Dongying Linguang New Material Technology Co., Ltd.
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Sodium Carboxymethyl Cellulose
THE FUNCTION OF CMC IN THE FOOD INDUSTRY
1, Thickening: Increasing viscosity, and enhance the stability of food products.
2, Water retention: CMC is a water binder, helps to increase shelf life of food.
3, Stability: stabilize protein, emulsification, prevent precipitation stratification, delay oil-water stratification.
4, Metabolic inertia: As a food additive is not metabolized and does not provide calories, fat, orprotein in the food.
Specification:
| Types Items | FL6 | FM6 | FH6 | FVH6-1 | FVH6-2 | FVH-3 | FVH-4 | FVH-5 | FVH6 | |
| Viscosity, mPa.s (25℃, Brookfield 30rpm) | 1% | 200-500 | 500-1000 | 1000-2000 | 2000-3000 | 3000-4000 | 4000-5000 | ＞5000 | ||
| 2% | 5-400 | 400-2000 | ||||||||
| Appearance | White or slightly yellowish fibrous powder or particle | |||||||||
| Degree of Substituion(D.S) | 0.6-0.9 | |||||||||
| Purity(%) | ≥99.5 | |||||||||
| Loss on drying(w/%) | ≤8 | |||||||||
| PH value | 6.5-8.5 | |||||||||
| 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 | |||||||||