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Coffee Ice Cream CMC Food Additive , Carboxymethyl Cellulose Gum Improve Viscosity

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Coffee Ice Cream CMC Food Additive , Carboxymethyl Cellulose Gum Improve Viscosity

China Coffee Ice Cream CMC Food Additive , Carboxymethyl Cellulose Gum Improve Viscosity supplier
Coffee Ice Cream CMC Food Additive , Carboxymethyl Cellulose Gum Improve Viscosity supplier Coffee Ice Cream CMC Food Additive , Carboxymethyl Cellulose Gum Improve Viscosity supplier

Large Image :  Coffee Ice Cream CMC Food Additive , Carboxymethyl Cellulose Gum Improve Viscosity

Product Details:

Place of Origin: China(Mainland)
Brand Name: YUANYUAN
Certification: ISO9000 , HALA
Model Number: FH9

Payment & Shipping Terms:

Minimum Order Quantity: 500KG
Price: Negotiation
Packaging Details: 25kg net paper bag
Delivery Time: One week after order
Supply Ability: 1000MT PER MONTH
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Detailed Product Description
Name: CMC Food Additive Other Name: Carboxymethyl Cellulose
Application: Foods And Beverages Viscosity: 200-500mps
Appearance: White Powder Purity: 99.5%
Degree Of Substitution: 0.9~1.0 Drying Loss (%): ≤10.0

Coffee Ice Cream CMC Food Additive , Carboxymethyl Cellulose Gum Improve Viscosity

 

The main effect of ice cream viscosifier:

 

1 . Improve the dispersion of fat in the mixture, so that the fat particles are fine, distribute evenly, improve the stability of emulsion.
2 . To promote the interaction of fat and protein, make the emulsion instability or demulsification, help fat agglomeration and agglomeration.
3 . Improve air mixing, improve foaming and expansion rate.

4 . To give ice cream the delicate structure and good drying degree, prevent or control the formation of large ice crystals.
5 . Improve stability and security.
6 . To prevent the ice cream in the storage process of contraction and deformation, improve the mouth thaw.
7 . Thickening: to give the ice cream paste the appropriate viscosity, so that the product taste lubrication.

 

Specifications

Type Specification FH9
1% SolutionViscosity (mPa.s) 200-500
Degree of Substitution ≥ 0.90
Purity % ≥ 99.5
PH 6.0-8.5
Loss on Drying % ≤ 10
Heavy metal(Pb) % ≤ 0.002
Iron % ≤ 0.03
Arsenic %

0.0002

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The main role in the ice cream stabilizer:
1 .Improve the stability of emulsion to prevent the separation of whey.
2 . Improve the inflation performance, improve the foaming ability and the expansion rate.
3 . To prevent or control the growth of ice crystals during storage, delay melting, improve storage stability and prevent shrinkage and deformation of finished products.
4 . Improve the formation and structure of ice cream.
5 . Improve the conservation of nature, prolong the suitable diet and improve the solubility of the mouth.

Coffee Ice Cream CMC Food Additive , Carboxymethyl Cellulose Gum Improve Viscosity

 

Contact Details
YIXING TONGDA CHEMICAL CO.,LTD

Contact Person: eric.jiang

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