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YIXING TONGDA CHEMICAL CO.,LTD
YIXING TONGDA CHEMICAL CO., LTD. Specialty is engaged in the research and development and production of chemicals.
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High Stability White powder CMC Food Additive , Safty Ice Cream Thickener

YIXING TONGDA CHEMICAL CO.,LTD
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YIXING TONGDA CHEMICAL CO.,LTD
Province/State: Jiangsu
Country/Region: China
Tel: 86-510-87556363
Contact Person:
Mr Jimmy Wang

High Stability White powder CMC Food Additive , Safty Ice Cream Thickener

Brand Name : CMC
Model Number : FH9
Certification : ISO9000 , HALA
Place of Origin : China(Mainland)
MOQ : 500KG
Price : Negotiation
Supply Ability : 2000MT
Delivery Time : One week after order
Packaging Details : 25kg net paper bag
Name : CMC Food Additive
Application : foods and beverages
Viscosity : 100-8000mps
Appearance : White powder
Purity : 99.5%
CAS : 9004-32-4
Degree of Substitution ≥ : 0.9
Density (g/cm3) : 1.6
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High Stability White powder CMC Food Additive , Safty Ice Cream Thickener


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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