Food Grade CMC Carboxymethyl Cellulose FH6

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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:what is Additive inverse or opposite of each number?
additive inverse is the number you have to add or subtract for the result to be zero. In general the additive inverse of X is -X being X any number. 3 +(-3) = 0 11 + (-11) = 0 42 + (-42) = 0 -9 +(9) = 0 you could set up an equation thus: 3 + x = 0; isolate x on one side then x = -3
Q:Fuel/oil additive questions?
Trust me, they work. I burned up the valves in a Buick many years ago from adding carburetor cleaner at every fill up. Oops! When you pay for a fuel injection cleaning they use a pressurized can as part #1 and then they hand you a bottle of fuel injector cleaner to add at your next fill up. They should also clean the throttle body as part of this service. The oil additives are most helpful for neglectful people or neglectful or rough use of the car. For example, towing a heavy trailer is extreme service and I've seen new p'ups use or burn a quart a day of regular oil when they should have been using a heavy 15w40 or added something like STP to the oil. Good Luck!
Q:Does honey contain additives?
>There are no additives added to any honey I know of. First of all, there is so much sugar in the honey that there wouldn't be any water available to dissolve chemicals into and the only thing that is really done to honey is to pasteurize it (heat treat it). Most bugs will not grow in high solids like that due to osmotic pressure, the rest are killed by pasteurization and that means no additives are needed.
Q:Bean Additives use, how to add lobster sauce?
Essential production resources (a) production sites. Plant design is reasonable, there should be with the production of raw materials to adapt to the library, processing workshops, finished products, packaging workshop, the production of fermented soybean products enterprises should have the appropriate fermentation sites. Processing workshop must have a good ventilation, packaging workshop should be sealed with disinfection measures, production sites should be separated from the living area. (2) the necessary production equipment. (Such as cooking cans, etc.); 2. Pulping equipment (such as grouting machine, cooking pulp tank, etc.); 3. Cooking equipment (such as cooking cans, etc.); 4. Molding equipment (such as cutting machine, Presses, etc.); 5. Fermentation facilities (such as fermentation cages, drawers, etc.); 6. Drying facilities (such as dryers, etc.); 7. Packaging facilities (such as packaging machines, etc.). In addition to the above equipment, the production enterprises according to their different production processes, must have its corresponding production equipment and facilities. Such as sterilization, frying and other related equipment. Fermented bean milk production enterprises must produce equipment: 1,2,4,5,7. Tempeh, natto production enterprises must produce equipment: 1,3,5,7. Soy milk, lactone tofu and other production enterprises must produce equipment: 1,2,7. Tofu, dried tofu and other production enterprises must produce equipment: 1,2,4,7. Yuba production enterprises must produce equipment: 1,2,4,6,7. (Packaging enterprises must produce equipment: 7.) fried and other soy products production enterprises must produce equipment: 1,2,4,7. (Purchased bean sprouts essential production equipment for enterprises: 7)
Q:Are there any additives in perfection?
Perfect product is through the relevant state quality inspection departments have been seized, there will be no harm to the human body, and our company to obtain these certification, you can go to the relevant departments to query, certification is very important, but the conscience of the certification More important
Q:Is pepper a food additive?
Is a seasoning.
Q:Sega's fuel additive to buy what is good
In principle, do not need to use, so the gift of the so-called original additives should not, will have a good gift?
Q:whats additive inverse?
In mathematics, the additive inverse, or opposite, of a number n is the number that, when added to n, yields zero. The additive inverse of F is denoted −F.
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 ingredients are added to the bread
An emulsifier is a substance that dissolves immiscible two phases, such as oil and water, to form a homogeneous dispersion or emulsion. In the process of the surface, the hydrophilic part of the emulsifier and the lipophilic part are bound to the wheat protein and the wheat protein in the dough, respectively, and the separated protein molecules are connected to each other to form a gluten protein complex, Solid fine gluten network structure, enhanced dough holding capacity, increased bread volume, so that the bread is more soft inside, the structure is more uniform and delicate. In addition, the emulsifier can adjust the water absorption and swelling of starch, adjust the gelatinization viscosity. Under certain pH conditions, the emulsifier can reduce the maximum viscosity of the starch paste. So that you can use the emulsifier to modify the starch to flexibly adjust the quality of flour. Common emulsifiers are mainly glyceryl monostearate (CMS), fatty acid sucrose ester (SE), sodium stearoyl lactide (SSL) and calcium stearate (CSL). Larger additions can also result in a significant increase in production costs, making it difficult for manufacturers to accept. Therefore, there are many companies will be two or more than the use of emulsifiers, which play a lower use, improve product quality synergies.

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