Carboxy Methylated Cellulose
Our food grade CMC has good thickening property, water retention, dispersion stability, filming and chemical stability. It has high viscosity even in low concentration, and makes the food taste delicate and smooth; it can reduce the syneresis of food and extend the shelf life; it can control the crystal size in frozen food and prevent the stratification between oil and water; In acid system, our anti-acid products have good suspending stability, so it can improve the stability of milk and the impedance ability of protein; our CMC can be used together with other stabilizers and emulsifiers to complement each other, strengthen each other's effect and reduce the cost.
Other supplier products
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Isolated soy protein |
Recommended Application Method 1, Put Isolated soy protein into the ingredients at ratio of 3%-4% and chop together; 2, Chop Isolated soy protein i... |
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Carboxy Methylated Cellulose |
Our food grade CMC has good thickening property, water retention, dispersion stability, filming and chemical stability. It has high viscosity even ... |
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Carboxy Methylated Cellulose |
CAS number: 50-81-7 E number: E300 EC number: 200-066-2 Product Name: Ascorbic Acid Other Name: Vitamin C Molecular Formula: C6H8O6 Molecular Weigh... |
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Carboxy Methylated Cellulose |
Application Sausage, Bacon, luncheon meat, ham, meat balls, fish balls Vegetarian foods, bakery foods, quick-frozen foods and pet foods Characteri... |
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Hydrolyzed Vegetable Protein（H.V.P.) |
1） HVP-CP Description: HVP-CP is the amino acid seasoning powder made from hydrolyzed vegetable protein liquid, amino acid, sugar and vitamins thro... |
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