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Food Additive Sodium Carboxymethyl Cellulose CMC In Yogurt Products

    Buy cheap Food Additive  Sodium Carboxymethyl Cellulose  CMC   In Yogurt Products from wholesalers
     
    Buy cheap Food Additive  Sodium Carboxymethyl Cellulose  CMC   In Yogurt Products from wholesalers
    • Buy cheap Food Additive  Sodium Carboxymethyl Cellulose  CMC   In Yogurt Products from wholesalers
    • Buy cheap Food Additive  Sodium Carboxymethyl Cellulose  CMC   In Yogurt Products from wholesalers
    • Buy cheap Food Additive  Sodium Carboxymethyl Cellulose  CMC   In Yogurt Products from wholesalers
    • Buy cheap Food Additive  Sodium Carboxymethyl Cellulose  CMC   In Yogurt Products from wholesalers

    Food Additive Sodium Carboxymethyl Cellulose CMC In Yogurt Products

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    Brand Name : Linguang
    Model Number : FH9 FM9 FH6 FHV6-2 FVH6-3 FVH6-4 FVH6-5 FVH91-5
    Certification : HALAL KORSHER ISO9001
    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
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    • Company Profile

    Food Additive Sodium Carboxymethyl Cellulose CMC In Yogurt Products

    Sodium Carboxymethyl Cellulose


    *Enhance the thickness and improve the quality, status, taste and stabilize the system.
    * Prevent the milk serum from separating and improve the structure of yogurt.
    *Powerful in anti-sediment, good thermal stability and acid resistance




    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


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