RCPC CORPORATION PTY LTD.

RCPC CORPORATION PTY LTD.



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CMC food grade

CMC food grade
Product name:CMC food grade
Item:(FB0002)
Details:

Name: Carboxymethyl cellulose 
Synonyms: Cellulose carboxymethyl ether sodium salt; CMC sodium salt
 
Molecular Structure:    
 
CAS: 9004-32-4 

CMC food grade is a safe, healthy and environmentally-friendly food additives and widely used in frozen desserts, protein food, beverages, icings, dressings, instant noodles, etc.

Properties:
1. Thickening: CMC can produce high viscosity at low concentration. It also acts as lubricant.
2. Water retention: CMC is a water binder, helps increase shelf life of food.
3. Suspending aid: CMC acts as emulsifier and suspension stabilizer, particularly in icings to control ice crystal size.
4. Film forming: CMC can produce a film on the surface of fried food, eg. instant noodle, and prevent absorption of excessive vegetable oil.
5. Chemical stability: CMC is resistant to heat, light, mold and commonly used chemicals.
6. Physiologically inert: CMC as a food additive has no caloric value and can not be metabolized.

Characteristics:
A. Finely distributed molecular weight.
B. High resistance to acid.
C. High resistance to salt.
D. High transparency, low free fibers.
E. Low gel.

Application:
1.It has good acid resistance, emulsifying properties and thermal stability, an aqueous solution of transparency, the use of liquid milk, soy milk, juice, milk, peanut milk and lactic acid, acid and other acidic drinks can make the solution stable, refreshing taste, and to adapt to the sterilization of the ultra-high temperature (UHT) and pasteurized (pasteurized) commonly used in the sterilization process. The recommended adding: 0.3-0.5%.

2.Used as a dispersing agent and excipients in ice cream, not only can improve the expansion rate of the ice cream, but also to prevent ice crystal formation. The recommended dosage: 0.25-0.35%.

3.Used in soy sauce, jam rice pudding and fruit drinks. The addition: 0.3-0.8%.

4.With its unique shaping and adhesion, it can be used in instant noodles, biscuits, frozen pasta, pasta to increase the toughness, smooth surface and improve taste, reduce the crushing rate. The recommended dosage: 0.25-0.4%.

5.Wine, beer etc. The recommendation: 0.05-0.5%.

6.In soy milk, bread, sesame paste, ham month corpus, cake stuffing, the recommendation: 0.3-0.8%.

Specification:
Assay: 99% min.
DS: 0.8 min.
viscosity: 200 min.
Heavy Metal(Pb): 0.002% max.
Fe: 0.03% max.
As: 0.0002% max.

Packing: 25Kg net paper drum with inner plastic bag

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