Food Additive In Bread And Cake Sodium Carboxymethyl Cellulose CMC

Price Negotiable

Price: USD

MOQ: 5mts

Delivery Time: withing 15 days

Brand: Linguang

Product Description

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