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Dongying Linguang New Material Technology Co., Ltd.

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Food Additive Sodium Carboxymethyl Cellulose CMC In Ice Cream

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    Buy cheap Food Additive Sodium Carboxymethyl Cellulose CMC In Ice Cream from wholesalers
     
    Buy cheap Food Additive Sodium Carboxymethyl Cellulose CMC In Ice Cream from wholesalers
    • Buy cheap Food Additive Sodium Carboxymethyl Cellulose CMC In Ice Cream from wholesalers
    • Buy cheap Food Additive Sodium Carboxymethyl Cellulose CMC In Ice Cream from wholesalers
    • Buy cheap Food Additive Sodium Carboxymethyl Cellulose CMC In Ice Cream from wholesalers
    • Buy cheap Food Additive Sodium Carboxymethyl Cellulose CMC In Ice Cream from wholesalers

    Food Additive Sodium Carboxymethyl Cellulose CMC In Ice Cream

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    Brand Name : Linguang
    Model Number : FH9 FM9 FH6 FHV6-2 FVH6-3 FVH6-4 FVH6-5 FVH91-5
    Certification : HALAL KORSHER ISO9001
    Price : USD
    Payment Terms : L/C, D/A, D/P, T/T
    Supply Ability : 1.5 ten thousand per year
    Delivery Time : withing 15 days
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    • Company Profile

    Food Additive Sodium Carboxymethyl Cellulose CMC In Ice Cream

    Sodium Carboxymethyl Cellulose


    *Enhance the viscosity of mixed solution and prevent grease from floating up
    * Improve the uniformity of the system and reduce the generation of big crystal
    * Strengthen the anti-melt ability of ice cream and make it taste delicate and smooth
    *Reduce the use of solid materials and lower the cost




    THE CHARACTERISTICS OF FOOD GRADE CMC


    1 Uniform molecular weight distribution.

    2 High resistance to acid.

    3 High resistance to salt.

    4 High D.S, High transparency, low free fibers.

    5 Low gel.


    Specification 
    Types
    Items
    FL100FL9FM9FH9FVH9-1FVH9-2FVH9-3FVH9-4FVH9-5FVH9
    Viscosity, mPa.s
    (25℃, Brookfield 30rpm)
    1% 200-500500-10001000-20002000-30003000-40004000-5000>5000
    2%5-4005-400400-2000       
    AppearanceWhite or slightly yellowish fibrous powder or particle
    Degree of Substituion(D.S)1.0-1.20.9-1.0
    Purity(%)≥99.5
    Loss on drying(w/%)≤8.0
    PH value6.0-8.5
    Sodium ethanolate(w/%)≤0.4
    Clorides(NACL w/%)≤0.5
    Sodium(w/%)≤12.4
    Pb(mg/kg)≤2.0
    As(mg/kg)≤2.0
    Total Plate Count(cfu/g)≤500
    Mould&Yeast(cfu/g)≤100
    E-coli(cfu/gr)Negative
    Salmonella(cfu/g)Negative
    Staphylococcus aureus(cfu/g)Negative

    Food Additive Sodium Carboxymethyl Cellulose CMC In Ice Cream


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