CMC used as thickener for toothpaste industry Factory supply directly

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Loading Port:
Tianjin
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TT OR LC
Min Order Qty:
20 m.t.
Supply Capability:
8000 m.t./month

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Product Description:

CMC for toothpaste industry 
   
  CMC is used in toothpaste for shaping, adherence and stabilizes features of toothpaste. Under the condition of good appearance, we can ensure proper consistency and stability in different toothpaste producers.

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Q:Food additives can have vitamin b2 Mody
Vitamin B2 as a range of nutritional supplements and limited dosage is prescribed.
Q:Which integer is it's own additive inverse?
answer mine and I'll answer yours
Q:What kind of additive is best for dumpling skin
Add the base, you can ferment a little, you can also add eggs
Q:what is food additive ?
candy all types
Q:What is the largest market for wholesale food additives in OKorder?
OKorder professional printing: envelopes notes / stickers / security labels / album / publicity single color pages / manual / form / bag / computer without carbon paper / color business card / tag / PVC VIP card IC card /
Q:What is the role of food additives propylene glycol
According to GB 2760-2017, the food additive propylene glycol can be used as stabilizer and coagulant, anti-caking agent, defoamer, emulsifier, moisture retention agent, thickener.
Q:What food additives are used in the production of fruit and vegetable juice?
The application of different varieties of food additives.
Q:The main components of commonly used antioxidants in food additives, as well as the principles of antioxidant?
Some substances, although they are not antioxidant, but with the antioxidant mixed use, but can enhance the antioxidant effects, such as citric acid, phosphoric acid, malic acid, tartaric acid and its derivatives, known as synergist. These substances have the effect of enhancing the antioxidant effect, some are due to the presence of metal ions in the metal to form a metal salt, so that the metal is no longer a catalytic effect. And the other is due to the role of antioxidants with the free radicals, and the antioxidant regeneration. The use of antioxidants can not only extend the shelf life of food, shelf life, to the producers, distributors bring good economic benefits, but also to provide consumers with reliable goods. As a result of this year to find some synthetic toxicity, and the "green" food trends, people tend to choose natural antioxidants, and thus the natural antioxidant research and development into a hot spot. But from the application point of view, whether synthetic or natural antioxidants will not be perfect, the nature of various foods, processing methods vary widely, a single antioxidant can not be suitable for all these requirements, so the development of complex Type of antioxidant is a good way. In addition, antioxidants can also be combined with other functional food additives, made of multi-functional complex formulations. Antioxidants include: 1. Glycyrrhiza antioxidant 2. Ascorbic acid (sodium. Calcium) 3. Ascorbyl palmitate 4. Butyl hydroxyanisole production technology 5. Diphenyl dipropionate 6.4-hexyl Phenol 7. Phytic acid 8. Propyl gallate 9. D-Sodium erythorbate 10. Tea polyphenol production technology 11. Tertin hydroquinone 12. Dibutylhydroxytoluene
Q:What are the food additives approved by our country?
By function is divided into 21 categories: acidity regulator, anti-caking agent, defoamer, antioxidant, bleach, bulking agent, gum base, coloring agent, coloring agent, emulsifier, enzyme preparation, flavor enhancer, Flour treatment agent, coating agent, moisture retention agent, nutrition enhancer, preservative, coagulant, sweetener, thickener, processing aid.
Q:How many additives are there in yogurt
Yogurt is milk as raw material, after pasteurization and then add milk to the beneficial bacteria (fermentation agent), after fermentation, and then cooling and filling a kind of milk products. Currently on the market yogurt products to solidification type, mixing type and add a variety of fruit juice jam and other accessories for the fruit type. Yogurt not only retains all the advantages of milk, and some aspects of the processing process also avoid weaknesses, become more suitable for human nutrition and health care products.

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