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Ice Cream Food Grade Carboxymethyl Cellulose

Basic Information
Place of Origin: China
Brand Name: Honest
Minimum Order Quantity: 1000kgs
Packaging Details: 25kgs/bag
Delivery Time: 15-20days
Payment Terms: TT L/C Western Union
Supply Ability: 300mt/month
Detail Information
Appearance: White Or Yellowish Powder Product Name: Ice Cream Food Grade Carboxymethyl Cellulose
Function: Thickener, Emulsifier, Film-former, Binder, Dispersing Agent Aplication: Bread, Cake, Beverage, Pie
Purity: Min. 99.5% CAS: 9004-32-4
High Light:

Honest CMC Food Grade Carboxymethyl Cellulose

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cas 9004 32 4

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Ice Cream Food Grade Carboxymethyl Cellulose


Product Description

                        High viscosity CMC sodium food grade carboxymethyl cellulose for ice cream

 

Introduction

Name: Carboxymethyl Cellulose

Abbreviation: CMC

Molecular Formula: C6H7O2 (OH)2OCH2COONa

 

1 . Characteristics:

 

Carboxymethyl cellulose (CMC) or cellulose gum is a cellulose derivative with carboxymethyl groups (-CH2-COOH) bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. Carboxymethyl Cellulose (CMC) is white or yellowish powder that is odorless ,tasteless and non-toxic  It has high hygroscopicity and is soluble in water to form a thick liquid. 

 

 

2 .Application in food industry

 

Carboxymethyl Cellulose CMC Cellulose Gum has the ability to withstand boiling, freezing and even subfreezing temperatures for a short time      allowing it to be a handy addition during the processing of specialty foods. It functions as a thickener, water retainer, emulsifier, stabilizer,              protective colloid, suspending agent, gelling agent, and flow control agent. It is also used as film-forming and binding agent.

 

When the pH value is greater than or less than the isoelectric point of protein, sodium carboxymethyl cellulose can form a compound structure with protein, help to improve the stability of emulsion, and on the other hand, is also beneficial to the shape maintenance of ice cream texture.

 

Ice Cream Food Grade Carboxymethyl Cellulose 0

 

3. Specification of Carboxymethyl Cellulose


 

Type

Specification

FM6 FH6 FVH6 FM9 FH9 FH9-A FVH9
Degree of substitution(DS) ≥0.60 ≥0.60 ≥0.60 ≥0.90 ≥0.90 ≥0.90 ≥0.90

Viscosity (In 2% Water

Solution),mPa.s

300-800 800-1200 1500-2200 300-800 800-1200 1500-2200 1500-2200
PH 6.0-8.5 6.0-8.5 6.0-8.5 6.0-8.5 6.0-8.5 6.0-8.5 6.0-8.5
Moisture,% ≤10 ≤10 ≤10 ≤10 ≤10 ≤10 ≤10
Chlorides (As Cl-),% ≤1.2 ≤1.2 ≤1.2 ≤1.2 ≤1.2 ≤1.2 ≤1.2
Heavy metal(as Pb),% ≤0.0015 ≤0.0015 ≤0.0015 ≤0.0015 ≤0.0015 ≤0.0015 ≤0.0015
Iron(as Fe),% ≤0.02 ≤0.02 ≤0.02 ≤0.02 ≤0.02 ≤0.02 ≤0.02
Arsenic(as As),% ≤0.0002 ≤0.0002 ≤0.0002 ≤0.0002 ≤0.0002 ≤0.0002 ≤0.0002
Purity According to user’s demand

 

Packaging

The product is packed in polyethylene bag enclosed in composite paper bag . The net weight is 25 kg/bag .

Carboxymethyl Cellulose should be kept in the original bag and stored in the dry and clean place far away from the source of heat and not put together with other chemicals .

 

Transportation and Storage

The direct addition of the product to water causes the formation of lumps . Lumping results from incomplete wetting of the individual powder particles . Only the powder in contact with water dissolves and the formed gelatinous membrane prevents the remaining powder from dissolving , causing a delay in the dissolution time . The following three methods are recommended for dissolution without forming lumps . The most convenient method should be chosen according to the purpose of your application.

 

 

 

 

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