Payment & Shipping Terms:
|Name:||CMC Food Additive||Other Name:||CMC Thickener|
|Application:||Fruit And Vegetable Juice Beverage||Viscosity:||200-500mps|
|Arsenic %:||0.0002||Degree Of Substitution ≥:||0.90|
Medium Viscosity Non-Toxic Food Grade CMC Thickening Agent For Fruit / Vegetable beverage
Sodium polyacrylate is a new type of functional polymer materials and important chemical products, solid products for white (or light yellow) block or powder, liquid products for colorless (or light yellow) viscous liquid. When dissolved in cold water, warm water, glycerin, propylene glycol medium, it has the role of immobilized metal ion and can prevent metal ions of negative effect, is a surface active agent which has many special performance.
|Degree of Substitution ≥||0.90|
|Purity % ≥||99.5|
|Loss on Drying % ≤||10|
|Heavy metal(Pb) % ≤||0.002|
|Iron % ≤||0.03|
Application of emulsion stabilizer in Fruit and vegetable juice drinks:
In the production and storage of fruit juice, the phenomenon of stratification and water analysis is often occurred. The factors that cause instability are various. Because in the drink, both suspension pulp particles form, and colloidal solution of pectin and protein formation, and sugar and salt formation of the true solution, and even the formation of lipid emulsion. In this hybrid system, the larger density difference between particles and juice beverage suspension, emulsion, which is the main cause of instability. In addition, the protein contained in beverages by physical, chemical and other factors will cause the role of fruit juice drinks are not stable.
In order to ensure that the beverage in the shelf life does not occur stratification, precipitation and other phenomena, in the production often use thickener and emulsifier.
Thickening agent to improve the viscosity of the beverage juice, so that it has sufficient buoyancy to ensure the uniform suspension of fine particles, while the emulsifier to improve the hydrophilicity of lipid substances in beverage, to prevent the accumulation of fat ball float. Therefore, adding a proper thickener or emulsifier can achieve a certain stability.