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Food Grade Emulsifiers And Stabilizers For Vegetable Protein Beverage , 99.5% Purity

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Food Grade Emulsifiers And Stabilizers For Vegetable Protein Beverage , 99.5% Purity

China Food Grade Emulsifiers And Stabilizers For Vegetable Protein Beverage , 99.5% Purity supplier
Food Grade Emulsifiers And Stabilizers For Vegetable Protein Beverage , 99.5% Purity supplier Food Grade Emulsifiers And Stabilizers For Vegetable Protein Beverage , 99.5% Purity supplier Food Grade Emulsifiers And Stabilizers For Vegetable Protein Beverage , 99.5% Purity supplier

Large Image :  Food Grade Emulsifiers And Stabilizers For Vegetable Protein Beverage , 99.5% Purity

Product Details:

Place of Origin: China(Mainland)
Brand Name: CMC
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: 2000MT
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Detailed Product Description
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.

Food Grade Emulsifiers And Stabilizers For Vegetable Protein Beverage , 99.5% Purity

 

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

 

Contact Details
YIXING TONGDA CHEMICAL CO.,LTD

Contact Person: eric.jiang

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