YIXING TONGDA CHEMICAL CO., LTD.
Specialty is engaged in the research and development and production of chemicals.
YIXING TONGDA CHEMICAL CO., LTD.
Specialty is engaged in the research and development and production of chemicals.
Product Details:
Payment & Shipping Terms:
|
| Name: | CMC Food Additive | Other Name: | Emulsifying Stabilizer |
|---|---|---|---|
| Application: | Vegetable Protein Beverage | Viscosity: | 100-8000mps |
| Appearance: | White Powder | Purity: | 99.5% |
| Additive Amount≤: | 1% | Loss On Drying % ≤: | 10 |
| High Light: | carboxymethyl cellulose gum,carboxymethyl cellulose in food |
||
CMC Food Additive Emulsifier stabilizers in the vegetable protein beverage
Application of emulsion stabilizer in vegetable protein beverage:
At present, our country's vegetable protein drink at a rate of 30% per year growth, industrial production technology is getting more and more mature. Product variety, such as soy milk, soy milk, cocoa Coconut Juice fruit juice milk and peanut milk and greatly enriches the beverage market, also put forward higher requirements on product development and organization of state aroma.
In order to develop the plant protein beverage with the sense of coordination and organization, it is very important to make full use of the reasonable emulsifying stabilizer.
The compound emulsifying agent has many advantages, it has the function of synergistic effect, and has the function of improving the flavor and the taste and improving the quality. . Such as milk beverage production, in order to ensure that the products of emulsion stability, outstanding flavor and have a stable state, to prevent the layered settlement protein particles, using the two factor four level orthogonal experiment, determine the peanut milk beverage compound emulsion stabilizer ratio: monoglyceride 0.1%, 0.1% sucrose ester, CMC0.15%, xanthan gum 0.1%. By using this formula, the emulsion stability of peanut milk can be maintained, and the taste of peanut milk can be enhanced. And as the chocolate lactic acid milk beverage, composite stabilizer amount ratio is: CMC (Fh9) 0.26%, monoglyceride 0.12%, gelatin 0.05%, carrageenan 0.01%, according to the mass ratio of 26: 12: 5: 1, the emulsion stabilizer can change the cocoa powder and vegetable protein particle settling velocity, and has better suspension effect. To improve the quality of products and prolong the shelf life.
Specifications:
|
Type Specification |
FH9 |
|
2% SolutionViscosity ( mPa.s) |
800-1200 |
| 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 |
Advatage:
1: Quick delivery accoridng to different order quantity
2: Quality and quantity guaranteed
3: Competitive and workable quotation for every clients
