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High Stability Chemical CMC Food Additive , Healthy Ice Cream Thickener Power

High Stability Chemical CMC Food Additive , Healthy Ice Cream Thickener Power

Categories CMC Food Additive
Brand Name: CMC
Model Number: FH9
Certification: ISO9000 , HALA
Place of Origin: China(Mainland)
MOQ: 1MT
Price: Negotiation
Supply Ability: 2000MT
Delivery Time: One week after order
Packaging Details: 25kg net paper bag
Name: CMC Food Additive
Other name: Cellulose gum
Application: foods and beverages
Viscosity: 100-8000mps
Appearance: White powder
Purity: 99.5%
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    High Stability Chemical CMC Food Additive , Healthy Ice Cream Thickener Power

    CMC Food Additive Improve the Ice cream stability of emulsion


    The main effect of ice cream emulsifier:


    1 . Improve the dispersion of fat in the mixture, so that the fat particles are fine, distribute evenly, improve the stability of emulsion.
    2 . To promote the interaction of fat and protein, make the emulsion instability or demulsification, help fat agglomeration and agglomeration.
    3 . Improve air mixing, improve foaming and expansion rate.
    4 . To give ice cream the delicate structure and good drying degree, prevent or control the formation of large ice crystals.
    5 . To prevent the ice cream in the storage process of contraction and deformation, improve the mouth thaw.
    6 . Thickening: to give the ice cream paste the appropriate viscosity, so that the product taste lubrication.

    Specifications:


    Type

    Specification

    FH9

    2% SolutionViscosity (

    mPa.s)

    800-1200
    Degree of Substitution ≥0.90
    Purity % ≥99.5
    pH6.0-8.5
    Loss on Drying % ≤10
    Heavy metal(Pb) % ≤0.002
    Iron % ≤0.03
    Arsenic %

    0.0002


    The main role in the manufacture of ice cream stabilizer:


    1 . Improve the stability of emulsion to prevent the separation of whey.
    2 . Improve the inflation performance, improve the foaming ability and the expansion rate.
    3 . To prevent or control the growth of ice crystals during storage, delay melting, improve storage stability and prevent shrinkage and deformation of finished products.
    4 . Improve the formation and structure of ice cream.
    5 . Improve the conservation of nature, prolong the suitable diet and improve the solubility of the mouth.


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