CMC 9FM100
CMC can keep the lactoprotein from coagulating and preci-pitating in sour milk and helps milk even suspend and disperse,Website:, keep the stability of the food quality, prolong the period of food quality .Used in ice-cream,it helps control ice crystal size, resist melting, shape, improve the texture;Used in the instant noodle,it can increase the tenacity and boil-resistance of the noodles. Advantages: dissolving fastly,well liquidity,molecule scattering evenly,finely distributed molecular weight,well acid-resistance,well salt-resistance,more transparent,less free-fiber,less gelatin.
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CMC IM-14A |
The balanced properties of cellulose ensure good viscosity-stability of the paste and favourable rheological properties.
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CMC 9FM100 |
CMC can keep the lactoprotein from coagulating and preci-pitating in sour milk and helps milk even suspend and disperse,Website:, keep the stabilit... |
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CMC HV |
CMC HV is a high-purity,Website:, high-efficiency slurrying agent. It has strong salt resistance and temperature tolerance, compatible with sea wat... |
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CMC IH9 |
In addition to high degree of substitution,Website:, high viscosity and high purity, it is highly saline and temperature resistant due to its even ... |
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CMC LK5000 |
viscosity mpa.sD.SCl-MushGelLK≥0.90≤1.560A
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