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Gomme de xanthane Cmc de qualité alimentaire

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demande de renseignements
  • Description du produit
prénom enzyme cellulase
CAS No 9004-32-4
Apparence White to cream powder
Viscosité 3000 – 4000 mPa.s
pH 6.0 – 8.5
Conduire max. 2 mg/kg
Humidité max. 10%
Application Emulsifiers, Stabilizers, épaississant

Avantages du produitGomme de xanthane Cmc de qualité alimentaire1. Inodore, tasteless and non-toxic.
2. High hygroscopicity and is soluble in water to form a thick liquid
3. It is a polyanionic electrolyte and not fermented.
4. Good heat-stability, resistance to salt and film-forming property
5. Strong emulsifier for fat and oil
Application du produitGomme de xanthane Cmc de qualité alimentaireCMC is widely used in frozen desserts, protein food, boissons, icings, pansements, Nouilles instantanées, etc..
1. Propriétés
 1. Thickening: CMC can produce high viscosity at low concentration. It also acts as lubricant.
2. Rétention d'eau: CMC is a water binder, helps increase shelf life of food.
3. Suspending aid: CMC acts as emulsifier and suspension stabilizer, particularly in icings to control ice
crystal size.
4. Film forming: CMC can produce a film on the surface of fried food, par exemple. Instant noodle, and prevent
absorption of excessive vegetable oil.
5. Chemical stability: CMC is resistant to heat, lumière, mold and commonly used chemicals.
6. Physiologically inert: CMC as a food additive has no caloric value and can not be metabolized.
7. Inodore, insipide, non toxique.

2. Characteristics of food grade CMC

UNE. Finely distributed molecular weight
B. High resistance to acid
C. High resistance to salt
ré. High transparency, low free fibers
E. Low gel

3. Examples of application

1. Crème glacée:
1. CMC can mix freely with milk, sucre, emulsifier and other ingredients.
2. It helps body formation of the ice cream.
3. It helps control ice crystal size and improves mouth feel.
4. It brings glossy surface to the ice cream.

2. Instant noodle:
1. SCMC facilitates mixing and extrusion of flour.
2. It forms smooth film on the surface of noodle on heating.
3. It prevents absorption of excessive vegetable oil.
4. It increase the noodle’s strength, saves cost on handling.
5. It improves mouth feel.

3. Yoghurt:
1. CMC stabilizes yoghurt and prevents sedimentation.
2. It increases shelf life.

 

 

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 Gomme de xanthane Cmc de qualité alimentaire

 

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