Food Grade CMC (Sodium Carboxymentyl Cellulose)


Food Grade CMC

TYPE

Viscosity (mPa.s)

pH

(D.S.)
   Degree of Substitution

NaCl (%)

Loss on Drying (%)

Min.

Max.

Concentration

Min.

Max.

DFL6

25

400

2%

6.5-8.5

0.75

0.90

≤1.2

≤10

DFM6

1100

1800

1%

6.5-8.5

0.75

0.90

≤1.2

≤10

DFH6

330

450

1%

6.5-8.5

0.75

0.90

≤1.2

≤10

DFL9

110

144

2%

6.5-8.5

0.95

/

≤1.2

≤10

DFM9

400

2000

2%

6.5-8.5

0.90

/

≤1.2

≤10

DFH9

330

450

1%

6.5-8.5

0.90

/

≤0.5

≤10

DVH9-1

660

900

1%

6.0-8.5

0.90

/

≤1.2

≤10

DVH9-2

1100

1350

1%

6.0-8.5

0.90

/

≤1.2

≤10

DVH9-3

1870

1980

1%

6.0-8.5

0.90

/

≤1.2

≤10

DVH9-4

2200

2250

1%

6.0-8.5

0.90

/

≤0.5

≤10

DVH9-5

2750

3150

1%

6.0-8.5

0.90

/

≤0.5

≤10


Remarks

Heavy metal (by Pb) %≤0.0015,

Fe %≤0.02, As %≤0.0002, Pb %≤0.0002.

Total Plate Count(cfu/g)≤500, Mould &Yeasts(cfu/g)≤100.

None E.coli, Salmonella, Staphylococcus Aureus.


Applications inIce Cream

1. Enhance theviscosity of mixed solution, prevent grease from floating up.

2. Improve theuniformity of the system, reduce the generation of big crystal.

3. Strengthen theanti-melt ability of the ice cream and make it taste delicate and smooth.

4. Reduce the useof solid materials and lower the cost.

Applications inYogurt Products

1. Enhance thethickness and improve the quality, status taste and stabilize the system.

2. Prevent themilk serum from separating, improve the structure of yogurt.

3. Powerful inanti-sediment, good thermal stability and acid resistance.

Applications inBread and Cake

1. Improve theinner structure, strengthen the processing mechanical property and waterabsorption of dough.

2. Help thehoneycomb of bread to distribute even, enlarge the size and make the surfacebright.

3. Prevent pastestarch from seasoning and retrograding, extend the shelf life.

4. Adjust theelasticity of the flour, prevent the bread or cake from shriveling and keep theshape.

Applications inInstant Noodles

1. Enhance thetoughness, maintain length.

2. Improve fineand smooth mouth feel.

3. Easier to form,lower turbidity water and reduce the oil content (about 20% less than theoriginal oil consumption), lower cost.


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