Food Additive In Bread And Cake Sodium Carboxymethyl Cellulose CMC
| High Light: | Bread Sodium Carboxymethyl Cellulose,Food Additive Sodium Carboxymethyl Cellulose,Cake Sodium Carboxymethyl Cellulose |
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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 | ||||||||||
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