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Food Additive Sodium Carboxymethyl Cellulose CMC In Ice Cream

    Buy cheap Food Additive  Sodium Carboxymethyl Cellulose  CMC  In Ice Cream from wholesalers
     
    Buy cheap Food Additive  Sodium Carboxymethyl Cellulose  CMC  In Ice Cream from wholesalers
    • Buy cheap Food Additive  Sodium Carboxymethyl Cellulose  CMC  In Ice Cream from wholesalers
    • Buy cheap Food Additive  Sodium Carboxymethyl Cellulose  CMC  In Ice Cream from wholesalers
    • Buy cheap Food Additive  Sodium Carboxymethyl Cellulose  CMC  In Ice Cream from wholesalers
    • Buy cheap Food Additive  Sodium Carboxymethyl Cellulose  CMC  In Ice Cream from wholesalers

    Food Additive Sodium Carboxymethyl Cellulose CMC In Ice Cream

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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
    • Product Details
    • Company Profile

    Food Additive Sodium Carboxymethyl Cellulose CMC In Ice Cream

    Sodium Carboxymethyl Cellulose


    *Enhance the viscosity of mixed solution and prevent grease from floating up
    * Improve the uniformity of the system and reduce the generation of big crystal
    * Strengthen the anti-melt ability of ice cream and make it taste delicate and smooth
    *Reduce the use of solid materials and lower the cost




    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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