Place of Origin:
ISO 9001, FSSC22000, BRCS,HALAL
CMC Food Additive FVH9-3 CMC Gum High Quality Grade Carboxymethyl Cellulose Sodium
The company has built a mechanized and highly precise CMC production line to achieve an annual output of 20,000 tons of high-quality CMC at full capacity. In recent years, due to repeated epidemics and heavy environmental protection pressure, the company has seized the opportunity to make decisive decisions, carry out automated transformation of the workshop, upgrade the GMP workshop, improve product standardization with mechanized operations, ensure product accuracy with digital operation, and upgrade product cleanliness with automated transmission. , changing the production method that relies solely on manual operation, greatly reducing labor intensity and improving work efficiency, while optimizing and improving the working environment.
1. Professional R&D center with strong technical force
The company is mainly engaged in the research of various cellulase products with an annual output of 20,000 tons of sodium carboxymethylcellulose (CMC).
2. Strictly control the product production process
The company strictly controls the product production process, and adheres to the consistent principles of "safety, health and environmental protection", national standards, industry standards and corporate product quality to provide users with high-quality, efficient and applicable products.
We have specialized in providing direct assistance and developing products to supply the industry based on our more than 14 years of experience and on the knowledge of our Research, Development and Innovation Departments, with the cooperation of our more than 300 collaborators.
Function in snacks:
1. Improve the internal structure and enhance the processing mechanics and water absorption of the dough.
2. Make baked bread and pastries evenly honeycombed, increase in volume, and have a bright surface.
3. Tissue gelatinized starch is aged and regenerated to extend the shelf life.
4. Adjust flour gluten to prevent bread and pastries from drying out and maintain their shape.
3. Application in jelly, milk jelly and jam:
Give appropriate thixotropy
Play an important role in cementitious system
4. Application in instant noodle:
Prevent syneresis and increase puffing ratio
Easy to control moisture, reduce water supply quantity and to decrease oil content
Bring uniform products and improve structures
Give bright-colored and smooth surface
5. How can we guarantee quality?
Always a pre-production sample before mass production;
Always final Inspection before shipment;
Mrs. Evelyn Hu
www.linguangcmc.com, www. dylinguang.com Email:firstname.lastname@example.org
Send your inquiry directly to us