btter sesame pasfe, almond paste and mixed pomidge. and so on. As the basic material in sauces, CMC in cold water and bllini water has a good solblity and good taste of.CMC starch has bette sabliy.
            A variety of condiments:         CMC has good acid resistance and salt resistance, and good thickening and stabilily suitable for CMC in oyster sauce, soy sauce, jam, chi sauce,peanut sauce and sesamea paste as a thickener and sabizer. And improve the strucure, color, smell and taste effect.
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