Description
Application in Food Grade CMC
Type Specifications | FVH6 |
1%Soln.Brookfield Viscosity (mpa·s) | 500-2000 |
PH | 6.0-8.5 |
Degree of Substitution | 0.8-0.9 |
(Cl %) | ≤1.2 |
Loss on Drying(%) | ≤10.0 |
Heavy Metals(As pb)(%) | ≤0.0015 |
Fe(%) | ≤0.02 |
As(%) | ≤0.0002 |
Pb(%) | ≤0.0005 |
Total Plate Count(cfu /g) | ≤500 |
Mould&Yeasts(cfu /g) | ≤100 |
E.coli(cfu /g) | None |
Salmonella(cfu /g) | None |
Staphy lococcus Aureus (cfu /g) | None |
Note
We can produce other types of CMC which have different viscosity or purity
on customer’s special requirements.
FOOD GRADE
The function of CMC in food:
Water retention: Reduce the dehydration and contraction of food , to extend the shelf life of food;
Film forming properties: The formation of a layer of plastic film in fried food to prevent excessive absorption of fat;
Chemical stability: The chemical ,thermal and light stability, has certain anti mildew properties;
Thickening property:Obtain high viscosity at low concentration. Can control the viscosity of food processing, while giving food lubrication;
Dispersion stability: Maintain the stability of food quality, prevent oil-water stratification(emulsification),control the size of crystals in frozen foods(reduce ice crystals)
One: Application in dairy products prevent milk protein, casein and other condensation and stratification; Evenly dispersed suspension.to maintain the stability of the dairy quality; Prolong the shelf life of dairy products.
Two: Application in ice cream:Prevent ice crystal growth, improve the expansion rate; Resistance to melt, shape, improve the taste; Reduce the use of solid raw materials, reduce the cost of production of ice cream; Make water, fat ,protein, such as the formation of a uniform, dispersed and stable mixture.
Three: Application in bread: Make the bread honeycomb; Increase volume, decrease the bread dregs, and prevent the bread hard because of lack of water to maintain the appearance of shape; Make the bread presents a soft, sweet, soft characteristics.
Four: Application in instant noodles Resistance to boiling; Delicate taste, lubrication Increase the toughness of noodles; Save oil, reduce production costs.
Five: Others: Food grade CMC and other similar products have:High acid tolerance;High salt tolerance; High grade of transparency; Very few fiber, less gel particles; The solution dissolve fast, the solution is of good fluidity, and the molecular distribution is uniform; The CMC reached 99.5%,high purity,to ensure that food form other materials.
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