| ≥1 piece |
CMC Food Grade
CMC is 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.
|
Items |
Specification |
|
Appearance |
Freely flowing white to cream powder,water soluble,not soluble in alcohol |
|
Viscosity(cps) |
6000min |
|
Purity(%) |
9 9 min |
|
Degree of Substitution |
0.75-0.85 |
|
PH Value |
6. 5 -8. 0 |
|
Moisture(%) |
8 max |
|
Bulk Density (g/cm 3 ) |
0.55-1.00 |
|
Pb(%) |
0.0005max |
|
As(%) |
0.0002max |
|
Heavy Metal(%) |
0.0015max |
|
Fe(%) |
0.02max |
|
Sodium Chloride % |
< 0.5 |
|
Total plate count (cfu/g) |
100 max |
|
Yeast & moulds(cfu/g) |
100max |
|
Coliforms(MPN/g) |
10max |
|
E.Coli(/10g) |
Negative |