Food Grade CMC Carboxymethyl Cellulose FH6-A

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Shanghai
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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:

Food Grade CMC  
   
    Used as additive in food field, CMC has the functions of thickening, suspending, emulsifying, stabilizing, shaping, filming, bulking, anti-corrosion, retaining freshness, acid-resisting, health protecting, etc. It can replace the application of guar gum, gelatin, agar, sodium alginate, and pectin. It is widely used in modern food industry, such as frozen food, solid drink, fruit juice, jam, lactic acid drinks, condiment, biscuit, instant noodles, bakery products, meat products, etc. 

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. 

    



                                                Technical Specifications of Food Grade CMC(1)




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Q:Types of food additives
General drinks containing pigment, potassium sorbate, etc .; jelly is not easy to eat; small snacks also contain a lot; the best Eat.
Q:What additives are needed for glycol antifreeze?
Ethylene glycol 940.15%. Borax 3%. Sodium silicate 1%. Potassium nitrate 0.25%. Sodium nitrite 0.15% Trinitrophenol
Q:pros and cons for flour additives?
There okorder.com/reports/chemcuisi... Hope this helped and be sure to mention that people have a right to know what is in their food. Just because someone is making big bucks selling human hair doesn't mean we should be blindly eating it because the name L-Cysteine does not say what it is.
Q:There is a lot of additives that think of the taste (open cup) instant noodles. What will it eat?
Do not always eat nothing
Q:Find the additive inverse and multiplicative inverse for each?
The additive inverse of x ia y such that: x + y = 0 0.42 + y = 0 y = -0.42 The multiplicative inverse of x is y such that xy = 1 -1.6 * y = 1 y = -1/1.6
Q:Do automotive oil additives really protect your engine?
This Site Might Help You. RE: Do automotive oil additives really protect your engine? From STP oil treatment to Slick 50. Do they work?
Q:Is there pure food on the market with food additives? What is it?
Generally can be added dispersant, thickener, but not necessarily, you can see marked.
Q:Salt, white sugar is not a food additive?
Belong to, not all of the food additives are harmful to the human body. Those countries allow the addition of food modified preservatives can be eaten, no matter what kind of additives, even if it is harmful to the human body as long as the reasonable range is the human body Can only be resolved within the scope of no harm. Moreover, the state is also very important to this piece of food additives, and now there is a pure bio-type food additive polylysine, which is made of lysine polymerization, the main The role of preservative preservation, after eating by the human body is one of the eight essential amino acids, lysine, absolutely non-toxic side effects, you can rest assured that the use of food industry, especially now is the cusp when the anti-corrosion preservative must be careful Consider, must be qualified to the human body harmless additives will have a market, can do more long.
Q:The base is not a food additive
But if the "alkali is a food additive" is wrong, because the various types of alkali too much.
Q:Make bread to loosely put any additives
Do their own can buy bread conditioner ah. This product will not be something. Some things do not know how many people die in China. The effect of this bread conditioner is to improve the quality of the dough. So that the surface of the internal organization to do better. If you want to soft spots can also be more egg yolk, protein will not, because the protein is tough. Want to soften 10 pounds of flour, into 5 pounds of high powder and 5 pounds of low powder.

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