YIXING TONGDA CHEMICAL CO., LTD.
Specialty is engaged in the research and development and production of chemicals.
YIXING TONGDA CHEMICAL CO., LTD.
Specialty is engaged in the research and development and production of chemicals.
Product Details:
Payment & Shipping Terms:
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| Name: | CMC Food Additive | Application: | Foods And Beverages |
|---|---|---|---|
| Viscosity: | 100-8000mps | Appearance: | White Powder |
| Purity: | 99.5% | CAS: | 9004-32-4 |
| Degree Of Substitution ≥: | 0.9 | Density (g/cm3): | 1.6 |
| High Light: | carboxymethyl cellulose gum,carboxymethyl cellulose in food |
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High Stability White powder CMC Food Additive , Safty Ice Cream Thickener
The main effect of ice cream emulsifier:
1 . Improve the dispersion of fat in the mixture, so that the fat particles are fine, distribute evenly, improve the stability of emulsion.
2 . To promote the interaction of fat and protein, make the emulsion instability or demulsification, help fat agglomeration and agglomeration.
3 . Improve air mixing, improve foaming and expansion rate.
4 . To give ice cream the delicate structure and good drying degree, prevent or control the formation of large ice crystals.
5 . To prevent the ice cream in the storage process of contraction and deformation, improve the mouth thaw.
6 . Thickening: to give the ice cream paste the appropriate viscosity, so that the product taste lubrication.
Specifications:
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Type Specification |
FH9 |
|
2% SolutionViscosity (mPa.s) |
800-1200 |
| Degree of Substitution ≥ | 0.90 |
| Purity % ≥ | 99.5 |
| pH | 6.0-8.5 |
| Loss on Drying % ≤ | 10 |
| Heavy metal(Pb) % ≤ | 0.002 |
| Iron % ≤ | 0.03 |
| Arsenic % |
0.0002 |
The main role in the manufacture of ice cream stabilizer:
1 . Improve the stability of emulsion to prevent the separation of whey.
2 . Improve the inflation performance, improve the foaming ability and the expansion rate.
3 . To prevent or control the growth of ice crystals during storage, delay melting, improve storage stability and prevent shrinkage and deformation of finished products.
4 . Improve the formation and structure of ice cream.
5 . Improve the conservation of nature, prolong the suitable diet and improve the solubility of the mouth.
