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Food Additive In Bread And Cake Sodium Carboxymethyl Cellulose CMC

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Food Additive In Bread And Cake Sodium Carboxymethyl Cellulose CMC

Brand Name : Linguang

Model Number : FH9 FM9 FH6 FHV6-2 FVH6-3 FVH6-4 FVH6-5 FVH91-5

Certification : HALAL KORSHER ISO9001

Place of Origin : China

MOQ : 5mts

Price : USD

Payment Terms : L/C, D/A, D/P, T/T

Supply Ability : 1.5 ten thousand per year

Delivery Time : withing 15 days

Packaging Details : 25kg kraft paper bag with PE inner

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Sodium Carboxymethyl Cellulose

*Improve the inner structure and strengthen the processing mechanical property and water absorption of dough
*Help the honeycomb of bread to distribute even, enlarge the size and make the surface bright
*Prevent paste starch from seasoning and retrograding and extend the shelf life
*Adjust the elasticity of the flour, prevent the bread or cake from shriveling and keep the shape

THE CHARACTERISTICS OF FOOD GRADE CMC

1 Uniform molecular weight distribution.

2 High resistance to acid.

3 High resistance to salt.

4 High D.S, High transparency, low free fibers.

5 Low gel.

Specification 　
Types
Items		 FL100 FL9 FM9 FH9 FVH9-1 FVH9-2 FVH9-3 FVH9-4 FVH9-5 FVH9
Viscosity, mPa.s
(25℃, Brookfield 30rpm)		 1% 　 200-500 500-1000 1000-2000 2000-3000 3000-4000 4000-5000 ＞5000
2% 5-400 5-400 400-2000 　 　 　 　 　 　 　
Appearance White or slightly yellowish fibrous powder or particle
Degree of Substituion(D.S) 1.0-1.2 0.9-1.0
Purity(%) ≥99.5
Loss on drying(w/%) ≤8.0
PH value 6.0-8.5
Sodium ethanolate(w/%) ≤0.4
Clorides(NACL w/%) ≤0.5
Sodium(w/%) ≤12.4
Pb(mg/kg) ≤2.0
As(mg/kg) ≤2.0
Total Plate Count(cfu/g) ≤500
Mould&Yeast(cfu/g) ≤100
E-coli(cfu/gr) Negative
Salmonella(cfu/g) Negative
Staphylococcus aureus(cfu/g) Negative

Food Additive In Bread And Cake Sodium Carboxymethyl Cellulose CMC


Product Tags:

Bread Sodium Carboxymethyl Cellulose

      

Food Additive Sodium Carboxymethyl Cellulose

      

Cake Sodium Carboxymethyl Cellulose

      
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