Tus nqi tsim nyog Hypromellose Cellulose - Carboxymethyl cellulose CMC-Food qib - Yeyuan

Khoom noj khoom haus qib CMC qauv: FL30 FL100 FL6A FM9 FH9 GFH9 FH10 FVH9-1 FVH9-2 FM6 FH6 FVH6
Sodium carboxymethyl cellulose (CMC) muaj ntau lub zog hauv cov khoom noj, xws li thickening, emulsification, ncua kev kawm ntawv, dej tuav, toughness li, expansion thiab preservation. Cov khoom no ntawm CMC yog unmatched los ntawm lwm cov thickeners. Thaum siv rau hauv cov khoom noj, nws tuaj yeem txhim kho qhov saj, txhim kho qib thiab cov khoom zoo, thiab ua kom lub neej ntev.

Kev Ua Haujlwm Ntawm CMC Hauv Kev Tsim Khoom Noj

1. Thickening: tau viscosity ntawm tsawg concentration. Nws tuaj yeem tswj tau cov viscosity hauv cov txheej txheem ntawm kev ua zaub mov thiab muab cov zaub mov muaj kev nkag siab ntawm lubrication tib lub sijhawm;
2. Kev tuav dej: txo qis lub cev qhuav dej ntawm cov khoom noj thiab ua kom lub neej txee ntawm cov zaub mov;
3. Dispersion stability: tswj kev ruaj ntseg ntawm cov zaub mov zoo, tiv thaiv roj-dej stratification (emulsification), thiab tswj qhov loj ntawm cov muaju hauv cov khoom noj khov (txo cov dej khov nab kuab);
4. Zaj duab xis tsim: tsim ib txheej ntawm cov kua nplaum zaj duab xis hauv cov zaub mov kib kom tsis txhob nqus cov roj ntau dhau;
5. Chemical stability: nws ruaj khov rau cov tshuaj, tshav kub thiab lub teeb, thiab muaj qee yam mildew kuj;
6. Metabolic inertia: raws li cov khoom noj ntxiv, nws yuav tsis raug metabolized thiab yuav tsis muab cua sov hauv cov zaub mov.

Daim Ntawv Thov CMC Hauv Khoom Noj

1.Lactic acid kab mob haus
Yogurt haus
Qhov sib ntxiv ntawm CMC tuaj yeem tiv thaiv cov nag lossis daus thiab stratification ntawm cov protein hauv cov dej haus;
Nws ua rau cov dej haus muaj qhov tshwj xeeb ilv thiab refreshing saj, uas ua rau cov dej haus saj zoo heev;
CMC muaj kev hloov zoo sib xws, uas ua kom muaj kev ruaj ntseg ntawm cov dej qab ntsev thiab lub neej txee ntev dua
Pom zoo xaiv: gfh9; FL100; FVH 9
Ntxiv tus nqi (%): 0.3-0.8
2. Cocoa haus
Chocolate haus
Txhim kho qhov cuam tshuam thiab ruaj khov thiab inhibit qhov nce ntawm viscosity thaum khaws cia; Txhim kho qhov ruaj khov ntawm cov khoom raug tshem tawm;
Pom zoo xaiv: gfh9; FL 100
Ntxiv tus nqi (%): 0.4-0.8
3. Cov noodles
Txhim kho lub peev xwm tuav dej, txhim kho kev khaws cia, txhim kho cov luster thiab cov leeg, ua kom lub zog thiab tiv thaiv kev puas tsuaj;
Pom zoo xaiv: FVH6
Ntxiv tus nqi (%): 0.3-0.5
4 hnu
Moon ncuav mog qab zib filling
Muab ib qho thixotropy, tiv thaiv lub cev qhuav dej, txhim kho kev ruaj ntseg cia;
Txhim kho cov dispersion thiab stability ntawm ntau yam filling, tuav ib tug tej yam viscosity, nce lub sij hawm khaws cia;
Muab ib qho saj du; ncuav mog qab zib thiab pastries
Pom zoo xaiv: FVH6; FVH9
Ntxiv tus nqi (%): 0.3-0.6
5. Frozen dumplings
Frozen wonton
Txhim kho lub peev xwm tuav dej, txhim kho kev khaws cia, txhim kho cov luster thiab tendons; Tiv thaiv kom tsis txhob tawg thiab khov thib ob los tsim cov dej khov nab kuab;
Pom zoo xaiv: FVH6
Ntxiv tus nqi (%): 0.4-0.8
6. Kuv yog willow
Instant noodle sauce bag
Khoom qab zib
Stabilize ntau yam khoom nyob rau hauv soy sauce thiab sauce hnab, disperse ntau yam ntawm condiments thiab homogenize lawv;
Pom zoo xaiv: FH9
Ntxiv tus nqi (%): 0.3-0.5
7. Ham hnyuv ntxwm
Qos yaj ywm
Txhim kho lub koom haum cov qauv ntawm cov khoom thiab ua kom lub saj kev sib tw;
Pom zoo xaiv: FVH6
Ntxiv tus nqi (%): 0.4-0.8
8. Dej khov
Tsim kom muaj kev nthuav dav, tsim cov ntaub so ntswg zoo, txhim kho qhov ncauj solubility thiab txhim kho saj;
Tiv thaiv cov dej khov nab kuab thaum lub sij hawm cia thiab txhim kho cov duab tuav.
Pom zoo xaiv: FVH6
Ntxiv tus nqi (%): 0.3-0.5