Payment & Shipping Terms:
|Name:||CMC Food Additive||Application:||Foods And Beverages|
|Degree Of Substitution ≥:||0.9||Density (g/cm3):||1.6|
carboxymethyl cellulose gum,
carboxymethyl cellulose in food
High Stability White powder CMC Food Additive , Safty Ice Cream Thickener
The main effect of ice cream emulsifier:
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 . To prevent the ice cream in the storage process of contraction and deformation, improve the mouth thaw.
6 . Thickening: to give the ice cream paste the appropriate viscosity, so that the product taste lubrication.
2% SolutionViscosity (mPa.s)
|Degree of Substitution ≥||0.90|
|Purity % ≥||99.5|
|Loss on Drying % ≤||10|
|Heavy metal(Pb) % ≤||0.002|
|Iron % ≤||0.03|
The main role in the manufacture of 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.