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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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 | ||||||||||
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