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Food Additive Sodium Carboxymethyl Cellulose CMC In Biscuit And Pancakes

Basic Properties
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
Trading Properties
Minimum Order Quantity: 5mts
Price: USD
Payment Terms: L/C, D/A, D/P, T/T
Supply Ability: 1.5 ten thousand per year
Specifications
High Light:

Pancakes Sodium Carboxymethyl Cellulose

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Food Additive Sodium Carboxymethyl Cellulose

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Biscuit Sodium Carboxymethyl Cellulose

Product Description

Sodium Carboxymethyl Cellulose

 


Improve the flour quality and texture and adjust the gluten degree of flour
Prevent moisture from evaporating and aging and bring light and crisp biscuits and pancakes


 

 

 

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  Sodium Carboxymethyl Cellulose  CMC  In Biscuit And Pancakes 0Food Additive  Sodium Carboxymethyl Cellulose  CMC  In Biscuit And Pancakes 1