CMC

CMC has the functions of thickening, shaping, water retention and stabilization. Adding CMC to food can reduce the production cost of food, improve the quality of food, improve the taste of food, and extend the shelf life of food. It can be used for various solid and liquid beverages, cans, cakes and biscuits, instant noodles, quick-cooked food, The production of quick-frozen snack food, soy milk, fruit juice and other foods.

　　 CMC is used as a stabilizer for acidic beverages to prevent protein aggregation from precipitation and stratification. Due to its unique and delicate syrup after dissolving in water, the beverage tastes particularly good and more refreshing. Good replacement uniformity extends the guarantee period. CMC of model FM9 can be selected

　　 CMC is used in bread and pastries to control the viscosity of the paste and enhance the moisture retention and storage durability of bread and pastries. CMC of model FH6.FVH6 can be selected.

　　 CMC can increase the toughness and cooking resistance of noodles in instant noodles. It has good moldability when used in biscuits, and the cake surface is smooth and not easy to break. CMC of model FH6.FVH6 can be selected.

　　 The biggest advantage of CMC as a food thickening stabilizer is that it does not increase the calorific value

　　 CMC can be used in condiment applications with model PH9 CMC.

Technical indicators of food-grade CMC

Viscosity (water solution with mass fraction of 2%) mpa.s ≥25

Degree of substitution 0.20-1.50

PH value 6.0-8.5

Mass fraction of drying loss% ≤10.0

The mass fraction of chloride (calculated as Cl)% ≤1.2

The mass fraction of arsenic% ≤0.0002

The mass fraction of lead% ≤0.0005

The mass fraction of heavy metals (calculated by Pb)% ≤0.0015

The mass fraction of iron% ≤0.02

Contact :  Cathy

Company:  Henan Xiangtong Chemical Co., Ltd.

E-mail:   xtchem2019@gmail.com

Mobile:   0086-15713833609

Item: XT-N41