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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viscosity mpa.sD.SCl-MushGelDSLK≥0.95≤1.560A
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viscosity mpa.sD.SCl-MushGelLK≥0.90≤1.560A
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China heat transfer printing gum manufacturers,Website:, heat transfer printing gum factory. HONGBO NEW MATERIALS specializes in manufacturing heat... |
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CMC is fine enough and at least 95% of the powder passes 100 mesh. It can be dissolved in a very short time and the quality is very stable.
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Food grade CMC can be used as thickener,Website:, expanding agent,stabilizer and so on, which could replace the role of gelatin, agar, sodium algin... |
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