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Food Additive In Bread And Cake Sodium Carboxymethyl Cellulose CMC

Food Additive In Bread And Cake Sodium Carboxymethyl Cellulose CMC

Bread Sodium Carboxymethyl Cellulose

Food Additive Sodium Carboxymethyl Cellulose

Cake Sodium Carboxymethyl Cellulose

Place of Origin:

China

Brand Name:

Linguang

Certification:

HALAL KORSHER ISO9001

Model Number:

FH9 FM9 FH6 FHV6-2 FVH6-3 FVH6-4 FVH6-5 FVH91-5

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Product Details
Payment & Shipping Terms
Minimum Order Quantity
5mts
Price
USD
Packaging Details
25kg kraft paper bag with PE inner
Delivery Time
withing 15 days
Payment Terms
L/C, D/A, D/P, T/T
Supply Ability
1.5 ten thousand per year
Product Description

Sodium Carboxymethyl Cellulose

 

 

*Improve the inner structure and strengthen the processing mechanical property and water absorption of dough
*Help the honeycomb of bread to distribute even, enlarge the size and make the surface bright
*Prevent paste starch from seasoning and retrograding and extend the shelf life
*Adjust the elasticity of the flour, prevent the bread or cake from shriveling and keep the shape


 

 

 

THE CHARACTERISTICS OF FOOD GRADE CMC

 

1 Uniform molecular weight distribution.

2  High resistance to acid.

3 High resistance to salt.

4  High D.S, High transparency, low free fibers.

5  Low gel.

 

 

Specification  
Types
Items
FL100 FL9 FM9 FH9 FVH9-1 FVH9-2 FVH9-3 FVH9-4 FVH9-5 FVH9
Viscosity, mPa.s
(25℃, Brookfield 30rpm)
1%       200-500 500-1000 1000-2000 2000-3000 3000-4000 4000-5000 >5000
2% 5-400 5-400 400-2000              
Appearance White or slightly yellowish fibrous powder or particle
Degree of Substituion(D.S) 1.0-1.2 0.9-1.0
Purity(%) ≥99.5
Loss on drying(w/%) ≤8.0
PH value 6.0-8.5
Sodium ethanolate(w/%) ≤0.4
Clorides(NACL w/%) ≤0.5
Sodium(w/%) ≤12.4
Pb(mg/kg) ≤2.0
As(mg/kg) ≤2.0
Total Plate Count(cfu/g) ≤500
Mould&Yeast(cfu/g) ≤100
E-coli(cfu/gr) Negative
Salmonella(cfu/g) Negative
Staphylococcus aureus(cfu/g) Negative

 

Food Additive  In Bread And Cake Sodium Carboxymethyl Cellulose  CMC 0

 

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