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Food Additive In Bread And Cake Sodium Carboxymethyl Cellulose CMC

Categories CMC Food Additive
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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Food Additive In Bread And Cake Sodium Carboxymethyl Cellulose CMC

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
FL100FL9FM9FH9FVH9-1FVH9-2FVH9-3FVH9-4FVH9-5FVH9
Viscosity, mPa.s
(25℃, Brookfield 30rpm)
1% 200-500500-10001000-20002000-30003000-40004000-5000>5000
2%5-4005-400400-2000       
AppearanceWhite or slightly yellowish fibrous powder or particle
Degree of Substituion(D.S)1.0-1.20.9-1.0
Purity(%)≥99.5
Loss on drying(w/%)≤8.0
PH value6.0-8.5
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


Quality Food Additive  In Bread And Cake Sodium Carboxymethyl Cellulose  CMC for sale
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